Roux Sauce

I have never really liked the taste of cooked tomatoes very much, which naturally ruins most red sauces for me. So when I became vegan I gave up white sauces for quite a while until I figured out how to make a roux sauce myself. I didn't come up with this recipe at all, so I'll give credits to the original source at the bottom. I prefer to have the sauce on top of noodles with sauteed brussel sprouts, belle peppers, onions, and carrots but you can use it anywhere you wish. It's really just a base sauce so it's extremely versatile to whatever you wish to do with it.

Roux Sauce

1 tablespoon oil or margarine
1.5 tablespoons white flour
≈1.25 cups soy milk*

Pinch sea salt
Pinch nutmeg
1 bay leaf
1/4 teaspoon ground white pepper(as to not effect the color)
1/8 teaspoon ground mustard

Mix the oil and and flour in a heavy pan and cook for 2-3 minutes, stirring well(you really don't want to burn this). Add in the soy milk in 1/3 portions, bring up to a low boil to thicken before each addition. After all the milk has been added, add in the bay leaf, nutmeg, sea salt, ground pepper, and ground mustard. Stir and cook until it is the desired thickness but have it cook for at least five minutes to get the full flavor.

*The brands I use of soymilk are either Trader Joe's organic or Westsoy organic, both only have ingredients of soybeans and water. I've never had issues with either. If you want to make your own fake milk, there are instructions on how to make almond milk in my previous posts and Veganyumyum has instructions for your own soymilk.
Source of original: http://jeenaskitchen.blogspot.com/2009/09/vegan-white-sauce-recipe-vegan-roux.html