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A spoonful of freshly made vegan buttermilk held above a glass jar, showing its creamy texture with lemons and a striped kitchen towel in the background.
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Vegan Buttermilk

Vegan buttermilk is one of the easiest kitchen staples to make from scratch. 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.
Prep Time5 minutes
Total Time5 minutes
Course: Baking
Cuisine: American
Keyword: dairy-free buttermilk, vegan buttermilk
Servings: 4 servings (1 cup + 1 tbsp)
Author: Julia Elizabeth

Ingredients

  • 1 cup soy milk
  • 1 tbsp lemon juice sub apple cider vinegar (ACV) or white vinegar
US Customary - Metric

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

Serving: 1serving (1/4 cup) | Calories: 27kcal | Carbohydrates: 2g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 30mg | Potassium: 87mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 0.3mg