You already measured everything and started mixing. Then you realize you're out of bechamel sauce.
Most substitutes work by matching creaminess, thickness, or both. A roux-based swap keeps the texture smooth, while dairy-based options lean on fat and protein for the same velvety coat.
The function matters more than the name.
The list below ranks swaps by how closely they match bechamel's behavior. Some need minor tweaks, others drop in as-is.
Velouté, Alfredo sauce, and a cornstarch-thickened milk sauce are the most reliable béchamel substitutes for cooking, since they give creamy body and coat pasta or casseroles well. We match salt/acid first, then adjust thickness so it bakes without breaking. Swap sauces 1:1, however thin rich options with a splash of milk so they do not turn greasy.
7 Quick Bechamel Sauce Substitutes That Work
Each option below changes the dish slightly. Pick based on what you're making and what's already in your kitchen.
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| # | Substitute | Best For | Ratio | Key Note |
|---|---|---|---|---|
| 1 | Velouté Sauce | 🍳 Cooking | 1:1 | Lighter, broth-like base |
| 2 | Alfredo Sauce | 🍳 Cooking | 1:1 | Richer, garlicky flavor |
| 3 | Cream Cheese Sauce | 🍳 Cooking | ¾ cup per 1 cup | Tangier, denser |
| 4 | Mornay Sauce | ✨ Both | 1:1 | Cheesy, creamy |
| 5 | Cashew Cream | 🌱 Vegan | 1:1 | Nutty, slightly sweet |
| 6 | Cornstarch Sauce | 🍳 Cooking | Equal volume | Less creamy, neutral |
| 7 | Mashed Potato Mix | 🍳 Cooking | Equal volume thinned | Earthy, starchy |
1 - Velouté
Velouté uses stock instead of milk for the liquid base. The roux technique stays the same, but the broth makes it lighter and less creamy.
This works in savory dishes where a white sauce is a binding layer. Expect a thinner consistency and a more pronounced savory note from the stock.
Here's what to know:
- Ratio - Use 1:1 for bechamel.
- Texture - Silkier and less heavy than milk-based sauces.
- Flavor - Depends on the stock; chicken or vegetable stock adds depth without overwhelming other ingredients.
*Skip if:* You need a thick, creamy texture for gratins or lasagna.
Velouté
Works for: Light cream sauces in poultry or vegetable dishes
Skip if: You want a dense, creamy coating
Alfredo Sauce
Works for: Pasta and casseroles where richness matters
Skip if: You prefer a neutral, mild flavor
2 - Alfredo Sauce
Alfredo brings garlic, butter, and cheese into the mix. The base is cream instead of milk, so it coats heavier and tastes richer.
Use it in pasta bakes or dishes where a bold, creamy flavor fits. The garlic and cheese change the profile, so it won't disappear into the background like bechamel does.
If you're also out of Alfredo sauce, common Alfredo Sauce swaps ranked for similar richness.
- Ratio - Swap 1:1 for bechamel.
- Flavor shift - Expect garlic and parmesan notes.
- Best for - Casseroles, pasta dishes, anything that can handle a stronger taste.
*Skip if:* The recipe needs a neutral white sauce.
3 - Cream Cheese Sauce
Cream cheese melts into a thick, tangy sauce. It's denser than bechamel and carries more flavor, so it stands out in dips and pasta.
- Ratio - Use ¾ cup for every 1 cup of bechamel.
- Texture - Thicker and creamier, less pourable.
Thin it with milk or stock if the consistency is too heavy. The tang works in dishes with herbs or spices but can overpower delicate flavors.
If you're short on cream cheese too, Cream Cheese replacements that work for similar tang.
*Skip if:* You need a neutral white sauce for layered bakes.
4 - Mornay Sauce
Mornay is bechamel with cheese melted in. The texture stays creamy, and the flavor gains a sharp, savory edge.
- Ratio - Use 1:1 for bechamel.
- Best for - Gratins, baked vegetables, any dish where cheese belongs.
The cheese thickens the sauce as it cools, so thin it with a splash of milk if needed. This works in almost any recipe that calls for bechamel, as long as cheese fits the dish.
