Name: How to Make Vegan Buttermilk Recipe
Prep time: 5 min
Total time: PT-490278H54M10S
Cuisine: Vegan
Ingredients: 236 ml soy milk (room temperature) or almond milk or oat milk; 1 tablespoon apple cider vinegar (or white wine vinegar or lemon juice)

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Introduction

Making vegan buttermilk is quick and easy, perfect for dairy-free baking and cooking. This simple recipe uses plant-based milk combined with a natural acid to create the tangy flavor and texture you need.

Three clear glass bottles of plant-based buttermilk are placed side by side on a white marbled surface. From left to right, the first bottle has a pale yellow creamy almond vegan buttermilk with a smooth texture. The second bottle holds soy vegan buttermilk with a slightly thicker, curdled texture and off-white color, showing some separation layers. The last bottle contains oat vegan buttermilk, which is light tan and creamy with a smooth surface. Each bottle has three black labels with white typewriter text stacked vertically, clearly naming the contents. The background is softly blurred, focusing attention on the bottles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

236 ml soy milk (room temperature) or almond milk or oat milk
1 tablespoon apple cider vinegar (or white wine vinegar or lemon juice)

Instructions

Step 1: Add the soy milk and apple cider vinegar to a mixing bowl or measuring jug. Stir to combine the ingredients and allow it to sit at room temperature for 5 minutes.
Step 2: The buttermilk is ready to use once it is curdled and has separated. If using almond milk or oat milk, it may take up to 10 minutes for the milk to curdle.
Step 3: Stir the buttermilk again and use immediately.

Tips & Variations

Use soy milk for a thicker, creamier consistency similar to traditional buttermilk.
Try lemon juice or white wine vinegar as alternatives for apple cider vinegar.
Allow extra time for oat or almond milk to curdle fully before using.

Storage

Use the vegan buttermilk immediately for best results. It can be stored in the refrigerator for up to 24 hours but may separate further. Stir well before reheating or using in recipes.

How to Serve

Three small glass bottles filled with different types of vegan buttermilk are placed side by side on a white marbled texture. The bottle on the left contains almond vegan buttermilk, which is creamy white with a smooth texture. The middle bottle has soy vegan buttermilk, showing a foam layer on top and a slightly thicker, pale yellowish mix underneath. The bottle on the right is filled with oat vegan buttermilk, creamy beige in color and smooth in texture. Each bottle has a black label with white text denoting its type. A small amount of oat flakes is scattered around the bottom right of the bottles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other plant-based milks to make vegan buttermilk?

Yes, almond and oat milk work well, though they may take a bit longer to curdle. Avoid very thin milks like rice milk as they won’t thicken properly.

Why does the milk need to curdle?

The acid reacts with the milk to create a tangy flavor and thicker texture, mimicking traditional buttermilk’s characteristics essential for baking and cooking.