What's missing when replacing cow's milk with soy milk?

I'm a recovering dairy masochist / lactose intolerant. It's been great for my health cutting all dairy out of my diet. I know vegan cheese has a long way to go, but many vegans seem to incorrectly tout that soy milk / nut milk can replace cow's milk. In my experience it's either too gloopy, too soy-y, or it bubbles too much. Is there something added to soy milk to make it creamier? Is there a way to make it more like cow's milk, or is that impossible? Is it the fat?

submitted by /u/highpriestesstea
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