How to Veganize traditional ingredients in recipes

Pesto sauce	Use 3 cups of tightly-packed basil, ¼ cup soaked raw walnuts, ½ cup olive oil, 3 cloves of garlic, 1 tablespoon of lemon juice, sea salt and freshly ground black pepper to taste, and 1/8 to ¼ cup nutritional yeast. Blend well in the food processor.
Butter milk	Equal measurement of soy milk mixed with one tablespoon of vinegar. Let it sit for one hour before mixing with the rest of recipe ingredients.
Alfredo sauce	Soak 1 cup of raw cashews for 2-4 hours. Add ½ cup of water, a dash of nutmeg, ¼ teaspoon sea salt, 1 tablespoon extra virgin olive oil, 1/8 teaspoon onion powder, and 1 tablespoon nutritional yeast. Blend everything using an electric hand mixer or blender.
Cream cheese	Soak 1 cup of raw cashews for 2-4 hours (or raw mac nuts for 4-6 hours). Whizz up in a blender with ¼ cup water, ½ teaspoon nutritional yeast, ¼ teaspoon salt, and 1-2 tablespoons lemon juice.
Sour cream and onion	Use the same cream cheese recipe above minus the nutritional yeast. Use 3 tablespoons of fresh lemon juice. Blend with ¼ cup of chopped green/spring onion. The cream should end up mint green/ light green in color.
Parmesan cheese	Walnuts/pine nuts/ Brazil nuts, nutritional yeast, and sea salt. Grind up 1 cup of walnuts and mix with half a cup of nutritional yeast. Add sea salt to taste.