Go Back
–+ servings
Measuring cup and spoon with vegan buttermilk.
Print Recipe
4.78 from 9 votes

How To Make Vegan Buttermilk

Learn how to make vegan buttermilk in 2 minutes with just 2 ingredients! The perfect 1:1 vegan buttermilk substitute for cakes, baking, and more!
Prep Time2 minutes
Total Time2 minutes
Course: Kitchen Basics
Cuisine: American
Diet: Vegan
Servings: 1 cup (240 ml)
Calories: 4kcal
Author: Iosune Robles

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.
    Measuring jar with lemon juice.
  • Pour in the milk up to the 1-cup (240 milliliters) line. You can use it immediately, but ideally, let the mixture sit for 5-10 minutes to 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.
    Measuring jar with vegan buttermilk.

Video

Notes

  • Store in an airtight container in the fridge for 3-5 days, shaking well before use, as it may separate.
  • For freezing, pour into ice cube trays or a freezer-safe container, then transfer to a resealable bag. Thaw in the fridge or at room temperature, and stir before using.

Nutrition

Serving: 1cup (240 ml) | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 5IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 0.01mg
QR Code linking back to recipe