Silken tofu is your closest texturally for a dairy-free replacement of ricotta. Coconut yoghurt is higher in fat so a serve would be considered as a “fats exchange” option. Soy yoghurt is a direct 1:1 replacement for the cows yoghurt, however we do you recommend the high protein strained yoghurt in most of our recipes so I would say add 10g of protein powder to the soy yoghurt to make the equivalent nutritionally. Vegan cheese is pretty similar to the fat content of normal cheeses so you can use this as a “fats option” or you can leave it out, no problem and choose a different snack from the list instead. Hope this helps!