How To Make Vegan Buttermilk Recipe

Seriously, I love this recipe because it’s a game-changer for making vegan buttermilk with just two ingredients I always have in my kitchen. Plus, it’s super quick and easy to whip up, giving me that perfect tangy flavor without any dairy drama!

I take great pleasure in making uncomplicated vegan substitutions. One of my go-tos is buttermilk.

I use unsweetened soy milk, but you could also use any other nondairy milk. Simply mix it with the same amount of acidic liquid you would use for buttermilk (liquid from a can of coconut milk works, too).

When we learned to make this deliciousness in a class about vegan baking, I was delighted to find that not only is it made without any animal products, but it’s also a great source of nutrients—and quite easy to make.

Ingredients

Soy Milk (Unsweetened): Contains a good amount of protein; is abundant in good fats and has a great nutrient profile.

Lemon Juice: Provides a sharp, tangy taste; abundant in vitamin C.

Apple Cider Vinegar: Delivers a punch of acidity; helps digestive processes.

Ingredient Quantities

• 1 cup unsweetened soy milk (or other non-dairy milk of choice)
• 1 tablespoon lemon juice or apple cider vinegar

Instructions

1. Start with 1 cup of unsweetened soy milk or any other non-dairy milk of your choice, such as almond, oat, or coconut milk.

2. Measure and pour the non-dairy milk into a small mixing bowl or a measuring cup with a spout for easy pouring.

3. Take 1 tablespoon of lemon juice or apple cider vinegar. Either works well as an acid to curdle the milk.

4. Place the bowl or measuring jug and add the non-dairy milk and lemon juice or apple cider vinegar.

5. Using a spoon or small whisk, stir the mixture slowly and gently to be sure the lemon juice or vinegar is uniformly distributed throughout the milk.

6. Let the mixture stand at room temperature for approximately 5 to 10 minutes. This resting period is vital for the milk to coagulate and become somewhat more viscous.

7. Following the designated waiting period, observe the blend. Its consistency should be thicker—though not too thick—and it may have a slightly curdled appearance (think buttermilk) that’s quite normal and in line with what you’d expect from the end product.

8. Gently stir once more to ensure you have a uniform mixture.

9. Now your buttermilk is vegan and ready to use in any recipe you like—baking, cooking, or dressing salads.

10. If you’re not going to use your vegan buttermilk right away, pour it into an airtight container and store it in the refrigerator. It’ll last for a few days. When you’re ready to use your not-so-secret ingredient, give it a stir. You’re pretty much guaranteed good results, dough, batter, or otherwise.

Equipment Needed

1. Measuring cup
2. Small mixing bowl or measuring cup with spout
3. Tablespoon measure
4. Spoon or small whisk
5. Airtight container (if storing)

FAQ

• Can I use almond milk instead of soy milk?Certainly! Almond milk or any other non-dairy milk of your choice can be utilized.
• What is the purpose of adding lemon juice or apple cider vinegar?Lemon juice or vinegar’s acid curdles the milk, imitating buttermilk’s thicker consistency and tangy flavor.
• How long should I let the mixture sit after combining the ingredients?Let the mixture rest for approximately 5-10 minutes to allow it to curdle thoroughly prior to usage.
• Can this vegan buttermilk be used in baking recipes?Certainly! It can be used in any recipe that calls for buttermilk to impart moisture and a minor but noticeable tang.
• Does the vegan buttermilk need to be refrigerated?Use it right after curdling for best results, but store in the refrigerator if necessary and use within a few days.
• Is there a difference in taste between using lemon juice and apple cider vinegar?Both provide a similar piquant taste, but lemon juice might give a slightly citrusy note.
• What should I do if the mixture doesn’t curdle?Make certain that the non-dairy milk is unsweetened because sweeteners can disrupt the curdling process.

Substitutions and Variations

Substitute almond milk, oat milk, or coconut milk for soy milk.
Use white vinegar instead of apple cider vinegar.
Substitute lime juice for lemon juice.

Pro Tips

1. Temperature Matters Make sure the soy milk or any non-dairy milk you use is at room temperature before you start. This helps the acid (lemon juice or vinegar) work more effectively in curdling the milk.

2. Even Distribution Stir gently but thoroughly after adding the acid to ensure even distribution. This helps the entire mixture curdle uniformly, giving you the best consistency.

3. Optimal Waiting Time While the recipe suggests 5 to 10 minutes, letting the mixture stand for the full 10 minutes will usually result in a thicker, more buttermilk-like consistency.

4. Acid Selection If you have both lemon juice and apple cider vinegar available, note that lemon juice may impart a slightly fresher taste, while apple cider vinegar can add depth. Choose based on the flavor profile you’re aiming for.

5. Storage Advice For the best quality, use your homemade vegan buttermilk within 2 to 3 days. Beyond this, it may separate more or lose its tangy flavor. Always stir before use if it has been stored.