Hello Fresh uses cream sauce bases in several of their meal subscription recipes to produce creamy dishes, yet what if this ingredient is unavailable to you?
There are various options you can turn to as alternatives. Some of the more common replacements for cream sauce base include:
Mayonnaise
Mayonnaise is an indispensable kitchen ingredient, used in sandwiches, wraps, salads, dressings and dips alike. Made by emulsifying egg yolks with oil flavored with lemon juice or vinegar and spices; its texture and taste add a creamy element to creamy dishes that require it, while other alternatives exist when lighter touches are desired; mayonnaise being only one such alternative available to us today.
Sour cream offers the same creamy consistency of mayonnaise but with greater flavor, making it an excellent addition to savory sauces such as blue cheese or Caesar dressing. When substituting for mayo in recipes, half the amount called for should suffice – otherwise too much sour cream could become overwhelming and cause the dish to become overly tart.
Olive oil can also make for an easy creamy sauce alternative, although its spreadability doesn’t compare to mayonnaise’s. Olive oil works just as well in dressings, marinades and cold dishes; though the process might require a bit more effort than whisking together sour cream would. Its versatility also allows it to be used in recipes calling for creamy sauces.
Tahini is a paste made of toasted sesame seeds that can be used as an alternative to mayonnaise in salads, dips and other cold dishes. It’s typically flavored with lemon but other herbs or spices can also be added for additional flavoring options. Due to its earthy, slightly bitter flavor profile it should not be used with recipes meant for sweet consumption.
Eggs are a classic alternative to mayonnaise, and easy to create at home. Start with room temperature eggs as this will aid their emulsification; slowly drizzle a small amount of oil while whisking continuously, being sure that each time it goes in it’s evenly mixed into the yolks. After the final bit of oil has been added a pinch of salt can be stirred in to season your mayonnaise dish!
Yogurt
Yogurt adds a creamy texture that works well in recipes with reduced fat contents, making yogurt an ideal substitute for cream sauce bases that may require creaming with fat content. Furthermore, many yogurt varieties contain probiotics which aid digestion and overall gut health.
Yogurt can make an excellent alternative to sour cream for use in dips and sauces, as well as being used to create healthier versions of classic dishes like macaroni and cheese. Yogurt also adds richer, lighter flavors to baked goods when used as an ingredient; just be sure that when selecting one to use in cooking it doesn’t contain added sugars or ingredients unnecessary for the recipe at hand.
Milk can often serve as an effective replacement for heavy cream in recipes that require it, especially when creating creamy yet savory dishes like bechamel sauces. Yogurt can add depth of flavor without increasing fat consumption in the final dish.
As an alternative, evaporated milk can be added to a recipe in place of half the cream for an equally delicious effect, providing light texture and adding toasty caramel notes to the recipe. This works especially well in desserts or other recipes where an additional touch of sweetness would enhance their flavor; just be careful not to overdo it with too much evaporated milk as too much could alter its original character significantly.
Greek yogurt can make an excellent substitute for sour milk in dips and sauces, as well as being enjoyed on potatoes. Greek yogurt often boasts higher protein levels than regular milk, as well as live bacteria called Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles that turn lactose sugars in milk into lactic acid which thickens it further.
While yogurt’s probiotic cultures can bring many health advantages, not all types are equally nutritious. Some brands contain high levels of added sugar or ingredients that could be unhealthy; therefore, make sure you read through its ingredient list prior to purchasing one.
Milk or Half-and-Half
When trying to reduce fat and calories without compromising taste, half-and-half is an excellent alternative. Made up of half milk and half cream with 10-18 percent butterfat content, half-and-half is slightly richer than milk but less creamy than heavy cream; therefore it works great in sauces or soups, but should not be used when calling for whipped cream as it will not form stiff peaks.
Light cream is another excellent choice when looking to substitute half-and-half as a sauce base, due to its similar flavor and texture. Containing 18-30 percent milkfat, light cream has thicker consistency than milk but not as thick as whipping cream, making it versatile in both savory and sweet applications, such as soups and sauces; however, its heat stability may be compromised and curdle may occur more easily; for this reason it should always be tempering before being added to hot liquids.
If you don’t have any other dairy products at hand, cornstarch can help thicken milk into an imitation cream sauce. Simply combine one tablespoon of cornstarch per cup of milk and stir well – this won’t produce an authentic dish but will create a tasty sauce perfect for chicken or vegetables!
Many people opt for non-dairy alternatives due to lactose intolerance or other sensitivities. Lactaid can be purchased at most grocery stores; it comes in powder or liquid forms and contains a digestive enzyme designed to break down lactose. But lactaid won’t provide all the essential vitamins found in dairy products if that’s your issue; supplementation should still be utilized.
Bechamel sauce, made from milk combined with flour or another starch, will produce a homemade cream sauce that does not quite match up to traditional cream sauce in terms of taste and consistency, yet still taste delicious. Adjusting the amount of flour may be necessary until the desired result is reached.
Coconut Milk
Coconut milk is a versatile dairy-free ingredient with a creamy texture that works beautifully as a sauce base. Its natural sweetness balances flavors while its high fat content tames spicy foods without overwhelming them, making this perfect for curries, stews, soups and sweet desserts alike. Available both canned and carton forms; make sure that when buying canned or carton options that they specify they only contain coconut and water rather than other additives like sugar or starch; if it separates upon opening then simply shake to re-emulsify before use before continuing!
Also suitable as dairy-free options are milk substitutes made from nuts and plants such as almond or soy milk. While these alternatives have thinner textures that work in most recipes, they don’t quite add the same depth of richness that full-fat dairy milk would do. Furthermore, their stability during hot foods may be limited, and they may sometimes even develop a gritty texture after being refrigerated.
Finally, there are numerous plant-based products on the market designed to replace heavy cream. While these may be effective replacements, their flavor profile differs significantly from dairy cream and they often contain added sugar – make sure you opt for unsweetened versions to ensure you’re truly dairy-free and eating healthily.
People looking to avoid all dairy can create homemade cream by mixing cornstarch and plant-based milk together. This combination produces a thickening agent similar to full-fat milk that can be whipped up into light and fluffy icing for cakes and cookies – also providing a quick way to thicken vegetable soup without first needing to reduce it!