How To Make Vegan Buttermilk

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Step-by-step instructions for making your own vegan buttermilk. The perfect traditional buttermilk substitute for recipes like vegan pancakes, quick breads, and more!


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  1. Pour the milk and apple cider vinegar into a small bowl and whisk until you see tiny bubbles.
  2. Let the vegan buttermilk rest at room temperature for roughly 3-5 minutes. This will allow it to thicken and curdle. 
  3. Use immediately or pour it into a mason jar, secure the lid, and place in the fridge until you’re ready to use.



  • This vegan buttermilk recipe ratio is 1:1 (1 cup milk to 1 Tbsp acid). So, if you only need a 1/2 cup for your recipe, it should be 1/2 cup milk + 1/2 Tbsp 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.