THe main difference between Braggs and say tamari is that the tamari is fermented and Braggs, I hear, is not.  I prefer tamari over Braggs for about the same price an ounce.

I don't think I'd freeze soymilk.  If you are having problems using it, you can check out how to make soy yogurt.  At that point, you can freeze it if you don't mind freezing the good beasties in it.  If you make it plain, you can stain soy yogurt like you can dairy yogurt and make a sort of a cream cheese stuff.  I love it with diced cucumbers mixed in and spread on whole wheat crackers.  Of course, much as I like creamy rich heavy hot food, I think I like simple things the best.

soy milk usually keeps for a really long time. i know the "silk" brand does anyway. that brand also has a smaller carton too, as well as the 1 litre size. if you're having a hard time using up products (i had the same problem as a student), try setting aside one day a week to cook meals using your soy products, and then freezing or refridgerating them. lasagna, baked goods, casseroles, will use a fair amount of vegan milk, cheese or sour cream and will keep for a bit longer than if you're only using those products individually. the other benefit to this is always having a good meal ready to go. oh yeah, you can also make a creamy pasta sauce (a cup of soy silk,cheese etc. in regular tomoato sauce is great too) and then keep that in the fridge.

my other suggestion would to start weening yourself off of animal product replacements. soy milk and cheese and all the other dairy replacements are great, and satisfy a craving, but if you rely on them too much, instead of readjusting your diet (look at japanese, indian, other cultures for inspiration) you can get discouraged. meals that don't use any vegan replacement ingredients could be more appealing to your non-vegan family and friends too. i know that other people in my family were a lot more grossed out by vegan grilled cheese, than by a veggie stirfry.