Abby Johnson

Help! Vinegar allergy

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It'll depend on what you're trying to make. For salad dressings, look for citrus-based options where you use citrus juice for the acidity, or try a pesto sauce for your veggies (examples here: http://meljoulwan.com/2009/08/05/presto-pesto/). Citrus may work well in other recipes too. 

Coconut aminos you may just have to leave out of recipes, which mostly shouldn't be a problem. You may have to increase other seasonings to make up for the loss of flavor.

If there's a particular thing you want to make, I'd try googling it and adding no vinegar. So for instance, try something like: whole30 chicken marinade no vinegar.

You might also try looking for low-histamine recipes, which should be less likely to contain vinegar because it's a food that's high in histamines.

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Theoretically you can, but the flavor will be different. You might start with less vinegar than the recipe calls for and taste to be sure it isn't overpowering -- you can always add a little more if you need to. It just seems like the white vinegar would be stronger than the acv. 

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