Alcohol Free Vanilla Extract

/Alcohol Free Vanilla Extract

Alcohol Free Vanilla Extract

Save money and make your own alcohol free vanilla extract. It’s so simple to do and all you need is just a few basic ingredients.

Give it a try and you’ll never buy store bought again πŸ™‚

Alcohol Free Vanilla Extract
Servings Prep Time
1cup 2mins
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
1cup 2mins
Votes: 3
Rating: 3.67
You:
Rate this recipe!
Print Recipe
Ingredients
Servings: cup Units:
Instructions
  1. All you need for this recipe is a blender. I use a Tribest blender (see notes below for details).
  2. Place all the ingredients into the blender and blend for about 1 to 2 minutes.
  3. Pour the mixture into a screw top jar and keep in the fridge to use as needed.
Recipe Notes

The blender I use for this is aΒ Tribest Personal Blender. Find it using myΒ Amazon link:Β https://cookingwithplants.com/visit/amazon-com-tribest/

If you want to strain the mixture so it is a clear liquid, a tea strainer works well. However, I leave all of the vanilla beans pieces in the liquid as it tastes great and helps to infuse the flavor even more over time.

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By |2015-11-16T11:39:37+00:00October 9th, 2015|Recipe, Videos|18 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

18 Comments

  1. Lisa October 9, 2015 at 11:18 am - Reply

    This is awesome! I was just wondering the other day if I could find a recipe for alcohol free vanilla extract and now here it is. Awesome! Thanks!! πŸ™‚

    • Anja October 13, 2015 at 1:06 pm - Reply

      Glad you like it πŸ™‚

  2. Esther October 9, 2015 at 11:29 am - Reply

    Looks great! How long will it last?

    • Anja October 13, 2015 at 1:06 pm - Reply

      Thanks πŸ™‚ It should keep a couple of months in the fridge πŸ™‚

  3. Renee October 9, 2015 at 2:27 pm - Reply

    This probably also works out cheaper than vanilla extract!

    It probably doesn’t matter, because I go through it so quickly… but do you know how long it lasts?

    • Anja October 13, 2015 at 1:07 pm - Reply

      Yes, much cheaper πŸ™‚ It should last a couple of months at least… but like you said, “I go through it so quickly” too.

  4. Shelley October 13, 2015 at 4:36 pm - Reply

    Good Anja! If a recipe says 1 teaspoon of vanilla extract, how much should I use of your one.

    It is a great idea, thanks heaps

    • Anja October 20, 2015 at 3:00 pm - Reply

      It depends how long it has been sitting and how strong it tastes. I use up to 4 times more sometimes πŸ™‚

  5. Kristy October 14, 2015 at 4:52 pm - Reply

    Thanks for sharing! My fruit and veg shop sells vanilla beans for $1 ea. I just bought a bottle today from the supermarket for $6!! Last time I’ll be buying it. Bring on homemade

    • Anja October 20, 2015 at 3:04 pm - Reply

      Wooohoooo…. that’s a great price! Enjoy πŸ™‚

  6. Carla Parker October 19, 2015 at 3:39 am - Reply

    Love your website Anja! Two questions – 1) Is there a way to do this without the syrup? I can’t use anything that spikes blood sugar and I’m allergic to coconut. 2) Would it work to freeze this in ice cube trays and bring it out as needed? Thanks!

    • Anja October 20, 2015 at 3:14 pm - Reply

      Blood sugar spikes are linked to oil intake, so if you remove oils and fats from your diet you should be ok to eat maple syrup. Checkout Neal Barnard for more info. You could always blend some dates instead. You could freeze it but the flavor develops more the longer it sits. Maybe try freezing a couple of cubes and see how they taste πŸ™‚

      • Matt October 17, 2016 at 8:04 am - Reply

        Thank you for this reply. Your assertion that oil/fat intake is the culprit in blood sugar spikes led me to a number of other sources that more than verified this claim. It’s a claim I had never heard before but upon researching the topic, so many questions have been answered about why I had been insulin resistant. I recently came to finally understand why I needed a low fat plant based diet. Your recipes have given me hope that I can actually still enjoy eating. Thank you!

        • Anja November 7, 2016 at 3:45 pm - Reply

          Fantastic!! So glad I could give the info to you.

  7. Marion February 17, 2018 at 3:32 am - Reply

    Hi Anja,
    Have you ever tried making this with glycerin instead of water and maple syrup? I very much like the much simpler approach of your recipe and was just wondering…

    • Anja February 20, 2018 at 8:54 pm - Reply

      No I haven’t

  8. Marion February 27, 2018 at 10:57 pm - Reply

    Hi again, sorry one more question. I made this a few days ago – is it normal that it turns into one big jelly-like blob? I tried pouring a little from the jar and almost the whole thing came out in one go. Many thanks for your help, Marion

    • Anja February 28, 2018 at 8:37 pm - Reply

      Mine has never done that. I’m not sure what’s happened.

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