O que posso usar no lugar de Pasta de baunilha?

The best substitutes for Pasta de baunilha are: 1) Extrato de baunilha (1:1), 2) Extrato de amêndoa (1:1 (use slightly less if the almond flavor would overpower)), 3) Xarope de bordo (1 colher de sopa maple syrup por 1 colher de sopa paste (reduce other sweetener)).

What is the best Pasta de baunilha substitute for baking?

For baking, the best substitute for Pasta de baunilha is Extrato de baunilha with a ratio of 1:1. Vanilla extract provides the same vanilla flavor but without the visible bean specks. The flavor intensity is nearly identical, making this the most straightforward swap.

What is a vegan substitute for Pasta de baunilha?

A vegan substitute for Pasta de baunilha is Extrato de amêndoa with a ratio of 1:1 (use slightly less if the almond flavor would overpower). This substitute is rated as a good match.

Substitutos para Pasta de baunilha (Vanilla Bean Paste) - opcoes e proporcoes

Concentrado espesso de baunilha com sementes visíveis, que dá sabor mais intenso e aparência salpicada a coberturas, cremes e bolos.

Substitutes

Extrato de baunilha — 1:1. Vanilla extract provides the same vanilla flavor but without the visible bean specks. The flavor intensity is nearly identical, making this the most straightforward swap.
Extrato de amêndoa — 1:1 (use slightly less if the almond flavor would overpower). Almond extract offers a different but equally intense aromatic profile. Works well in frostings, cakes, e custards where both vanilla e almond flavors are welcome. Reduce a 3/4 colher de chá if the recipe is delicate — almond extract can be slightly more potent.
Xarope de bordo — 1 colher de sopa maple syrup por 1 colher de sopa paste (reduce other sweetener). Maple syrup adds a warm, caramel sweetness that complements recipes calling for vanilla. The flavor is distinctly different but pleasant in baked goods.