- Milk → olive oil or dairy-free margarine; coconut cream for sauces (check coconut safety with guest if they avoid tree nuts).
- Butter finish → olive oil finish.
- Egg in dressings → aquafaba or commercial egg-free mayo.
- Wheat flour (roux) → corn starch or rice flour slurry.
- Soy sauce → certified gluten-free tamari (check soy allergy first).
- Nut pesto → parsley-basil gremolata (no nuts/cheese if dairy-free).
- Sesame (tahini/hummus) → sunflower-seed or chickpea-only spreads (verify seeds).
Always confirm substitutions with the guest’s needs.
Done! index