It’s also possible that the added sugar could alter the final texture of some dishes. Honey is sweeter than other substitutes listed in this article, so you might want to slightly reduce the amount of any other sugars or sweeteners in your dish to compensate. It will add flavor to your dish, though it’s milder than vanilla extract. Honey is another liquid sweetener that can easily be swapped in at a 1:1 ratio for vanilla extract.
This list shows the calories in 1 tablespoon (15 mL) of vanilla extract and a few other popular substitutes: If you’re only using a few tablespoons or less, the swap won’t make much of a difference, but in larger amounts it could be more notable ( 9, 10, 11, 12). Note that when you substitute an ingredient like maple syrup for vanilla extract, it could change the calorie content of a dish. To some, the scent and the hint of sweetness from maple syrup are reminiscent of vanilla. Many people like to use maple syrup as a replacement for vanilla, using 1 tablespoon (15 mL) of syrup for each 1 tablespoon (15 mL) of extract. If you’re not as worried about how the acidic juice will affect the texture or flavor of your dish, substitute 1 tablespoon (15 mL) of lemon juice for each 1 tablespoon (15 mL) of vanilla extract. If you want to bring flavor to your recipe without adding any tartness or additional liquids, add 1–2 tablespoons (15–30 mL) of zest to your baked goods, salad dressings, sauces, or even to top off dishes. Fruit zestĪnother quick way to replace vanilla with an ingredient you might already have on hand is to use the zest or juice of citrus fruits, such as: When you can’t use vanilla, choosing another flavor profile and rolling with that instead may be the next best option.įor example, in place of vanilla extract, you could add 1–2 tablespoons (15–30 mL) of chai spice to a batch of cookies or your favorite pound cake recipe.Ī dried herb like lavender adds a floral depth to oatmeal or yogurt, similarly to how vanilla would.Įven when you’re using vanilla to build flavor in savory dishes, warm spices like cinnamon and cloves might be able to compensate for a lack of vanilla. People use vanilla to add depth of flavor to a dish. For that reason, you might want to use less extract than you normally would to make sure the flavor isn’t too overpowering. Still, using another flavor in place of vanilla extract could drastically alter the taste of your final dish.
You can also find orange, peppermint, and coffee extracts, and more - many of which work beautifully in chocolate and baked goods.
That means, replace every 1 tablespoon (15 mL) of vanilla extract in the recipe with 1 tablespoon (15 mL) of almond extract. You can replace vanilla extract with almond extract at a 1:1 ratio. (15 mL) of vanilla-flavored milk or omit the vanilla extract and use vanilla milk to replace the milk in your recipeĪs is the case with vanilla, a myriad of flavored extracts is made from other natural and artificial flavors.Īfter vanilla, one of the most common extracts people use in baking is almond extract. Omit the vanilla extract and use this option to replace the sugar in your recipe or sprinkle on top of the finished dishĪ combination of sugar and water infused with vanilla beans Omit the vanilla extract and use this option to replace the salt in your recipe or sprinkle on top of the finished dish (8–15 mL) of vanilla bean powderĪ combination of vanilla extract and vanilla bean powder
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