How to include soy milk in bechamel A visitor has left a nearly full bottle of soy milk in our fridge.  Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel compelled to use it up somehow.    

I am going to make a bechamel sauce for a lasagne, and wondered whether I could use 1/3 soy milk and 2/3 regular milk in an effort not to waste the soy.  

Will this still taste like soy??  Should I reduce (or increase) the ratio of soy?  Will it affect the thickening of my bechamel, or the general texture of the sauce?  I will be adding a bit of grated grana padano to the sauce at the end of the cooking process.  

I did a bit of searching online, but everything was about a 1:1 substitution rather than the EFFECT of incorporating soy.  Advice appreciated.
If the soy is "sweetened", I would not suggest using it in a savory sauce. However, if it is unsweetened, it should be ok. I personally like soy, but it all depends on the brand, and whether full fat, sweetened, plain or vanilla as to how I would use it. You might try baking with it, perhaps muffins, cake or biscuits - and substituting the soy for whatever liquid you would otherwise use.