There are recipes for homemade vegan ranch on-line, they just have a nut or soy milk base. I've had vegan ranch in vegan restaurants and it is awesome.
I personally think it's helpful at first to use creamy fats that aren't remotely like cheese to begin with. By that I mean avocado, guacamole, hummus and tahini dressings, foods that aren't even "trying" to be cheese but will give you a similar quality of fatty comfort foods. Also try eating tofu dishes and proteins like beans and seitan, if you're used to eating eggs and cheese, so you won't be staring at a plate of steamed vegetables in despair.
Once you've eased off cheese for a few weeks try Daiya shreds on pizza and Follow Your Heart and Field Roast Chao slices. Always melt your vegan cheese, at least at first, because that will make it seem more similar to cow's cheese.
If you do like cold cheese, the only one I highly recommend is Heidi Ho Ne Chevre in the Black Lava Salt flavor. I could eat that stuff straight out of the container and it costs like 6 or 7 dollars for a few ounces.
I also frequently make a "cheezy" sauce that I've been using since I first was trying to stay away from cheese, and it's got a base of Earth Balance and flour as roux until it browns (like for a gravy, a couple of tablespoons) and then pouring in a cup of plain unsweetened soy milk and half of a cup of nutritional yeast flakes, and letting it simmer over medium heat, stirring frequently until it thickens. This can be flavored various ways, like with tumeric and grain mustard, or just with salt and pepper, or smoked paprika.... but there's something about the soy and nutritional yeast that fulfills some craving I think for a complete amino acid profile or something - I found this very satisfying over pasta even as a new vegan, even when I knew it didn't taste like cheese, it took away the feeling of craving, and I believe it's nutritional as well as taste.
