How To Make Vegan Buttermilk

Name: How to Make Vegan Buttermilk
Prep time: 2 min
Total time: 2 min
Ingredients: 1 tablespoon lemon juice, white vinegar, or apple cider vinegar; 1 scant cup unsweetened soy milk

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Discover How To Make Vegan Buttermilk in just 2 minutes with only 2 ingredients! A 1:1 vegan buttermilk substitute for traditional buttermilk in most recipes, including baking.

Vegan buttermilk in measuring cup with spoon.

Making this vegan buttermilk is incredibly simple. Just combine your non-dairy milk of choice with a splash of lemon juice or vinegar, let it sit for a few minutes, and voila!

You'll have a creamy, tangy buttermilk alternative ready to enhance your favorite dishes, from Vegan Pancakes to Vegan Muffins and creamy dressings. It is sure to become a kitchen staple.

Looking for more vegan kitchen basics? Try my Vegan Whipped Cream, Vegan Heavy Cream Substitute, Vegan Condensed Milk, and Vegan Cashew Alfredo Sauce to become a kitchen pro!

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🌟 Why you'll love this recipe
🧾 Ingredient notes
📋 Variations
🔪 Instructions
💭 Expert tips
❓Recipe FAQs
🌿 More helpful vegan kitchen basics
📖 Recipe

🌟 Why you'll love this recipe

Simplicity: This recipe uses simple and readily available ingredients that you can easily find in any store.
Versatility: You can use this recipe as a base for a variety of dishes, from desserts to sauces and dressings.
Healthy: This vegan version is lighter and healthier, without compromising on taste or texture.
Cost-Effective: Making your own buttermilk at home is a budget-friendly alternative to purchasing pre-made options.
Convenience: Make it effortlessly with everyday ingredients from your pantry or local grocery store, satisfying cravings in no time.

🧾 Ingredient notes

Ingredients needed to make vegan buttermilk.

Lemon Juice, White Vinegar, or Apple Cider Vinegar: All of these ingredients are suitable for acidifying non-dairy milk and creating a buttermilk alternative.

However, white vinegar is often the preferred choice due to its neutral flavor and ability to provide consistent acidity.

Apple cider vinegar can add a subtle fruity flavor, while lemon juice can offer a fresh citrusy touch.

The choice depends on personal taste and ingredient availability. Personally, I prefer the flavor that lemon juice adds.

Unsweetened Non-Dairy Milk: Unsweetened Soy Milk, is an excellent choice for this recipe due to its protein content and ability to coagulate and form a texture similar to traditional buttermilk.

Additionally, soy milk tends to have a neutral flavor that doesn't overpower the recipe, making it a versatile option for a variety of vegan dishes.

However, other non-dairy milk such as Almond Milk, Oat Milk, or Cashew Milk may also work, but they may vary in terms of flavor and texture.

See the recipe card below for a full list of ingredients and measurements.

📋 Variations

Soy Yogurt Variation: Add a tablespoon of Soy Yogurt to the non-dairy milk and let it sit to achieve a texture and flavor similar to traditional buttermilk.
Spice Variation: Sprinkle a pinch of cinnamon, nutmeg, or vanilla into your buttermilk for an extra flavor boost.
Sweetener Variation: If you prefer slightly sweet buttermilk, you can add a teaspoon of sugar or maple syrup to the mixture.
Vegan Sour Cream Variation: Substitute ½ cup (120 milliliters) of milk with ½ cup (120 milliliters) of Vegan Sour Cream.
Cream of Tartar Variation: Add 2 teaspoons of cream of tartar to 1 cup (240 milliliters) of unsweetened non-dairy milk.

🔪 Instructions

Step 1. Add the lemon juice or vinegar to a measuring cup.

Step 2. Pour milk up to the 1-cup (240 milliliters) line. You can use it right away, but ideally, let it sit for 5-10 minutes to slightly curdle, mimicking the texture and taste of buttermilk.

💭 Expert tips

Use only unsweetened, non-dairy milk: Opt for unsweetened varieties of non-dairy milk to avoid altering the flavor of your buttermilk.
Opt for unflavored milk for best results: Using unsweetened, plain milk ensures you'll get the outcome you're looking for.
Let the milk sit until it’s room temperature: Allowing the milk to reach room temperature before adding the acidic agent promotes better curdling.
Stir well: After adding the acidic agent to the non-dairy milk, stir the mixture thoroughly to ensure even distribution and promote proper curdling.
Let it rest: Once the acidic agent is added, let the mixture sit for a few minutes to allow the curdling process to occur fully. This will help develop the desired texture and flavor.

❓Recipe FAQs

How long can vegan buttermilk last in the fridge?

It can typically last in the fridge for about 3 to 5 days when stored in an airtight container.

It's important to ensure that the container is tightly sealed to prevent any contamination or spoilage.

Additionally, always give it a good shake before using it, as it may separate slightly during storage. If you notice any signs of spoilage, such as an off odor or unusual texture, it's best to discard it.

Can I freeze vegan buttermilk?

Yes, you can freeze it for later use. To freeze it, pour it into an ice cube tray or another freezer-safe container.

Once frozen, transfer the cubes or frozen buttermilk into a resealable freezer bag or airtight container to prevent freezer burn.

When you're ready to use it, simply thaw the frozen buttermilk in the fridge overnight or at room temperature for a few hours.

Be sure to give it a good shake or stir before using it to recombine any separated components. While freezing may alter the texture slightly, the flavor should remain relatively unchanged.

What type of non-dairy milk is best for vegan buttermilk?

When it comes to choosing the best non-dairy milk for this recipe, it often depends on personal preference and what you have available.

However, if you're looking for some guidance, richer, high-protein varieties like Soy Milk can provide more structure to your recipe.

Additionally, fattier types such as Coconut Milk or Cashew Milk may result in a slightly more tender texture.

Why is my vegan buttermilk not curdling?

This can happen for a few reasons. If your buttermilk is not curdling, it may be because you used non-dairy milk that doesn't have enough protein in it.

Stick with soy milk or almond milk to get the expected results.

Additionally, ensure that the milk is not too cold; let it sit at room temperature for a little while before adding the acidic agent, such as lemon juice.

However, if your buttermilk still did not curdle, it may still work in your recipe, especially if it's being used to help with leavening.

Since the acid is present, it will still react with baking soda, providing the desired results.

My milk is curdling like mad! What should I do?

With dairy-free milk alternatives, curdling may not occur in the same way as with dairy milk.

Some non-dairy milk will exhibit no visible changes when added to the acid, while others may instantly separate or "curdle."

If the mixture becomes too gloppy or clumpy, simply whisk it to smooth it out or blend it briefly to emulsify. This will resolve the problem.

🌿 More helpful vegan kitchen basics

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