![]() 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. ![]() Neutral flavored oils will give you the best taste.
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