I advise anybody reading this to be cautious about consuming soy or any of these other replacements. "Replacement" doesn't mean "healthier", though it's marketed that way.
These alternative "milk" products rely on thickeners and additives to mimic real milk, and are often fortified with poor substitutions for real "vitamins."
This is not to say that milk is good and milk substitutes are bad. Be skeptical of any milk product. The milk in the supermarket is likely a far cry from real, non-homogenized milk from a grassfed cow.
I think the core piece of advice is worthwhile, however: that overdoing something is bad. I would encourage you to consider that overdoing consumption of only vegetable products qualifies as "overdoing" something.
Parting thoughts on calcium: just because you consume calcium, doesn't mean it's going where you want it. Calcium can be directed to bones and teeth, just as readily as it can be directed to soft tissue. It all depends on the entire ecosystem of the body. Not the one single nutrient. Calcium metabolism is governed by Vitamin D status and Vitamin K2.
Vitamin D is synthesized from the irradiation of cholesterol by UV light. Cholesterol is an essential building block to this essential Vitamin/hormone, and readily available in eggs and butter.
Vitamin K2 is available in natto, butter, aged cheese.