Buttermilk (Vegan)
Ingredients:
- 240 ml (1 cup) unsweetened plant-based milk
- 15 ml (1 tbsp) apple cider vinegar or white vinegar
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Let the mixture sit undisturbed for the full 5-10 minutes without stirring — this is what gives the acid time to react with the milk proteins and thicken it into a true buttermilk substitute.
Instructions:
- Combine: Pour the plant-based milk into a jar or measuring cup. Add the vinegar or lemon juice and stir gently to combine.
- Rest: Let the mixture sit at room temperature for 5–10 minutes without stirring. You’ll notice it starts to curdle and thicken slightly — this is exactly what you want. The acid reacts with the milk proteins to mimic the tanginess and slight thickness of dairy buttermilk.
- Use immediately: Use right away in any recipe that calls for buttermilk. It works exactly the same way — it activates baking soda, tenderizes baked goods, and adds a subtle tang.
Best milk to use: Soy milk gives the most authentic curdling and the closest texture to dairy buttermilk. Oat milk is a close second and great for baking. Almond milk works but curdles less visibly — still works perfectly in recipes.
Vinegar vs lemon juice: Both work identically. Apple cider vinegar adds a subtle fruity note; white vinegar is more neutral; lemon juice adds a bright citrus flavor that pairs well with sweet baked goods.
Scaling: This ratio works at any scale. For ½ cup buttermilk, use ½ cup milk + 1½ tsp vinegar. For 2 cups, use 2 cups milk + 2 tbsp vinegar.
How to use: Works perfectly in pancakes, waffles, muffins, cakes, quick breads, fried chicken batter, and any recipe calling for buttermilk. The acidity activates baking soda for extra rise and tender crumb.
Storage: Best used immediately. Can be refrigerated up to 24 hours — stir before using.
A few ingredients do most of the work in this recipe. The apple cider vinegar or white vinegar adds tang that cuts through richness and balances the flavors.
Buttermilk (Vegan)
Ingredients:
- 240 ml (1 cup) unsweetened plant-based milk
- 15 ml (1 tbsp) apple cider vinegar or white vinegar
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The apple cider vinegar or white vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Let the mixture sit undisturbed for the full 5-10 minutes without stirring — this is what gives the acid time to react with the milk proteins and thicken it into a true buttermilk substitute.
Instructions:
- Combine: Pour the plant-based milk into a jar or measuring cup. Add the vinegar or lemon juice and stir gently to combine.
- Rest: Let the mixture sit at room temperature for 5–10 minutes without stirring. You’ll notice it starts to curdle and thicken slightly — this is exactly what you want. The acid reacts with the milk proteins to mimic the tanginess and slight thickness of dairy buttermilk.
- Use immediately: Use right away in any recipe that calls for buttermilk. It works exactly the same way — it activates baking soda, tenderizes baked goods, and adds a subtle tang.
