When you think of lasagna and baked pasta, the queen of all cooking sauces immediately comes to mind: béchamel, a staple of global cuisine, beloved because it's made only of milk, butter, and flour, yet has an incredible ability to create a creamy consistency. Béchamel is a great ally for making main dishes creamy, thanks to its simplicity of preparation (although it requires precise care to get it perfect and lump-free) and its neutral flavor, which doesn't overpower the taste of the recipe's ingredients. However, you may not have all the ingredients to make it at home, or you simply want a lighter alternative. Can you substitute béchamel? Yes, here are the 5 most effective substitutes.
1. Ricotta
Flavorful and creamy, yet decidedly lighter than béchamel, ricotta is a perfect substitute for the famous sauce: you can use it as is, or, to soften it, you can emulsify it with a glass of milk, using a ratio of about 120 grams of ricotta to 100 grams of béchamel. Ricotta is particularly suitable for use in main dishes such as lasagna, cannelloni, and baked pasta.
2. Yogurt
Yogurt is an excellent substitute for béchamel sauce, especially Greek yogurt, which has the most neutral flavor: creamy and light, it's the lightest alternative of all. And if you're worried about it being too sweet, just season the yogurt with salt, a pinch of pepper, and some very fresh chives.
3. Double Cream
To replace béchamel sauce in savory pies, quiches, or crepes, the best solution is to use double cream, ideal because the flavor and consistency are very similar to the classic sauce. Double cream also binds very well with other ingredients; adding a tablespoon of flour makes it suitable for creamy dishes and baked main dishes. The recommended quantities are 100 grams of double cream for every 100 grams of béchamel sauce you're replacing.
4. Cream Cheese
If you need to replace béchamel in main dishes like savory pies and tarts, you can use any type of spreadable cheese, even stracchino. Simply melt it over low heat with a few tablespoons of milk, and you'll have a creamy, flavorful sauce, which you can also season to your liking. Be careful with the proportions: spreadable cheese is denser than béchamel, so 80 grams of cheese for every 100 grams of béchamel you're replacing will be fine.
5. Vegan Béchamel Sauce
If you follow a vegan diet or are lactose intolerant, you don't have to give up béchamel sauce, but you should learn how to make a plant-based version. The process for making vegan béchamel is very simple: all you need is soy or rice milk, extra virgin olive oil, and all-purpose flour, and then you just have to follow exactly the same steps as for making béchamel. The quantities you need are also the same, because vegan béchamel has exactly the same consistency as classic béchamel and is very similar in flavor despite the lack of butter.
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