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5 ml) of vanilla extract equals 1 vanilla bean. Since it is highly-concentrated, 1 teaspoon (approx. Vanilla beans are macerated and steeped in a solution of water and alcohol, which effectively extracts much of the oils responsible for the flavor and aroma of vanilla beans.

So if you have a recipe that calls for using vanilla but you don’t want to break the bank, you can use vanilla bean substitutes Vanilla Extractįor home bakers, vanilla extract is the go-to vanilla bean substitute. Here’s the thing: while vanilla is the most popular flavor in the world, it’s also the second most expensive spice, coming behind only saffron (there’s a little trivia for all you trivia lovers out there!). If you have vanilla beans, you can extend the shelf life and prevent the pods from drying out by wrapping them in plastic and storing them in an airtight container.įresh vanilla beans can be stored in the fridge for up to 6 months, but they do not take well to being frozen. If you’re lucky enough to have vanilla beans around, look for plump, dark-skinned pods with smooth and pliable skin.Įven simple rubbing your finger against the pod should be enough to release some of the oils of the pods so that you immediately smell that lush vanilla scent. 4 Are There Non-Vanilla Substitutes to Vanilla Bean?.3 What Can I Substitute for Vanilla Bean?.That’s a good indication that it’s flavor is integral to the finished product. You may want to think twice about leaving the vanilla out, however, if the word “vanilla” appears in the name of the recipe. It doesn’t contribute enough moisture to affect the chemistry of the recipe, and it probably isn’t the only source of flavor. If you don’t have any of these vanilla extract substitutes on hand. Have vanilla paste or powder that you bought for a special recipe? Use it as a 1:1 replacement for the extract in your recipe. Save the rest of the seeds for another recipe, or use them to make vanilla sugar. To replace one teaspoon of extract, just slice a bean open lengthwise, and scrape the seeds out of one side.

But if you do, they’re an excellent stand in. If you don’t have vanilla extract, it’s probably unlikely you have vanilla beans in your pantry. This will add more sweetness than the vanilla extract, so consider how this will work in your recipe. Swap in an equal amount of honey for the vanilla. Obviously, this substitute is neither alcohol-free, or gluten-free. Grab a bottle of bourbon, rum or brandy from your liquor cabinet, and pour out an amount equal to the vanilla that’s called for in you recipe. It’s flavor is significantly stronger, so a little goes a long way. If you choose almond extract, use half as much as is called for.

Another Flavoring Extractĭig through your pantry to see which flavoring extracts you have on hand? Do you have almond extract? What about orange, lemon or maple extract? Pick the one you think will work best in your recipe. Some manufacturers use flavorings or preservatives that contain gluten. Just be sure to check the label on the milk carton. Most nut and soy milks are gluten-free, so this is another possibility, if you’re looking for a gluten-free alternative to vanilla extract. Have vanilla milk in the fridge? Use it as a 1:1 replacement for vanilla extract. If you use pure maple syrup, this substitute is gluten-free. Use an equal amount of syrup, in place of the vanilla extract that’s called for. Out of vanilla extract, or looking for an alcohol-free or gluten-free alternative? Here are several vanilla extract substitutes to consider.