A friend of mine has asked me to write a series of articles on vegan staples, detailing both how they're used and how they compare and contrast to each other and their non-vegan counterparts. I'm excited about the opportunity, but here's the problem--he wants me to write my first article on milks--soy milk, rice milk, and mayfield's new "nutritionist" milk. The problem? Long before I went vegan six years ago, I had been lactose intolerant for many years. I gave up milk 12 years ago. A roommate introduced me to soy milk several years ago when he discovered that I eat dry cereal. The problem is, I was so used to it at that point, I still prefer dry cereal when I eat it. I'd also already adjusted a lot of the recipes I used to not include milk (I usually just sub water).
So the question is--what do you use soy/rice/almond milk for? Other than the occasional splash of soy milk in my cold coffee, I really can't think of a single reason why one would need a milk replacement. What does milk/milk subs do in recipes? I know the question is silly, but I'm really stuck. Thanks for any help!
***EDIT: Much thanks to everybody. I think I've got a starting point for research and writing now. You're all wonderful--thanks for the suggestions and tips!***