Buy Now → How To Make Homemade Vegan Buttermilk (2 Ingredients)
Need a quick vegan buttermilk substitute for your favorite recipes? This easy dairy-free buttermilk uses simple ingredients like oat milk and lemon juice, ready in 5 minutes!
- Prep Time: 2 mins.
- Total Time: 2 minutes
- Yield: 1 cup 1x
- Category: How To
- Method: Raw
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
- 1 cup of unsweetened soy milk (or desire plant milk)
- 1 Tbsp white vinegar or lemon juice (can sub apple cider vinegar)
Instructions
Pour your milk. Grab 1 cup of your favorite unsweetened, room temperature plant milk and pour it into a mason jar or mixing bowl.
Add the acid. Stir in 1 tablespoon of lemon juice or white vinegar. (Apple cider vinegar works too.)
Wait. Let it sit for 5-10 minutes. You’ll notice it curdling slightly or thickening a bit. That’s the magic (aka chemistry).
Use immediately. Your vegan buttermilk is ready for your next stack of pancakes, fluffy vegan biscuits, or any recipe that calls for the real thing.
Notes
- I like unsweetened soy milk for the best texture in baking.
- Let it sit at least 5 minutes to curdle; that’s where the magic happens.
- Store extras in a mason jar in the fridge for up to 3-4 days.
- Freeze in an ice cube tray for quick tablespoon portions later on.
- Room-temperature milk curdles better than cold, so let it warm up a bit first.
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
Find it online: https://shaneandsimple.com/vegan-buttermilk/