Step-by-step instructions for making your own vegan buttermilk. The perfect traditional buttermilk substitute for recipes like vegan pancakes, quick breads, and more!
If you haven’t made your own homemade vegan buttermilk, now’s the time! It’s one of my favorite recipes and a must-have in any vegan kitchen that plans on pursuing the art of baked goods.
“Shane, do I really need a dairy-free buttermilk substitute? I’ll use my favorite plant-based milk.”
The answer is “yes,” and you’ll be very disappointed if you do.
Just make it, you’ll be glad you did.
One, it’s a simple recipe:Â 2 ingredients and 2 minutes. Second, it really is essential for vegan baking and vegan cooking.
You need a good vegan substitute for buttermilk handy if you want to make sweet things. Vegan buttermilk pancakes, beautiful Belgian waffles, or recipes like this vegan carrot cake are just a sample.
But it doesn’t stop there. It’s great for making savory recipes like salad dressings,  vegan buttermilk biscuits, and the best vegan cornbread.
Table of Contents
Ingredients you’ll need to make vegan buttermilk
As you can see, it’s a very short ingredient list; two simple ingredients are all you need to make your own dairy-free buttermilk.
- Acidic ingredients: I used apple cider vinegar, but lemon juice or white vinegar are great options.
- Plant-based milk:Â unsweetened soy milk or cashew milk will yield the best results. You can use unsweetened almond milk, but it’s not quite as thick as soy milk.Â
Check the recipe card below for exact amounts, notes, and more delicious vegan recipe suggestions.
How to make easy vegan buttermilk
Making your own vegan buttermilk substitute could not be easier. It’s just as good as the real thing and works for all kinds of recipes, like vegan cakes, muffins, and more!
- Pour the milk and apple cider vinegar into a small bowl and whisk until you see tiny bubbles.
- Let the vegan buttermilk rest at room temperature for roughly 3-5 minutes. This will allow it to thicken and curdle.
- Use immediately or pour it into a mason jar, secure the lid, and place in the fridge until you’re ready to use.
Use this non-dairy buttermilk anywhere a recipe calls for regular buttermilk. It’s as good as the real thing. And, works in all kinds of recipes, such as vegan cakes, muffins, and more!
How long will it last?
Leftover buttermilk can be stored in a glass jar or airtight container in the fridge for 3-4 days.
Can I freeze vegan buttermilk for later use?
The best option is to pour it into ice cube trays and allow it to freeze.
When you’re ready to bake or cook, transfer the vegan buttermilk cubes into a measuring cup and let them thaw in the fridge.
Frozen vegan buttermilk can be kept for up to 3 months. You can also pour pre-determined amounts into a freezer bag for storage as well.Â
Pro tips for making the best vegan buttermilk
- Be sure to use only unsweetened, non-dairy milk.
- Let your non-dairy milk sit until it’s room temperature for best results.
- Use 1 cup of this vegan buttermilk recipe to replace 1 cup of buttermilk.
- Apple cider vinegar, white vinegar, and lemon juice are all excellent acidic options. Red wine vinegar is also an option but works best for savory recipes.
- Oat milk, coconut milk, and rice milk tend not to curdle very well, if at all.
More non-dairy substitutes
Try these non-dairy recipes. You don’t need cow’s milk to make creamy, cheesy recipes.
If you make this dairy-free buttermilk recipe, let me know. Please leave a comment below with a star rating. And share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
PrintHow To Make Vegan Buttermilk
Step-by-step instructions for making your own vegan buttermilk. The perfect traditional buttermilk substitute for recipes like vegan pancakes, quick breads, and more!
- Prep Time: 2 mins.
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Category: How To
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup of unsweetened soy milk
- 1 Tbsp apple cider vinegar (sub white vinegar or lemon juice)
Instructions
- Pour the milk and apple cider vinegar into a small bowl and whisk until you see tiny bubbles.
- Let the vegan buttermilk rest at room temperature for roughly 3-5 minutes. This will allow it to thicken and curdle.Â
- Use immediately or pour it into a mason jar, secure the lid, and place in the fridge until you’re ready to use.
Notes
- This vegan buttermilk recipe ratio is 1:1 (1 cup milk to 1 tablespoon acid). So, if you only need a ½ cup for your recipe, it should be ½ cup milk + ½ tablespoon vinegar or lemon juice.
- Store any leftovers in a jar with a lid or airtight container in the fridge for 3-4 days. It can also be frozen for up to 3 months.
- Be sure to use only unsweetened, non-dairy milk. Soy milk works best for this recipe.
- Apple cider vinegar, white vinegar, and lemon juice all work well for this recipe.
Nutrition
- Serving Size: 1 cup
- Calories: 42
- Sugar: 0 g
- Sodium: 186.3 mg
- Fat: 2.9 g
- Carbohydrates: 1.5 g
- Fiber: 0 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Ant
please clarify the ratios using almond milk .. if recipe calls for 1 cup buttermilk.. the sub is 1 cup of almond milk + 1 Tbsp of cider vinegar? so mixture will be 1 tbsp more.. or should it be one cup total?
Shane Martin
Technically, the entire is 1 cup of almond milk + 1 Tbsp of apple cider vinegar. But, once it curdles it’s almost back to one cup. The ratio will work wherever 1 cup of buttermilk is called for.
Sarah
Would cashew milk work for this?
Shane Martin
Yes, it sure will.
Denise
Thank you for this recipe! I wanted to make Vegas chicken tenders using potatoes, but needed buttermilk milk, and as a newly minted vegan, didn’t know what to use. Luckily your recipe came right up when I searched, and I had unsweetened almond milk and apple cider vinegar on hand (I make a hair conditioner out of the ingredients lol). You’re a lifesaver!
Shane Martin
Denise, that’s so awesome and I’m pumped you’re here!!! Please don’t hesitate to reach out with a question or comment.
Blessings,
shane
Mavis
Thanks for the awesome recipe, works great and now I don’t need to buy buttermilk. 🙂
Luna
Can I use coconut milk unsweetened…I am allergic to oat and soya
Labkachar
Can you replace almond milk with water since almond milk is basically just slightly fatty water?
Shane Martin
Unfortunately, no. It’s the fat in the almond milk that causes it to curdle like buttermilk.
Paula Mae Bain
Hey Shane, I’m Paula from the Bahamas! Your vegan buttermilk recipe was very inspiring. I’m difinitely gonna give it a try! Thanks.
Marlene Gee
I use unsweetened cashew milk. Would it work just as well with that?
Shane Martin
Sure thing.
Tom
First time I only had cashew and it worked great.
LA McCray
Thanks for the recipe… What happens if you use a sweetened milk alternative? TIA
Shane Martin
It would probably taste like sweetened buttermilk:) I just don’t prefer it. But, you may like it.
Tom
Seems like this could work for cornbread which might call for some sugar?
Shane Martin
I believe so:)
Hilary
Thank you much Shane!
Shane Martin
My pleasure:)
Frances Morey
Thank you for sharing all the information and recipe for making Vegan Buttermilk out of Almond or Soy milk. I know the technique was exhaustively tested in your test kitchen. I appreciate your exacting directions.
Shane Martin
Make Vegan Buttermilk in 2 minutes. It’s so easy and requires only 2 ingredients. Perfect for pancakes, biscuits, cookies, and all kinds of recipes.