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How to Make a Non-Dairy Vegan Roux

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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.

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 1 out of 5
not a roux, Guest learning fast

I need to point out that a roux is NOT a white sauce. A roux is the cooked flour/fat combination that makes the base of thickening and sometimes flavor to many gravies, sauces and dishes. Gumbo, for example, takes a roux which you cook to a brick color. ANY sauce can be made using a roux or cornstarch slurry.

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