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7 Best Substitutes for Bechamel Sauce in French Cooking Classics

7 Best Substitutes for Bechamel Sauce

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When you run out of bechamel sauce, substitute based on the dish and available ingredients. Options vary in richness and texture, with some needing thinning or blending for best results.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Cooking
Ingredients Method Notes

Ingredients
  

  • 1 cup Velouté Sauce Use as a 1:1 substitute for bechamel. Lighter, broth-like base with stock instead of milk.
  • 1 cup Alfredo Sauce Use as a 1:1 substitute for bechamel. Richer flavor with garlic and cheese.
  • 0.75 cup Cream Cheese Sauce Use ¾ cup for every 1 cup of bechamel. Denser and tangier, thin if needed with milk or stock.
  • 1 cup Mornay Sauce Use as a 1:1 substitute for bechamel. Cheesy and creamy, thin with milk if needed.
  • 1 cup Cashew Cream Use as a 1:1 substitute for bechamel. Dairy-free with mild nutty flavor.
  • Cornstarch Sauce Use equal volume of cornstarch-thickened milk for bechamel. Smooth but less creamy; add near the end of cooking.
  • Mashed Potato Mix Use equal volume of thinned mashed potatoes for bechamel. Earthy, starchy texture; thin carefully to avoid soupiness.

Method
 

  1. Choose your substitute based on the dish and available ingredients for best match in flavor and texture.
  2. If needed, blend substitutes like cashew cream or thin thicker ones such as cream cheese sauce and mashed potato mix.
  3. Apply the substitute using the recommended ratio: mostly 1:1 except cream cheese sauce which is ¾ cup per cup bechamel.
  4. When using cornstarch sauce, add it near the end of cooking to prevent breaking down and turning watery.
  5. Thin substitutes with milk, stock, or water gradually to reach desired consistency without overshooting.
  6. Taste and check the consistency, adjusting thickness or seasoning as needed before serving or incorporating into your dish.

Notes

Thin cream cheese sauce carefully to avoid overpowering delicate flavors and ensure smooth consistency when used as a bechamel substitute.

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