How to Make Vegan Buttermilk

4.60 from 5 votes

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.

Prep Time2

Total Time2

Course: How to

Cuisine: American

Diet: Vegan

Servings: cup (240 milliliters)

Calories: 4kcal

Author: Iosune

Ingredients

1 tablespoon lemon juice, white vinegar, or apple cider vinegar
1 scant cup unsweetened soy milk or any other unsweetened non-dairy milk

US Customary - Metric

Instructions

Add the lemon juice or vinegar to a measuring cup.
Pour milk up to the 1-cup (240 milliliters) line.
You can use it immediately, but ideally, let the mixture sit for about 5-10 minutes. This will allow the milk to slightly curdle, giving it a texture and taste similar to buttermilk.
Use it as a 1:1 substitute for buttermilk in most recipes, including baking.

Video

Notes

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.

Nutrition