Substitutes for citrus/soy-Nama Shoyu/ Vinegars

[Bridle]

I am allergic [epi-pen carrying allergic] to several things including fermented, citrus and soy containing products. Am very accustomed to working around it but would be curious what people would substitute when they do not have, or like me cannot have, Braggs, nama shoyu, citrus juices and vinegars. Do any of you have suggestions for alternatives?

Thanks in advance for ideas.

[Sheryl]

Tomato makes a really nice base for blended salad dressings... and has a similar tang to citrus. That would be a start. I'll keep thinking on it though.. I think there are lots of different things you could use.

What specific tastes or types of foods are you most interested in finding options for?
Sheryl

[Bridle]

Am curious to learn of substitutes for salad and veg dressings; adding more zing to crackers; creating nut cheeses (especially for lasagne) -- though am unsure if I will like any sort of cheese flavour being a long time vegan; substitute for citrus in desserts.

[Dimond]

I use to love vinegar and never thought I could enjoy a salad without it. Now I take olive oil and add garlic, cilantro and red onion and it makes a nice zesty flavor.

There are some amazing raw cheeses that taste like the real thing. Even better than when I use to have soy or rice cheese. I personally don't make them, but there are lots of recipes on here.

Spices will be the key to a lot of the items you want to substitute.

[rawfigure]

I cannot use Braggs or any soy based products so if I need to bring out flavor I use a pinch of pink himalyan salt. It is light and flavorful. I use it on my salad and veggies, no dressing.

[Bridle]

Value all of your input!

[Bobbie]

Juliano's recipes all say shoyu OR celtic sea salt