Soy

What is a Soy Allergy?

A soy allergy is an abnormal response of the body to the proteins found in soy. Soybeans are classified as a legume. Other foods in the legume family are navy, kidney, string, black and pinto beans, chickpeas (garbanzo beans), lentils, carob, licorice, and peanuts. Allergy to one legume can often be in association with sensitivity to another legume. from theonlineallergist.com

Symptoms of soy allergy are typically mild, although anaphylaxis is possible. Soybean allergy is one of the more common food allergies, especially among babies and children(from FAAN).

Is Soybean Oil Safe?
Studies show that most soy-allergic individuals may safely eat soybean oil (not cold pressed, expeller pressed, or extruded oil). If you are allergic to soy, ask your doctor whether or not you should avoid soy oil. from FAAN

Articles

Soy Allergy 101- the basics from the onlineallergist.com
How to read a label for soy- another super resource from FAAN
Reading labels for soy allergy- very informative article from kidswithfoodallergies.org
Soy Avoidance list- another must read from Kidswithfoodallergies.org

Substitutions 

Rule of Thumb about Substitutes- (from  kidswith foodallergies.org)

Whether or not a "safe" version of a recipe can be successfully made often depends on two important factors. First: what is the role of the allergen in the recipe? Second: how many of the recipe's ingredients require substitutions? If the recipe only has 5 ingredients and you need to swap out 4 of them, the end result might bear little resemblance to the original dish. The bottom line: sometimes you can create a "safe" version of a recipe, and sometimes you are better off finding a different recipe altogether.
General Kosher Substitutions from kosherscoop.com

Soy Substitution Guide-  Kidswithfoodallergies.org
Soy Substitutes- from eatingwithfoodallergies.com

Organizations

Checkout the organizations tab of this site for comprehensive soy allergy information