To extract the flavor from vanilla beans you need either alcohol or fat since vanillan (the flavor extracted from vanilla beans) is alcohol soluble. Many flavors that are alcohol soluble are also, to a lesser degree, soluble in fat. That is why you can split, scrape, and then steep a vanilla bean in warm milk/cream (about 180ºF) for about 30-minutes or so to extract part of it's vanilla flavor. That also explains why vanilla beans that have been steep for 30-minutes or so in milk can then be rinsed, dried, and placed into sugar to make vanilla sugar - the extraction is not complete.
I don't know where "on earth" you live - but in the US any vanilla "extract" will contain 2%-40% alcohol. If you want an approximation of the vanilla flavor without alcohol or animal derived product (such as steeping the beans in milk) look for something labeled "Imitation Vanilla" or "Artificial Vanilla Flavoring". These are NOT vanilla - but "approximations" of a portion of the vanillan flavor components (kind of like playing 2 notes of a 5 note chord) - derived from wood pulp or coal tar processing. These should be halal.