How to Make a Non-Dairy Vegan Roux

Making a Roux on the Stovetop

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  • Total: 8 mins
  • Prep: 0 mins
  • Cook: 8 mins
  • Yield: 3/4 Cup (1 Serving)
Nutritional Guidelines (per serving)
623 Calories
28g Fat
80g Carbs
13g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3/4 Cup (1 Serving)
Amount per serving
Calories 623
% Daily Value*
Total Fat 28g 36%
Saturated Fat 6g 28%
Cholesterol 0mg 0%
Sodium 1681mg 73%
Total Carbohydrate 80g 29%
Dietary Fiber 9g 32%
Protein 13g
Calcium 387mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Need a vegan roux for a non-dairy or dairy-free recipe? Try this vegan roux recipe which uses soy milk and vegan margarine which is a perfectly good replacement for anything you need a roux or a thickening agent for. As an added bonus, a vegan roux is much lower in fat than a traditional milk and butter-based 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.

Traditionally, a roux is made from flour, butter, and milk, but there's no reason you can't use non-dairy milk substitutes to make a reduced-fat and cholesterol-free vegan roux which is suitable for absolutely anything you need to use a traditional roux for: from thickening a soup or a sauce or as a starting point for any number of other sauces and dishes such as a white pizza sauce, a vegan white lasagna sauce, and even a vegan macaroni and cheese. 

Ingredients

  • 1 cup soy milk (unsweetened and unflavored is best)
  • 2 tablespoons vegan margarine
  • 2 tablespoons flour

Steps to Make It

  1. Gather the ingredients.

  2. First, heat the soy milk (or another non-dairy milk substitute) in a medium saucepan or large skillet over low heat.

  3. Once the soy milk is hot, add the vegan margarine and the flour, whisking vigorously and constantly to incorporate and avoid forming lumps. Use a fork or a whisk for this for the best and smoothest roux possible. 

  4. Allow to simmer, stirring frequently, until the sauce has thickened.

Tips

  • If your roux is not thickening, then you may need to turn up the heat a bit. If it is getting too thick, add in a little bit more soy milk, and stir it all together to combine well. Remember that just like with a regular milk and butter-based roux, the sauce will continue to thicken slightly as it cools, so you may want to plan on that, depending on what you need it for. 

Recipe Variations

  • Note that while the recipe calls for soy milk, any other kind of non-dairy milk substitute would also work, but proceed with caution. Rice milk has a bit of natural sweetness and is much thinner than soy milk, so it's less than ideal. Almond milk or an almond and coconut milk blend would be one to try, but a regular coconut milk might add a bit of unwanted coconut flavor. If in doubt, stick with the originally recommended unsweetened and unflavored soy milk in this recipe.