HelloFresh uses cream sauce bases in some of their recipes, which may make finding an alternative difficult. However, there are numerous alternatives worth pursuing.
Make an easy dairy sauce replacement using milk or half-and-half. Simply heat in a pan until thickened before pouring into soups for added depth of flavour.
Milk or Half-and-Half
HelloFresh’s cream sauce base is an indispensable element in many of their menu dishes, from creamy pasta dishes and toppings for salad and soup to decadent sauces for chicken breasts. But if you don’t feel up to making bechamel sauce from scratch, alternative solutions exist which will achieve similar results and work just as effectively for your recipe.
Milk and half-and-half are excellent bases for cream sauces because they combine equal parts milk and cream – creating the same creamy consistency without as many calories and fat content. But keep in mind that while these options have less fat, they may not create as thick of a sauce like heavy cream would do.
Half-and-half is a much lighter choice for a cream sauce base than heavy cream due to its lower butterfat content of only 10-18%, as compared with heavy cream’s 36% fat content. You may use half-and-half in place of full-fat milk in most recipes but should note it won’t whip as easily or give dishes as much depth of flavor like heavy cream would.
Ricotta cheese offers another alternative to milk or half-and-half, providing a rich and smooth cream sauce base for baked dishes such as mac and cheese, lasagna, moussaka or scalloped potatoes that require it. It works particularly well when using it to cook in the oven like mac and cheese or lasagna!
Coconut milk makes an excellent cream sauce base because of its similar flavor and creamy texture, available both canned and carton form, making it suitable for sweet or savory recipes alike.
Cornflour
Cornflour is used extensively in British cuisine to create rich, creamy dishes such as chowder and stews. As a thickening agent, corn flour is also added to soups and sauces to provide rich textures. Corn flour can be found in supermarket baking sections and is made from finely ground corn kernels; although uncooked it does not taste very pleasant; once cooked it reveals earthy yet sweet notes. Besides these uses it can also be used to make breads muffins pancakes battered fried foods or blinis
Cornflour can be replaced by many alternatives, such as potato starch, arrowroot and sorghum flour. Potato starch works best in high heat applications while both arrowroot and sorghum flour work great in lower temperature applications such as sauces. You can use two tablespoons of either one as a replacement for one tablespoon of cornflour.
Add flavor to a cream sauce base by using herbs, spices or other flavors such as hot sauce. For a spicy version, stir in 1 teaspoon of hot sauce or 2 pinches of ground cayenne pepper. Alternatively, to create an herbed version saute an onion in butter before mixing in flour; when cooking is complete add 1 tablespoon each of fresh parsley, dill or oregano along with an optional pinch of garlic powder for an aromatic sauce!
Sour Cream
Sour cream is used extensively as a dip or sauce base in both savory and sweet dishes, such as soups and stews such as goulash and borscht, chili beans, tacos and nachos – even some types of cheesecake and pound cake!
Dairy products containing naturally occurring bacteria provide it with its distinctive sour flavor, making kefir an accessible and cost-effective option. Available at most grocery stores (but may not always come in a low-fat variety), or you can make it yourself using heavy cream, vinegar or lemon juice and the appropriate bacteria strains (lactic acid bacteria are more beneficial), you can find it everywhere from grocery stores to home kitchens.
Make homemade sour cream as an easy and cost-effective alternative to store-bought versions for quick dips, recipes that call for sour cream or use whipped cream as a substitute – use as you see fit!
To create this substitute, combine 1 cup of heavy cream with 1/4 cup of an acid-containing fermenting agent such as vinegar or lemon juice and leave at room temperature overnight to thicken. Once cooled, transfer to refrigerator and use as necessary – this mixture can remain fresh up to 24 hours in the fridge, although freezing the mixture may alter its texture when defrosted.
Mayonnaise
Mayonnaise can serve as a versatile replacement to creamy roux sauces when making dishes that require them, such as potato salad or pasta dishes. Made with oil and eggs (the egg acts as an emulsifier), mayonnaise is often made using either rapeseed or sunflower oils that contain omega-3 and omega-6 fatty acids for additional nutrition and texture in its mixture; other variations of mayonnaise such as Miracle Whip and Heinz contain less eggs while offering other ingredients like corn syrup or cornstarch for texture variations as well.
Mayonnaise is a classic mayonnaise recipe made up of oil and eggs combined together, creating an emulsion which transforms them into a thick spreadable condiment. While other flavors such as lemon juice or mustard may be added for taste variation, the classic recipe usually suffices for most uses; similar techniques are employed when creating tartar sauce, thousand island dressing and hollandaise.
Mayonnaise is not only versatile; its preparation is relatively straightforward and storage easy. A high oil proportion ensures its stability; additionally, the droplet density enhances viscosity for enhanced viscosity. Mayonnaise can even be stabilized to 80% oil content by adding emulsifiers like egg yolk (required in some countries) and vinegar as emulsifiers.
Milk or half and half can be used in its place in recipes calling for mayonnaise, making the task simpler by not needing to beat vigorously. Other possible replacements for mayonnaise include sour cream and plain Greek yogurt – both healthier alternatives than full-fat versions.
Yogurt
Yogurt makes an excellent cream sauce base because it is lighter than heavy cream and loaded with probiotics that support gut health. Furthermore, its flavor resembles that of sour cream making it great in dishes such as macaroni and cheese. Keep in mind though that yogurt will curdle when heated; adding it near the end or using cold dishes would be best.
Yogurt can be used to make a light and creamy white sauce suitable for various recipes such as baked pasta dishes, vegetable side dishes, soups, stews and dips. Whole milk yogurt produces the best results but low-fat or even sour cream will do just as well. Straining yogurt prior to use in recipes will remove excess liquid while thickening its taste with richer tart flavors.
Ricotta can also make for an incredible cream sauce base replacement, especially in baked dishes like lasagna and moussaka, creamy pasta sauces or curries, or rich dips.
As another great alternative, premade sauce mixes offer another time-saving method when it comes to creating creamy base dishes. But it is essential to read labels closely as this could contain additional salt or other undesirable ingredients that you wouldn’t like in your dish.
Dairy-free individuals may try replacing milk or half-and-half with plain, non-dairy yogurt or another plant-based source; just be careful that it does not have an overwhelming coconutty or almond taste!