1) Mix 1/4 cup flour, 3 tablespoons sugar into the pineapple juice in a saucepan. Heat on medium until mixture thickens. Stir in the vegan margarine and put in a container and chill in the refrigerator.
2) In another saucepan, heat 1 cup soymilk and add 3 tablespoon flour and vanilla. Heat until thickened. Chill in refrigerator.
3) When both are chilled, fold milk into pineapple mixture. Chill, serve cold.
Source of recipe: My mom made a vegan version her old pineapple dressing recipe -- and it's amazing! Can be used over fruit salad or as a fruit dip.