Mustard (yellow) + tomato paste (red) = orange! 😉 I’ve made this one so many times. I find it a bit tart, so I add a little honey. Yum!

I swap Avocado oil in some recipes for EVOO.

They always get used within a week at our house but I know that they last at least that long 🙂

Our Favorite dressing
Boil 2/3 c. Cider vinegar and 1 c. Sugar
Add: 1 tsp dry mustard, 1 tsp salt, 1/2 tsp celery seed, 1 whole onion minced, and 2 cups of your favorite salad oil. Blend in a blender until emulsified. Makes at least two bottles, so don’t let the amount of sugar scare you. You can always use less!

Thousand island is just ketchup, sweet Relish, mayo, and garlic 🙂

If you are absolutely opposed to soy, look into Coconut Secret coconut aminos. Much less salt than soy sauce, not as strong umami as soy sauce, tamari, or Bragg’s. Also consider a liquid fish sauce. Fish sauce is really salty, but is very savory.

Try coconut or avocado oil..

Here is more info on the above —

Horseradish

If you are looking for the tang and heat of yellow mustard in your substitute, horseradish offers a good substitute. Use less horseradish than you would yellow mustard, though, as it is spicier than the mustard. Add a little bit of fresh, grated horseradish to the recipe directly, or mash fresh horseradish into a paste before combining. Alternatively, use prepared horseradish and add directly from the jar.

Wasabi

Another substitute for the heat of yellow mustard is wasabi. Generally associated with Asian cuisine, and sometimes known as Japanese horseradish — though it is a different plant from horseradish — wasabi is available as a root to be grated, powder, or as a ready-to-use paste. Add the wasabi in small amounts, as the heat is generally more intense than the yellow mustard. Unless your recipe calls for significant amounts of mustard, the flavor profile should stay similar. Consider mixing in a bit of mustard powder with the wasabi.

Wasabi powder or horseradish is recommended by Cook’s Thesaurus.