Can you use soy milk as a substitute for milk when making pasta sauces?

I only drink soy milk, can’t stand cow’s milk :)

Soy milk and real milk have completely different chemical and physical properties… I’m not sure that it would thicken the same at all. Sometimes there are just somethings that you HAVE to use real milk for, and that soy milk/almond milk isn’t an acceptable replacement for.

I’m lactose intolerant and use soy milk for everything haha, it works for me.. If it doesn’t work out use a little bit of flour.

Yes, its fine for white sauce. Its the starch in the flour that makes the sauce thicken. If the problem is lactose you could also use lactose free cows milk

You would probably want plain unsweetened soy milk. Roux should thicken soy milk as well as it would cow’s milk. Not sure soy white sauce would taste as good as using dairy. If you give it a try let us know how it goes.

Since roux will thicken water, I don’t see why it wouldn’t thicken soy milk, too. Whole cow’s milk and soy milk both separate when you boil them. Whichever kind of milk you use, if you add it unheated (cold or room temperature), a little at a time while stirring, to the very hot roux, you should be able to avoid separation.

Like Filletofspam said, please let us know how it goes if you try it!