Can it be done to good effect? Partly because I have a lot of soy milk (fresh pressed, unsweetened) and no cow milk in the house, partly because I'm curious about the taste, I wonder what the result will be. Has anyone tried it? This is not meant to be a dairy-free version since butter will be present in the roux. The sauce is intended for a white lasagna so the taste will only be one factor out of many ingredients.