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Here is an idea for a mayonnaise substitute.  I don't think it will include
any of you sensitivities, but if it does try to substitute.  I got the
recipe from a friend who makes this for her seven yr. old daughter all the
time.  Sometimes she spreads in on a tortilla, mixes it with tuna, or even
with salsa for a dip.  It is from The American Vegetarian Cookbook and it
tastes delicious.  I like it with crackers.

Enriched Almonnaise
1/2 c. raw almonds
1/2 to 3/4 c. water or soymilk ( I think I used rice milk)
2 rounded t. soy powder (optional)
1 t. nutritional yeast
Scant 1/4 t. garlic powder
3/4 t. salt-free seasoning  or seasoned salt (such as Mrs. Dash, kelp
powder, etc)
1 to 1 1/4 c. safflower or sunflower oil  (I used canola oil)
3 T lemon juice
1/2 t. apple cider vinegar

1.  Cover almonds with boiling water and allow to cool slightly.  Slip off
the skins.  Have the rest of the ingredients handy.  (I used slivered
almonds and eliminated this step)

2.  Place almonds in blender or food processor and grind to a fine powder.
Add half the water or soymilk along with the soy powder, yeast, garlic
powder, and seasoning.  Blend well, then add the remaining water or soymilk
to form a smooth cream.

3.  With blender running on low, remove insert in top and drizzle in the oil
in a thin stream until mixture is thick.

4.  Keep blender running and add lemon juice and vinegar.  Blend on low for
1 minute longer to allow mixture to thicken to desired consistency.
Refrigerate tightly sealed; this will keep 11 days to 2 weeks in the
refrigerator.

To jazz it up a little you can add:
2 T poppy seeds
2 t. dried chervil
2 t. dried basil
2 t. minced fresh chives  or dried

Use this herb mix or your own, and add at the end of the blending and blend
for 15 seconds more.


Yields 1 1/2 to 2 cups.

Good luck!

Jeanette