Stir well with a whisk between each ladle full until all of the liquid has been added.

(Most standard-size ladles are about 1/2 cup.)

Add liquids of choice like vegetable stock or plant-based milk about 1/2 cup at a time.

15-20 minutes (dark brown) for Creole and Cajun recipes like Gumbo.

7-8 minutes (peanut butter color) for sauces and brown gravy.

3-5 minutes - (blond) For a little more flavor.

1 -2 minutes - (white) For the most thickening power.

Turn on heat to low and simmer the roux to cook the flour.

Heat 4 tablespoons vegan butter or oil of choice in a heavy-bottomed pan and sprinkle in 4 tablespoons flour.

Heavy bottomed pan so that your roux cooks evenly and does not burn.

Vegan cream of chicken soup thickened with a white roux.

Liquid - You can add hot broth to the roux if you are thickening a soup or gravy, or add hot plant-based milk like soy milk, oat milk, almond milk, or coconut milk if you are making a vegan cheese sauce or white gravy.

Don't use a grain-free mix or it will not thicken. If you need it to be gluten-free, you can use a grain-based GF flour mix. You could use whole wheat, but it will not be as smooth and creamy.

Flour - All-purpose white flour works best.

Use vegan butter for white or blond roux. For darker roux that cooks longer use canola oil or an oil with a high smoke point.

Continue to stir until the sauce is smooth. Once the cream cheese has melted into the milk, mix in the shredded cheddar. Reduce the heat if needed to make sure it does not boil. Add in the milk, cream, cheese, garlic powder, and cayenne pepper.

Neutral flavored oils will give you the best taste. Set a sauté pan (or small sauce pot) over medium heat. Oil - You will need any type of vegan butter or plant-based oil.

How to make cheese roux