Hi Tony. Unfortunately, I think you're going to find that cream based sauces are tough to freeze because the sauces will separate. As far as a liquid replacement, I can't help you, however, in recipes that use flour or where you could substitute flour as the thickening and binding agent, you can purchase a product called Mochiko rice flour, specifically sweet rice flour and that freezes beautifully. If you have Asian markets near you you'll most likely find it there or on the internet. Hope this helps!