Description
This simple recipe shows you how to make vegan buttermilk using plant-based milk and an acid like apple cider vinegar. Perfect for baking and cooking, this DIY vegan buttermilk is quick to prepare, dairy-free, and adds a tangy richness to your favorite recipes.
Ingredients
Scale
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
- Combine Ingredients: Add the soy milk and apple cider vinegar to a mixing bowl or measuring jug. Stir gently to combine the ingredients well.
- Let it Curdle: Allow the mixture to sit at room temperature for 5 minutes. For almond milk or oat milk, it may take up to 10 minutes for the milk to curdle and separate, indicating the buttermilk is ready.
- Use the Buttermilk: Stir the curdled mixture again and use immediately in your recipe as a vegan substitute for traditional buttermilk.
Notes
- Use room temperature plant-based milk for best curdling results.
- Different plant milks may curdle at different speeds, with almond and oat milks generally taking longer than soy milk.
- The acidity from vinegar or lemon juice is essential to mimic the tang and thickening effect of buttermilk.
- Use immediately for best baking or cooking results.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Baking Ingredient
- Method: No-Cook
- Cuisine: Vegan
Keywords: vegan buttermilk, dairy-free buttermilk, plant milk buttermilk substitute, vegan baking, homemade buttermilk
