Vanilla flavoring is subtle, and you can make the recipe without it. But if you want SOME kind of flavoring, you can use almond, rum, or chocolate extract.
Some other essence like Hazelnut, Almond, etc... Or, you may just skip it and not use anything. The recipe will turn out OK without it.
You can use almond or hazelnut extract. Or if you don't have vanilla bean on hand, you can use vanilla extract.
You need to give more information since the substitution can greatly depend on what the recipe is.
you can use maple syrup instead of vanilla extract we did it in sweet potato casserole for Christmas dinner and everyone liked it better! hope this helps :)
You can use any other flavouring. for example Almond, Peppermint etc. but if you don't have any other flavorings just leave it out!
i don't now lol bye bye
Not really. You use vanilla extract to give food the taste or smell of vanilla. Honey does not taste or smell like vanilla. However, you can use honey as a substitute for sugar or other sweeteners.
Vanilla extract can be substitute for vanilla essence on a 1:1 basis (e.g 1tsp of vanilla extract is equal to 1tsp vanilla essence), on a strength-for-strength basis at least. But the flavour of vanilla essence will never be as good as the flavour from vanilla extract, no matter how much of it you use.
You can use is to make vanilla pastry, vanilla sugar, vanilla ice-cream, practically anything! Just search on good food, or any other food websites, for recipes using vanilla pods and there you go!
water, other essences/ extracts.
White chocolate is a white substitute for chocolate.
There really is no substitute for vanilla. You could try almond extract instead if you like the subtle flavor of almonds.
Artificial vanilla aroma: vanillin (4-Hydroxy-3-methoxybenzaldehyde).
vanilla extract example if it says 1tbspoon you add half of that
almond extract Depending on what you a cooking, you can use coconut or butter flavoring, or any of the fruit flavorings (lemon, orange, cherry, etc.).
You should use the same amount as called for in the recipe. According to Cooks Illustrated, imitation Vanilla has a *lot* more vanillin than real vanilla will have. Apparently, to be normal strength vanilla, you can only have so much vanilla. There's double-strength vanilla, too, which is what I prefer to use.
Vanilla extract can be used in place of vanilla bean paste. The equivalent of 1 tablespoon of paste is 1 tbsp. extract.
I was told its a citrus vanilla liquor and that I should substitute Tuaca... We'll see how it goes