Vanilla Extract: Vegan Cooking Guide
Pure vanilla extract is made by macerating vanilla pods in alcohol - the result is a deeply fragrant, complex flavour that synthetic vanilla essence cannot replicate. It's the most important flavouring in vegan baking, softening sharpness and adding warmth to almost any sweet recipe.
How to Use Vanilla Extract
Add to batters, custards and creams at the mixing stage. For a more intense flavour, use vanilla bean paste (has the seeds included) or split and scrape a pod directly. Usually used in small amounts (1/2 - 1 tsp) but transforms the overall flavour.
Nutrition
No significant nutritional value at the quantities used; purely a flavouring ingredient.
Chef's Tips
- Real vanilla extract is expensive - look for Madagascar Bourbon vanilla as the best value for quality.
- Vanilla sugar is easy to make: store a split vanilla pod in a jar of caster sugar for a week or two.
- Vanilla doesn't just work in sweet dishes - a tiny drop in a cream sauce or savoury beurre blanc can add surprising depth.
→ Find the best substitutes for vanilla extract
Vegan Recipes Using Vanilla Extract
Learn to cook with vanilla extract on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients