Tips for a ton of allergies?

My brother has a new girlfriend and my way of showing people I appreciate them is making food or baking. She told me yesterday she has difficult allergies which make it nearly impossible to be vegan, although she does eat vegetarian sometimes. I'm a plant-based vegetarian, so I usually try to make vegan meals whenever possible.

As far as I'm aware, her allergies are: nuts (all), coconut, and the stuff they spray on vegetables and fruits (not necessarily pesticides, bio veggies are not always safe). She is usually capable of eating heated up vegetables processed into a meal, but farms her own fruits and veggies to have zero issues. Just peeling veggies is not safe enough. She told me the only vegan milk she can drink is rice milk, so I'm assuming she's also allergic to oats and soy.

I bake with a ton of soy milk for my most delicious baked goods; swapping that for rice milk is definitely impossible (wrong properties).

I have no dish in my current rotation that she can eat, they all require either a soy or coconut cream, soy sauce or fresh vegetables. I don't use nuts often so I guess that's fine. I feel a bit lost. I can just swap cream for a dairy one, but if there's another option I'd rather not. Dishes with soy sauce could also be made without but that will greatly impact flavour. I usually make a vegan base and add meat for the others on the side while I (and my mom) eat an alternative.

Any tips?

Bonus points for dishes without nightshades (potato, tomato, bell pepper, peppers, aubergine,...)! My other brother's girlfriend is allergic to those.. I managed with only that as an issue, but it has become more difficult now..