Learn how to 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.
What is it about buttermilk? It’s stinky, sour, and the smell makes me nauseous. Yet, it’s the magical element for making certain recipes absolutely blissful. Can you say pancakes, biscuits, and anything else you consider mouthwatering?
But, wait! Buttermilk is not vegan. *sigh*
Fear not, I bring you good tidings of great joy! You will never again have to miss out on your favorite holiday baked goods, breakfast meals, and desserts. Today, I have an incredibly simple non-dairy buttermilk substitute for you. It’s perfect, and essential, for healthy plant-based and vegan cooking. Are you ready?
Let me show you how to make vegan buttermilk!
Table of Contents
How To Make Vegan Buttermilk
Making your own vegan buttermilk substitute could not be easier. All you need to remember is that it’s 1 cup non-dairy milk to 1 tablespoon acid (lemon juice, apple cider vinegar, or white vinegar).
- Pour the milk and apple cider vinegar into a bowl or jar and whisk until everything is well combined. The milk should froth and form bubbles on top like the picture below.
- Let it rest at room temperature for 5-10 minutes. This will allow it to thicken and curdle so it will be ready for your recipe. That’s it!
Pro Tips
- Be sure and use only unsweetened non-dairy milk. Soy milk and almond milk are best for this recipe.
- Apple cider vinegar, white vinegar, and lemon juice all work well for this recipe. But, my preference has always been cider vinegar. But, that is merely preference.
- Oat milk does not work well for this recipe. It doesn’t curdle because for the low fat content.
How Long Will It Last?
Personally, I never make more than I need. But, you can store any leftovers in a glass jar for 3-4 days in the fridge.
Can I Freeze Vegan Buttermilk?
Yes! Simply make the amount that you want and store it in the freezer up to 3 months in a freezer-safe airtight container. But, as I said earlier, I prefer to make the exact amount I will be using.
When you’re ready to use it simply place the vegan buttermilk in the fridge and let it sit overnight to thaw. And, you should only use it for cooking or baking if it’s been frozen.
Be sure and put this vegan buttermilk to good use. It will do wonders for you vegan pancakes and other recipes you love. It’s…
- Healthy
- Simple and fast
- Versatile
- Easy to make
Recipes Using Vegan Buttermilk
If you make this recipe let me know. Be sure and 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!
Print
How To Make Vegan Buttermilk
- Prep Time: 2 mins.
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Category: How To
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Description
Learn how to 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.
Ingredients
- 1 cup of unsweetened almond milk or soy milk
- 1 Tbsp apple cider vinegar (you can also use white vinegar or lemon juice)
Instructions
- Combine almond milk and vinegar, and whisk together.
- Let sit for 5-10 minutes to thicken and curdle.
- Use as a buttermilk substitute in recipes.
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 would be ½ cup milk + ½ tablespoon vinegar or lemon juice.
Store any leftover in a jar with a lid or airtight container in the fridge for 4-5 days. It can also be frozen for up to 3 months.
Be sure and use only unsweetened non-dairy milk. Soy milk and almond milk are best for this recipe.
Apple cider vinegar, white vinegar, and lemon juice all work well for this recipe. But, my preference has always been cider vinegar. But, that is merely preference.
Oat milk, for some reason, does not work for this recipe. It doesn’t curdle well because of the low fat content.
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
Keywords: vegan buttermilk, how to make vegan buttermilk
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!
★★★★★
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
Can you replace almond milk with water since almond milk is basically just slightly fatty water?
Unfortunately, no. It’s the fat in the almond milk that causes it to curdle like buttermilk.
Hey Shane, I’m Paula from the Bahamas! Your vegan buttermilk recipe was very inspiring. I’m difinitely gonna give it a try! Thanks.
I use unsweetened cashew milk. Would it work just as well with that?
Sure thing.
First time I only had cashew and it worked great.
Thanks for the recipe… What happens if you use a sweetened milk alternative? TIA
It would probably taste like sweetened buttermilk:) I just don’t prefer it. But, you may like it.
Seems like this could work for cornbread which might call for some sugar?
I believe so:)
Thank you much Shane!
★★★★★
My pleasure:)
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.
★★★★★
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.
★★★★★