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A small picture of a glass container with vegan buttermilk

Vegan Buttermilk

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

Servings 1 cup + 1 tbsp (17 tbsp or 265 ml) 1x

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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.


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


  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.


  • 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.


  • 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