Dairy, Nut, Egg free substitute for half & half for baking recipes

What to suggest as a substitute really will vary depending on the recipe and ingredient use. I mean, subbing eggs in an omelet would be a trick. However, there are vegan egg replacers on the market which work well in baking situations. In other cases, like with mayo or if you need whipped egg whites, you can use aqua faba- which is nothing more fancy than the liquid that comes off a can of chickpeas. I use it to make mayo with myself, to help with the cholesterol limiting effort. It also makes a dandy angel food cake. For recipes that call for heavy whipping cream, but not whipping - you can use a mix of soy milk and vegetable oil. Use 2/3 cup soy milk and 1/3 cup of the oil, blended together. You can also use silken tofu mixed with non-dairy milk. If you need to whip the cream, I suggest either coconut cream or one of the commercial varieties of non-dairy whipped cream. In the recent past I have used a product called Plant Cream made by Country Crock, which was a fairly acceptable substitute. They also make non-dairy versions of half and half, if you check out the dairy case at your store and check the labels. You can also whip some of the coffee cream powders into a product like Cool Whip- search out the recipe on the great internet if you want to do that. As for nut substitutes, I suggest something like roasted soybeans for the crunch factor. You could also use seeds like pine nuts, sunflower, pepitas, etc. If you are not sure how to use some of these products, or want recipes with alternatives, I suggest searching the internet for sites that specialize in allergy cooking, or vegan diets. They have lots of suggestions and ideas.