*Skip if:* You want a dairy-free option.
5 - Cashew Cream
Blend soaked cashews with water until smooth. The result is creamy, slightly nutty, and dairy-free.
This swap works in vegan cooking or when you need a neutral base with body. The texture is similar to bechamel, though it lacks the buttery richness of dairy.
Missing cashews as well? Cashews substitutes for cooking for other nut-based options.
What to expect:
- Ratio - Use 1:1 for bechamel.
- Flavor - Mild nuttiness, slightly sweeter than milk-based sauces.
*Skip if:* Nut allergies are a concern.
| Use | Ratio | Notes |
|---|---|---|
| Velouté in chicken casseroles | 1:1 | Lighter, stock-based |
| Alfredo in pasta bakes | 1:1 | Richer, garlic notes |
| Cashew cream in vegan lasagna | 1:1 | Dairy-free, nutty |
6 - Cornstarch Sauce
Mix cornstarch with cold milk, then heat until it thickens. The sauce coats like bechamel but tastes less creamy and more neutral.
This works when you need quick thickening without butter or roux. The texture is smooth but lacks the richness of dairy fat.
Here's what to know:
- Ratio - Use equal volume of cornstarch-thickened milk for bechamel.
- Texture - Glossy and smooth, less velvety.
- Best for - Stir-fries, quick sauces, dishes where cream isn't critical.
- Watch the heat - Cornstarch breaks down if boiled too long; add it near the end.
Out of cornstarch as well? What to use for Cornstarch for other thickeners.
*Skip if:* You need rich dairy flavor.
7 - Mashed Potato Mix
Thin mashed potatoes with milk and butter until pourable. The starch thickens like bechamel, and the flavor stays earthy and mild.
This works in savory bakes where texture matters more than a smooth finish. The sauce won't be as silky, but it holds layers together and adds body.
- Ratio - Use equal volume of thinned mash for bechamel.
- Texture - Thicker, slightly grainy compared to bechamel.
- Best for - Shepherd's pie, casseroles, dishes where a rustic feel fits.
- Thin carefully - Add milk a little at a time; too much turns it soupy.
Missing butter too? Butter swaps by recipe type for similar richness.
*Skip if:* You need a smooth, pourable sauce.
Final Thoughts on Swapping Bechamel Sauce
Most of these swaps work without major changes to the recipe. The right choice depends on what you're making and what's already in your pantry.
For pasta and casseroles, Alfredo or Mornay deliver the closest match. For vegan dishes, cashew cream keeps the texture without dairy.
- Closest match - Velouté for light, savory dishes
- Easiest grab - Alfredo sauce if you have it on hand
- Dairy-free option - Cashew cream for vegan cooking
Frequently Asked Questions
Plain milk won't thicken like bechamel. Mix 2 tablespoons of flour with cold milk, heat until it thickens, then use it as a quick substitute.
Bechamel uses milk, butter, and flour for a neutral base. Alfredo adds cream, garlic, and cheese, making it richer and more flavorful.
Yes. Mornay or Alfredo work best because they coat the layers and add richness. Velouté or cornstarch sauce will work but won't taste as creamy.
Blend soaked cashews with water until smooth, or use a plant-based milk thickened with cornstarch. Both work as 1:1 swaps.
Thin it with milk, stock, or water. Add a tablespoon at a time, whisking until it reaches the right consistency.
7 Best Substitutes for Bechamel Sauce
Ingredients
Method
- Choose your substitute based on the dish and available ingredients for best match in flavor and texture.
- If needed, blend substitutes like cashew cream or thin thicker ones such as cream cheese sauce and mashed potato mix.
- Apply the substitute using the recommended ratio: mostly 1:1 except cream cheese sauce which is ¾ cup per cup bechamel.
- When using cornstarch sauce, add it near the end of cooking to prevent breaking down and turning watery.
- Thin substitutes with milk, stock, or water gradually to reach desired consistency without overshooting.
- Taste and check the consistency, adjusting thickness or seasoning as needed before serving or incorporating into your dish.
