Wondering how to make vegan buttermilk? It’s so easy! All you need is two ingredients and ten minutes of your time. This vegan buttermilk recipe is a perfect substitute for traditional buttermilk. Use with non-dairy baking, vegan cakes, vegan pancakes, biscuits, quick bread, and more.
Who doesn’t love fluffy pancakes and freshly baked bread? Buttermilk is a baker’s dream and an essential ingredient that offers these much-loved qualities. This ingredient plays a vital role when making gluten-free recipes while allowing your baked goods to get that tender and fluffy texture.
Regular buttermilk is fermented dairy milk. It is used as a leavening agent and is especially important when baking to achieve a nice rise on your cakes. However, regular buttermilk is not vegan. Since it is used in various recipes, having a dairy-free buttermilk substitute is essential to make your vegan lifestyle easier.
Vegan buttermilk substitute uses the same premise by adding acidity to non-dairy milk to form quick curdling. This recipe can be prepared with only two ingredients and takes about 10-12 minutes! It’s the perfect buttermilk substitute that can be used to make the best pancakes, vegan biscuits, and other baked goods.
I used plant-based buttermilk to make a vegan strawberry cake, which helped the cake have a fluffy texture and balanced the flavors.
Want to learn about vegan substitutes for buttermilk? Let’s dig in!
Why You'll Love this Recipe
- Easy to make!
- 12 minutes to prepare
- You only need two ingredients
What Is Vegan Buttermilk?
Vegan buttermilk is any milky acidic mix prepared from plant milk (soy, oats, coconut, etc.) and can substitute dairy buttermilk for baking or cooking. It is a dairy-free buttermilk substitute that is quick and easy to make.
A common aspect between vegan buttermilk substitutes and buttermilk is its acidity. This element acts as a leavening agent in reaction to baking soda and gives foods a fluffy but rich texture.
Ingredients & Substitutions
You ONLY need two ingredients to make an excellent vegan buttermilk substitute! Dairy-free milk and acid are the main ingredients, which can be substituted with what you have on hand. Consider the following elements and variations for outstanding results:
- Non-dairy milk - While preparing a vegan substitute for buttermilk, there are two good options in non-dairy, plant-based milk: unsweetened soy milk and unsweetened almond milk. These two alternatives are rich in proteins, supporting the curdling procedure. Unsweetened soy milk is the best choice when making dairy-free buttermilk because it is naturally thick and has a creamy texture. Soy milk also creates more curdling, resulting in a higher rise. If you do not have soy milk on hand, you can use oat milk or cashew milk. Rice and coconut milk do not work well due to the water content.
- Acid- To ensure a perfect curdle, I recommend apple cider vinegar; it gives your buttermilk a unique tangy flavor. Lemon is also another good choice. Avoid sherry, balsamic vinegar, and white and red wine; these substitutions will over-cuddle your plant-based milk.
If you do not have ingredients, you can also use vegan sour cream or yogurt and mix it with lemon in a pinch.
The ratio of this recipe is 1 cup of non-dairy milk to one tablespoon of acid, preferably one tablespoon of apple cider vinegar or one tablespoon of fresh lemon juice.
Step One: Take one cup of your preferred plant-based milk. Check out the different measurements required for different types of milk.
Step Two: Add acid. I recommend apple cider vinegar. My next suggestion is lemon. You can also add white wine vinegar or coconut vinegar.
Step Three: Almost immediately will notice a change in the milk. The proteins in the milk will separate. Allow the mixture to set for ten minutes for best results. Before using a vegan buttermilk substitute, you must stir the mix.
Where to Use Vegan Buttermilk
1. Smoothies and Cold Soups
Given its tangy flavor, vegan buttermilk is a perfect way to offset the overly sweet flavors. In the case of soups, replace up to half of the stock with buttermilk. This ingredient can be added to several beverages, such as smoothies, to thicken them.
Dairy-free buttermilk helps give baked goods a quick rise. You will find buttermilk in the ingredients list for anything, including pancakes, bread, muffins, and vegan biscuits.
Plant-based buttermilk can also be used as a wash for pastries and breads. Brushing high protein veggie milk over the dough will bake it into a glossy deep golden crust. Moreover, acidity in vegan buttermilk breaks down gluten and creates a delicate crumb.
3. Dips and Salad Dressing
A vegan buttermilk substitute can be a dip that pairs perfectly with vegetables, crackers, and other dishes. It makes for a great appetizer or snack. Add a touch of buttermilk to your salad dressing to give the flavor an extra pop!
Dairy-free buttermilk substitute tenderizes the meat and adds tanginess to your dishes. Moreover, you can use buttermilk for mac and cheese and fried chicken. Vegan buttermilk acid can also soften veggies, like asparagus or mushroom stalks.
- For best curdling results, use soy milk with apple cider vinegar.
- Do not purchase flavored milk, such as vanilla, as it might interfere with your recipe.
- Never skip resting time. Allow the acid to react with the protein and sugar in the milk so it curdles perfectly.
Why Is My Buttermilk Not Curdling?
If the plant-based milk is not forming curdles, you could be experiencing a few things:
- Cold temperature – For best results, use room temperature milk. If the milk is too cold, it will not curdle.
- Insufficient proteins - If too little acid is added to the milk, the milk will not curdle.
Frequently Asked Questions
Regular buttermilk is not vegan. However, you can substitute it with a homemade vegan version at a 1:1 ratio.
Yes, but the results will not be as good. For the best results, you should stick to almond or soy milk.
Homemade vegan buttermilk can be kept in a mason jar or any other container in the fridge for approximately 3-4 days. However, the time it can stay fresh can vary based on the milk used. If the type of milk you use lasts long, then buttermilk will also last long. Be sure to stir or shake it well before adding it to your recipe.
Yes, you can freeze it in an airtight container for up to 3 months. You must ensure that the container is not overfilled because frozen liquids expand. I recommend freezing it in ice cube trays and storing the cubes in a separate container once they are frozen.
To thaw, transfer it to the fridge the night before. Remember that frozen buttermilk is better for baking or cooking. You should avoid drinking or using uncooked recipes because they will not be able to maintain the same quality.
Did you make this? Leave a comment below, let me know how it turned out, or tag me on Instagram.
How to Make and Use Vegan Buttermilk
- Measuring cup
- Mixing container
- 1 cup non-dairy milk, preferably soy at room temperature
- 1 tablespoon apple cider vinegar or fresh lemon juice
- Mix non-dairy milk and apple cider vinegar. Let stand for ten minutes.1 cup non-dairy milk, preferably soy at room temperature, 1 tablespoon apple cider vinegar or fresh lemon juice