Buy Now → How 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
Units
Scale
- 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.
- 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 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.
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/