Vegan Buttermilk
Published
Vegan buttermilk is one of the easiest kitchen staples to make from scratch. Whenever I’m baking and realize I’m out of buttermilk, I just make my own. It only takes two simple ingredients and a few minutes to set. In no time, you’ll have a tangy, plant-based substitute that works perfectly in pancakes, biscuits, cakes, or any recipe that calls for traditional buttermilk.
This recipe is for anyone who bakes vegan, from muffins to biscuits to pancakes, and wants that classic buttermilk tang without dairy. Buttermilk is used in baking to keep the batter moist once baked and to add a subtle tang that balances sweetness and richness. I like using soy milk because it curdles beautifully and gives the best texture and rise in baked goods. But don’t worry, you can easily swap it with oat, almond, or cashew milk. Try it out and let me know in the comments what you baked.
Gluten-Free Baking Tips
- Use room-temperature soy milk. I’ve found that cold milk can really slow down the curdling process, so I like to let my soy milk sit out for a few minutes before adding the acid. It helps everything react more quickly and gives that perfect tangy texture.
- If your milk swap looks a bit weak. The curdling is dependent on the protein content of the milk. That’s why soy milk makes the best buttermilk, because it’s so high in protein. That being said, you can still make buttermilk with the same acid-to-milk ratio with other milks; it just may not curdle as nicely. However, even if it doesn’t curdle as well, it will still work well for baked goods, since the acid will react with the leavening agent to create that buttermilk effect and flavor.
- Go easy on the stirring. Once you add the acid, just give it a gentle stir to combine. Over-mixing can actually stop it from separating properly, and you want those tiny curdles for the best buttermilk texture.
- Choose your acid wisely. Lemon juice is my go-to for a mild flavor, but apple cider vinegar works great too. Just keep in mind that stronger acids like white vinegar can make the flavor a little sharper than you might want in sweet recipes.
Vegan Buttermilk
Ingredients
- 1 cup soy milk
- 1 tbsp lemon juice, sub apple cider vinegar (ACV) or white vinegar
Instructions
- To a small container, add your soy milk and lemon juice and mix until combined.
- Allow the milk to sit for 3-5 minutes to let it curdle before using.
Notes
- If it doesn’t curdle right away: Don’t worry! Just give it another minute or two. Some brands of milk take a little longer to react. If it still looks thin, check the label to make sure your milk has enough protein—it makes all the difference.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegan Buttermilk Step by Step
Gather all the ingredients together.
Combine the ingredients: Pour 1 cup of soy milk into a small container, then add 1 tbsp of fresh lemon juice and stir gently to combine.
Rest the buttermilk: Let the mixture sit at room temperature for 3 to 5 minutes, until it begins to curdle and thicken slightly.
Curdle and use: Once it has curdled, give it another quick stir, and it’s ready to use in your recipe.
Serving Suggestions
I use this vegan buttermilk in just about everything, from fluffy buckwheat pancakes on Sunday mornings to tender gluten-free biscuits and quick breads during the week. I even use it to soften the batter for gluten-free onion rings. It adds a subtle tang that makes baked goods taste richer and more balanced. You can also whisk it into salad dressings and creamy sauces.
Storage Instructions
I like to store my vegan buttermilk in a glass jar or an airtight container in the refrigerator for up to 3 days. Give it a quick stir before using, since it can separate slightly as it sits. I usually make just enough for what I need since it’s a quick recipe, but if you have leftovers, keep them chilled.
