Vanilla Extract substitutes

1:1

Keeps the flavour role.

The same strength with visible seeds. Most pastes contain a little sugar syrup, so the result is marginally sweeter.

1 split and scraped bean per 1 tbsp extract; steep the pod in the warm liquid, then remove it

Keeps the flavour role.

Better flavour than extract but far more expensive, and it needs a warm liquid to infuse into. No use stirred into a cold buttercream.

1:1 for a sweetened blend, or 1/2 tsp per 1 tsp extract if it is pure ground bean

Keeps the flavour role.

Alcohol-free and heat stable, so it holds up in long bakes. Check the label, because sweetened blends and pure ground bean are very different strengths.

1:1

Keeps the flavour role.

Extract is mostly alcohol anyway, so this works better than it sounds in baked goods. The alcohol needs to cook off, so it is wrong in frosting or anything uncooked.

1:1

Keeps the flavour role.

Reads warm and sweet rather than floral, and it adds a little liquid and sugar. Fine in cookies and oats, wrong in a vanilla custard or ice cream.

Replace 2 tbsp of the recipe's sugar with vanilla sugar per 1 tsp extract

Keeps the flavour role.

Much milder, and you have to account for the sugar it brings. Only practical in a recipe that already contains sugar.

1/2 tsp almond extract per 1 tsp vanilla

Keeps the flavour role.

Roughly twice the strength and a completely different flavour. It saves a bake from tasting plain, but nobody will mistake it for vanilla.