cooking with soya milk (or alternatives?)

[fingerwoman]

anyone have any useful tips for making cheese sauces and stuff using soya milk? or any other milk substitute?
I am worried about heating it because I still haven;t managed to make myself a cup of tea without it splitting, no matter how cold I let the tea get before putting it in

what milk you using? I've been using Alpro non-sweetenend soya for years. It curdles a bit in coffee but tastes fine but never had any issues with tea. I make cheese sauces and what have you with it exactly as I would use cow milk.

sainsburys own brand sweetened one. it had the exact same ingredients as alpro, but was cheaper lol.
I wonder what i;m doing wrong

I haven't had a problem with soya milk splitting when making a white or "cheese" sauce.

i wouldn't use rice milk as it was a bit too sweet in a white sauce.

I measure out 50g dairy free butter and 50g plain flour. Melt butter in pan and add flour. Let cook for a bit, then add the soya milk a bit at a time stirring so as not to get lumps.

Try the Tesco own brand sweetened one - I think it is much better and cheaper than the Sainsbury's one and I have never known it to split in tea.