What can I substitute for dairy products in kosher meat dishes? I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or flavor.  I have tried a number of soy-based products, like sour supreme, work great if you are not cooking them but I find that many of them don't handle high temperatures well.  Does anyone have any other suggestions so I can make beef stroganoff or veal parmesan.
In the Israeli Army I've had a veal "parmesan" made with a tahini sauce. It's a very different dish, of course. It's also common to get beef/noodle recipes that don't include the dairy component.

In general you're often better off substituting the meat (for fish, or a vegetarian patty like seitan) or working off of different recipes. Trying to make kosher cheeseburgers (and putting margarine on the shabbat table) are the hallmarks of the newly religious.