Need a vegan roux for a non-dairy recipe? Try this vegan roux recipe which uses soy milk and vegan margarine. As an added bonus, a vegan roux is much lower in fat than a traditional roux, and is cholesterol-free as well! A roux, sometimes called a white sauce, has many uses in cooking, such as thickening a gravy, soup or stew or as a base for a French cream sauce.
Cook Time: 8 minutes
Total Time: 8 minutes
- 1 cup soy milk (unsweetened and unflavored is best)
- 2 tbsp margarine
- 2 tbsp flour
Heat soymilk in saucepan over low heat.
Once soymilk is hot, add margarine and flour, whisking vigorously to incorporate and avoid forming lumps.
Allow to simmer, stirring frequently, until sauce has thickened.