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Lafaza Organic Non-GMO Pure Madagascar Vanilla Extract -- 2 fl oz


Lafaza Organic Non-GMO Pure Madagascar Vanilla Extract
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Lafaza Organic Non-GMO Pure Madagascar Vanilla Extract -- 2 fl oz

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  • Non-GMO Project Verified

Lafaza Organic Non-GMO Pure Madagascar Vanilla Extract Description

  • USDA Organic
  • Non GMO Project Verified
  • Kosher
  • Certified Gluten Free

Lafaza's Pure Madagascar Organic Vanilla Extract is made from our signature blend of organic certified Madagascar Bourbon vanilla beans, using a slow extraction process that brings out the deep flavor notes and rich aroma of this forest-grown vanilla.

 

Our organic vanilla extract has a full-bodied, creamy, and rich flavor. Its unique flavor profile is the result of using the highest quality vanilla beans available in Madagascar. It’s a perfect addition to both sweet and savory dishes alike.

Lafaza vanilla beans are grown by farmers who take great pride in producing some of the world’s finest vanilla using organic and environmentally sustainable methods. We are dedicated to bringing you the highest quality, gourmet vanilla directly from farmers who use traditional, forest-friendly growing systems.

Taste the difference of Lafaza! 

 

Flavor with an impact

Lafaza's Organic Pure Madagascar Vanilla Extract combines our passion for superior flavor with a commitment to sustainability and fair trade. We live and work directly with farmers who grow vanilla using forest-friendly systems.


Directions

 

Free Of
GMO, gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Water, organic alcohol (35%), organic madagascar bourbon vanilla bean extractives.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Salted Caramel & Chocolate “Cheesecake”

Here’s a showstopping treat to serve to friends and family on a warm afternoon. Drizzle a decadent cacao-maple chocolate sauce over a creamy dairy-free cheesecake assembled with cashews, refined coconut oil, maple syrup and sunflower butter. The refined coconut oil is flavorless and odorless so it doesn't overpower while assuring that the no-bake cake sets perfectly. The Sunflower butter is cleverly combined with dates creating a natural caramel flavor. And because it’s vegan, gluten-free and bursting with superfoods, everyone can enjoy a bigger, brilliant slice. Vegan Salted Caramel & Chocolate Cheesecake on White Plate | Vitacost.com/blog

Salted Caramel & Chocolate “Cheesecake”

Cashew cheezecake

  • 1/2 cup lemon juice (2 large lemons)
  • 3 cups cashews (soaked 4 hours in water)
  • 1/2 cup + 2 Tbsp. maple syrup
  • 1 Tbsp. Organic SunButter Sunflower Butter
  • 1 Tbsp. date paste
  • 3/4 cup Nutiva Refined Coconut Oil
  • 1 Tbsp. pure vanilla extract
  • 1/8 tsp. Redmond Real Salt Sea Salt

Crust

  • 1 cup Bob’s Red Mill Hazelnut Meal/Flour
  • 1-1/2 Tbsp. cacao powder
  • 1 Tbsp. Nutiva Refined Coconut Oil (or vegan butter)
  • 2 Tbsp. date paste
  • 1/4 tsp. Redmond Real Salt Sea Salt
  • 1/4 tsp. vanilla extract

Topping

  • 2 Tbsp. Organic SunButter Sunflower Butter

Chocolate sauce

  • 2-½ Tbsp. cacao powder
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Nutiva Refined Coconut Oil
  1. Lightly grease 9-inch pie dish with vegan butter or coconut oil.
  2. In large bowl, combine all crust ingredients and mix well. (Note: Dough should have consistency of coarse sand.)
  3. Press crust dough evenly into bottom of pie dish. (Note: Do not go up sides of dish.)
  4. In blender, combine all cashew cheezecake ingredients; blend on high until smooth. (Note: A high-speed blender works best.)
  5. Pour mixture onto crust and jiggle to remove any bubbles.
  6. In separate bowl, whisk together all chocolate sauce ingredients until well combined, thick and smooth.
  7. Add small dollops of sunflower butter and drizzle chocolate sauce onto cheezecake.
  8. Refrigerate at least 5 hours or overnight to set.
  9. Store in refrigerator up to 7 days.

Melted chocolate chips can be used instead of chocolate sauce as prepared above.

Add the ingredients to your cart to make this chill cheezecake!

 

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