You can use almond milk to make a roux, but there are a few important things to keep in mind.
Firstly, it's important to note that almond milk is not as thick or creamy as dairy milk, which can affect the texture and consistency of your roux. To compensate for this, you may need to use a slightly larger amount of almond milk compared to dairy milk when making your roux.
When making a roux, you typically start by melting fat, such as butter or oil, and then adding flour to create a thick paste. This paste is then cooked and used as a base for thickening sauces, soups, and gravies. Traditionally, dairy milk is added to the roux to create a creamy texture.
If you're using almond milk instead of dairy milk, it's important to consider the flavor profile of the almond milk. Almond milk has a slightly nutty flavor, which can impact the overall taste of your dish. This may work well in certain recipes, such as vegan cheese sauces or creamy soups, where the nutty flavor complements the other ingredients. However, in other recipes where a neutral flavor is desired, such as white gravies or light sauces, the nutty flavor of almond milk may not be as desirable.
To make a roux using almond milk, you can follow the same basic process as you would with dairy milk. Start by melting your fat of choice, such as vegan butter or oil, in a pan over medium heat. Once the fat is melted, gradually add in your flour, stirring constantly to create a smooth paste. Cook the roux for a few minutes, until it becomes slightly golden in color.
Next, slowly add your almond milk to the roux, whisking continuously to ensure that no lumps form. The almond milk will mix with the roux to create a thick, creamy sauce. Continue to cook the sauce over low heat, stirring constantly, until it reaches your desired consistency. Keep in mind that almond milk may take slightly longer to thicken compared to dairy milk, so be patient.
If you find that your almond milk roux is not thickening to your liking, you can try adding a small amount of cornstarch or arrowroot powder to help thicken the sauce further. Dissolve the starch in a little bit of cold water before adding it to the sauce, as this will prevent clumping.
While you can use almond milk to make a roux, it's important to consider the texture, flavor, and consistency of your final dish. The nutty flavor of almond milk may work well in certain recipes, but may not be ideal for all dishes. Experimentation and adjusting the amounts of almond milk and thickening agents may be necessary to achieve the desired result.