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Dairy is the easiest major allergen to substitute and the easiest to miss. The swaps themselves are well solved; the trouble is that dairy turns up in things that are not obviously dairy, and that one plant milk is not interchangeable with another.
This is where dairy-free cooking actually goes wrong. Check for:
Worth knowing if you are cooking for someone else. Lactose intolerance is a digestive issue with milk sugar, so lactose-free dairy products are fine. A milk allergy is an immune response to milk protein, so lactose-free milk is still dangerous. If you are cooking for an allergy rather than an intolerance, treat every item on the hidden-dairy list above as a real risk and read the label.
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Related: Dairy-Free Recipe Converter · Milk substitutes · Heavy cream substitutes · How to adapt any recipe