Vegan Buttermilk

Learn how to make vegan buttermilk with just 2 ingredients in less than 2 minutes! Perfect to make all kinds of recipes, like pancakes, cakes or bread.

I was making a delicious vegan cornbread the other day and I realized I didn’t have any buttermilk in my fridge, so I made it from scratch and I want to share this super simple recipe with you.

Buttermilk is not easy to find in some countries, or maybe you want to make some recipe that calls for buttermilk, but you don’t have any at home. That’s why I love this recipe so much, as it’s made with ingredients we already have in our pantries!

If you want to make buttermilk from scratch, you just need two ingredients: milk and an acid (lemon juice or white vinegar). It’s ready in less than 2 minutes as you only need to mix those ingredients. Then wait for 10 minutes and voilà, you have your buttermilk ready to use.

To make a vegan version of the classic recipe, just use any unsweetened plant milk instead. Soy milk is my favorite choice, but you can make your vegan buttermilk with any type of milk you have on hand.

Use it to make any recipe that calls for buttermilk, like pancakes, cupcakes, cakes, bread, cookies, biscuits, dressings, or just drink it plain if you want!

How to make vegan buttermilk – Step by step

• Mix the milk and the lemon juice or white vinegar in a jar or bowl until well combined (photo 1).
• Let the mixture rest at room temperature for about 10 minutes. After this time, the milk will thicken and curdle (photo 2).

Pro tips

• Most recipes call for lemon juice or white vinegar, but I prefer to use lemon juice as it’s what I always have on hand.
• Some people also use apple cider vinegar, but I’ve never tried it myself.
• I don’t think it’s a good idea to use other types of vinegar, like balsamic or sherry vinegar for example, as your buttermilk won’t taste like the real thing.
• Soy milk is my favorite choice to make buttermilk as its consistency is similar to cow’s milk, but any unsweetened milk will do.

How long does homemade vegan buttermilk last?

You can keep it in your fridge for about 3-4 days, but the time may vary, depending on the type of milk you’re using. If it lasts longer, your buttermilk will last longer as well.

If you’re using store-bought milk, just read the package instructions to know how long your buttermilk is going to last.

Remember to give the container a shake or stir the vegan buttermilk before adding it to your recipe.

Can you freeze vegan buttermilk?

Yes, you can! I prefer to make the exact amount I’m going to use as it’s ready in just 2 minutes (you have to wait another 10 minutes to thicken, though), but if you have leftovers or want to make big batches of buttermilk, just freeze it in an airtight container for up to 3 months.

Remember, frozen liquids expand, so don’t overfill, or you will end up with a cracked container or jar. You can also freeze the buttermilk in ice cube trays and store the cubes in a container once they’re frozen hard.

To defrost the vegan buttermilk, just transfer the container to the fridge the night before, that way it will defrost by itself.

Keep in mind, frozen buttermilk is best used for cooking or baking. It won’t maintain its qualities for drinking or using in uncooked recipes after you have frozen it.

Looking for more how-to recipes?

• Vegan Butter
• Vegan Sour Cream
• Vegan Mayonnaise
• Vegan Cream Cheese
• Coconut Whipped Cream

Did you make this vegan buttermilk recipe?

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Vegan Buttermilk

★★★★★ 5 from 1 reviews

• Author: Iosune
• Prep Time: 2 minutes
• Total Time: 2 minutes
• Yield: 1 cup + 1 tbsp (17 tbsp or 265 ml) 1x
• Category: How-To
• Cuisine: Vegan, American

Learn how to make vegan buttermilk with just 2 ingredients in less than 2 minutes! Perfect to make all kinds of recipes, like pancakes, cakes or bread.

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Ingredients

• 1 cup unsweetened plant milk of your choice (250 ml), I used soy milk
• 1 tbsp lemon juice or white vinegar

Instructions

1. Mix the milk and the lemon juice or white vinegar in a jar or bowl until well combined.
2. Let the mixture rest at room temperature for about 10 minutes. After this time, the milk will thicken and curdle.
3. Keep leftovers in an airtight container in the fridge for about 3-4 days (time may vary depending on how long the milk you’re using lasts) or in the freezer for up to 3 months.

Notes

• Most recipes call for lemon juice or white vinegar, but I prefer to use lemon juice as it’s what I always have on hand.
• Some people also use apple cider vinegar, but I’ve never tried it myself.
• I don’t think it’s a good idea to use other types of vinegar, like balsamic or sherry vinegar, as your buttermilk won’t taste like the real thing.
• Soy milk is my favorite milk to make buttermilk as its consistency is similar to cow’s milk, but any unsweetened milk will do.

Nutrition

• Serving Size: 1 tbsp
• Calories: 6
• Sugar: 0.2 g
• Sodium: 1 mg
• Fat: 0.3 g
• Carbohydrates: 0.3 g
• Fiber: 0.1 g
• Protein: 0.6 g