HOMEMADE VEGAN BUTTERMILK – The Perfect Dairy-Free Substitute!
Making your own vegan buttermilk is beyond simple! It takes just two ingredients and two minutes to whip up a light, tangy, dairy-free substitute that works perfectly in baking. Use it 1:1 in pancakes, muffins, cakes, breads—even savory recipes like vegan ranch dressing!
Ingredients
- 1 cup unsweetened soy milk (240 ml unsweetened soy milk or almond or oat milk)
- 1 tbsp lemon juice (15 ml lemon juice, apple cider vinegar, or distilled white vinegar)
Instructions
- Pour soy milk up to the 1-cup (240 ml) line.
- Add the lemon juice or vinegar.
- Mix and let it sit for 5–10 minutes to curdle and thicken slightly.
- Stir before using.
- Use immediately in your favorite recipe.
Notes
• Refrigerate for up to 1 week in an airtight jar. Shake before using.
• Freeze in ice cube trays for easy portioning. Makes: 1 cup (240 ml)
• Best Milk: Soy milk curdles the most and gives the creamiest texture. Almond and oat milk also work, but result in a thinner consistency.
• Don’t Skip the Acid: The acidity helps baked goods rise and stay moist.
• Use Unsweetened Milk: Especially for savory recipes.
• Substitution Tip: Use vegan buttermilk as a 1:1 replacement for dairy buttermilk in any recipe—it reacts perfectly with baking soda or baking powder for light, fluffy results.