Yesterday's NY Times, for instance, had a moussaka recipe that called for parmesan cheese, which, I think, is mostly for taste. Other recipes often need cheese as a binder to hold other ingredients together.
Generally, I just skip those recipes where the cheese and it's texture and melting properties are integral. In the case of something like moussaka, I just make it without the cheese, and use a non-dairy cream for the milk.
Any of you have a better suggetion?