Why stick to the original when you can reinvent your creamy dishes with creative alternatives?
You’re in the middle of making lasagna, mac and cheese, or a decadent croque monsieur, and as you reach for the ingredients to make béchamel sauce, you realize you’re out of milk, butter, or flour. That velvety, creamy base you were counting on is missing.
Don’t let that stop you—béchamel’s rich texture and mild flavor can be recreated with ingredients you likely already have in your kitchen.
Béchamel sauce, one of the five French mother sauces, is known for its smooth, creamy consistency and versatility. But whether you’re out of ingredients, avoiding dairy, or just experimenting, these substitutes will deliver the same luxurious results.
From pantry staples to dairy-free options, here’s how to keep your comfort food classics on track—no last-minute store runs required.

7 Easy Substitutes for Béchamel Sauce
Béchamel’s charm lies in its creamy texture and neutral flavor, making it a blank canvas for countless dishes. These substitutes mimic its richness while adding their own unique flair. Perfect for casseroles, gratins, or creamy pasta, here’s how to adapt without compromise:
1. Heavy Cream + Butter: The Rich & Simple Swap
Heavy cream and butter create a luxurious, velvety sauce that’s even richer than traditional béchamel. Melt 2 tablespoons butter in a pan, then whisk in 1 cup heavy cream until smooth. Season with salt, pepper, and a pinch of nutmeg.
This substitute works beautifully in dishes like mac and cheese or creamy soups. I once used this combo for a last-minute lasagna, and the result was decadently creamy. For extra flavor, add grated Parmesan or garlic powder.
Pro tip: Simmer the cream gently to prevent curdling.
If you’re exploring cream-based alternatives, try these heavy cream substitutes.
2. Greek Yogurt + Milk: The Tangy & Light Option
Greek yogurt adds tanginess and creaminess, while milk thins it to the right consistency. Whisk ½ cup Greek yogurt with ½ cup milk and heat gently until smooth. Season with salt, pepper, and a dash of nutmeg.
This swap is perfect for lighter dishes like vegetable gratins or baked pasta. My friend used this blend in a spinach gratin, and the tangy flavor was a hit. For extra richness, add a tablespoon of butter.
Watch out: Heat the yogurt slowly to prevent separation.
Need more yogurt-based ideas? Check out these Greek yogurt substitutes.
3. Coconut Milk: The Dairy-Free Dream
Coconut milk is a creamy, dairy-free alternative that works well in béchamel-style sauces. Simmer 1 cup coconut milk with 1 tablespoon cornstarch (dissolved in water) until thickened. Season with salt, pepper, and a pinch of nutmeg.
This substitute shines in vegan or lactose-free recipes. I used coconut milk in a dairy-free mac and cheese, and the creamy texture was spot-on. For extra flavor, add garlic powder or nutritional yeast.
Fun twist: Use light coconut milk for a milder taste.
For more dairy-free alternatives, explore these coconut milk substitutes.
4. Cream Cheese + Milk: The Ultra-Creamy Fix
Cream cheese brings richness and tang, while milk thins it to a sauce-like consistency. Melt 4 ounces cream cheese with ½ cup milk over low heat, whisking until smooth. Season with salt, pepper, and nutmeg.
This swap is perfect for creamy pasta or casseroles. My cousin used this blend in a baked ziti, and the result was indulgent and flavorful. For extra depth, add a splash of white wine.
Pro tip: Use full-fat cream cheese for the creamiest texture.
Love cream cheese hacks? Try these cream cheese substitutes.
5. Cashew Cream: The Nutty & Vegan Option
Cashew cream is a rich, dairy-free alternative made by blending soaked cashews with water. Blend 1 cup soaked cashews with ½ cup water until smooth, then heat gently with salt, pepper, and nutmeg.
This substitute works well in vegan lasagna or creamy soups. My neighbor used cashew cream in a vegan moussaka, and the nutty flavor was a hit. For extra richness, add a tablespoon of olive oil.
Watch out: Soak cashews for at least 4 hours for the smoothest texture.
For more nut-based alternatives, check out these cashew cream substitutes.
6. Evaporated Milk: The Pantry Staple
Evaporated milk is thicker and creamier than regular milk, making it a great béchamel substitute. Heat 1 cup evaporated milk with 1 tablespoon butter and 1 tablespoon flour (for thickening). Season with salt, pepper, and nutmeg.
This swap is perfect for quick, creamy sauces. I used evaporated milk in a last-minute potato gratin, and the result was rich and satisfying. For extra flavor, add grated cheese or herbs.
Fun twist: Add a splash of Dijon mustard for a tangy kick.
Need more pantry hacks? Try these evaporated milk substitutes.
7. Alfredo Sauce: The Cheesy Alternative
Alfredo sauce is already rich and creamy, making it a great stand-in for béchamel. Use it in a 1:1 ratio, but note that it’s more flavorful, so adjust the seasoning in your dish.
This substitute works well in baked pasta or casseroles. My brother used Alfredo sauce in a lasagna, and the cheesy richness was a hit. For extra depth, add sautéed mushrooms or spinach.
Pro tip: Thin the Alfredo sauce with a bit of milk if needed.
If you’re diving into creamy sauces, explore these Alfredo sauce substitutes.

Kimberly Baxter is the proud owner of the food blog Eatdelights.com. A self-proclaimed foodie, Kimberly loves to cook and share her recipes with others. She has been blogging about food since 2010 and has amassed a following of loyal readers.
Her recipes are creative, delicious, and easy to follow. In addition to her blog, Kimberly also enjoys writing for other publications.