My easy & quick vegan buttermilk for baking
This quick and easy vegan buttermilk is just two ingredients and ready in less than 5 minutes! Perfect as a vegan buttermilk substitute for non-dairy baking, vegan cakes, vegan buttermilk biscuits, vegan pancakes, and more!
Unfortunately, buttermilk is not vegan. It’s made from fermented milk, which contains dairy and is not vegan. And they don’t sell a vegan version in stores either- so we have to make our own.
Luckily for us, it’s super quick and easy!
Buttermilk is typically used to help give baked goods their flavor, texture, and rise. The acidity reacts with leavening agents, like baking soda, creating gas that helps the cakes to rise and stabilize.
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How long does homemade vegan buttermilk last?
Homemade vegan buttermilk will last 2 to 3 days when sealed in a container or a mason jar in the fridge. But I highly recommend using it immediately for your recipes!
Different acids for your vegan buttermilk recipe:
This vegan buttermilk recipe calls for apple cider vinegar; however you can use a few different other options if that’s unavailable.
At an equal ratio to the ACV, you can use:
- lemon juice
- white vinegar
- white wine vinegar
Can you freeze vegan buttermilk?
Yes, you can absolutely freeze vegan buttermilk! Like regular buttermilk, freezing vegan buttermilk will still preserve the curdles and the acid. Simply pour the vegan buttermilk into ice cube trays and freeze. Then once frozen, place the buttermilk cubes into an airtight container or bag to be store for up to 3 months.
Overview: How To Make Vegan Buttermilk
Much like making homemade buttermilk with dairy milk, vegan buttermilk is just as easy! Here’s how to make this quick vegan buttermilk:
- Whisk together the dairy free milk of choice and vinegar.
- Set aside to curdle.
- Use the homemade vegan buttermilk substitute in your vegan bakingrecipe!
Do I need to use soy milk or almond milk?
So truthfully, soy milk and almond milk are the best dairy free milks to curdle. This is because the proteins found in each of these milks reacts with the acid found in apple cider vinegar or lemon juice.
You will also find that oat milk will curdle, but not as much. These three non-dairy milks (almond, soy, and oat) are the best options.
Coconut milk will not curdle, as there is no protein in coconut milk. However, just because coconut milk won’t curdle doesn’t mean you can’t use it for vegan cakes and vegan cupcakes!
The vinegar will still react with the baking soda and create the reaction we’re going for.
Vegan recipes to use vegan buttermilk in:
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My easy & quick vegan buttermilk for baking
- Prep Time: 3
- Total Time: 3 minutes
- Yield: 1 1x
- Category: Baking
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Description
This quick and easy vegan buttermilk is just two ingredients and ready in less than 5 minutes! Perfect as a vegan buttermilk substitute for non-dairy baking, vegan cakes, vegan buttermilk biscuits, vegan pancakes, and more!
Ingredients
- 1 cup (240 mL) soy milk or oat milk or almond milk*
- 1 tbsp apple cider vinegar*
Instructions
- In a bowl or jar, whisk together the soy milk and apple cider vinegar. Set aside to curdle for 5 minutes.
- Use in your recipe or store in the fridge for 2 to 3 days covered. This recipes yields 1 cup of buttermilk. Please adjust the recipe to make as much as you need for your recipe.
Notes
Dairy free milk: Vinegar will curdle with soy milk, almond milk, and sometimes oat milk because of the protein. It will not curdle with coconut milk, as it’s mostly fat. However, you can still use coconut milk with similar results in a recipe.
Vinegar: You can substitute in lemon juice, white wine vinegar, or white vinegar for the apple cider vinegar.
If using lemon juice do you use the same amount of the lemon juice as the vinegar in this recipe. Will using lemon juice make it have a different taste.
Yes exactly 🙂 Use the same amount, and because there’s probably baking soda in your recipe that you’re using this in, you won’t taste the lemon!
Can I use vanilla flavored soy milk or should I use plain soy milk in this recipe. Will the vanilla soy milk curdle like like the plain soy milk. Will using vanilla soy milk give it a more vanilla taste in this recipe.
You can use either vanilla or plain! Vanilla will definitely add to the overall flavor of the cake, as long as it’s unsweetened!
I use this buttermilk recipe all the time for my baking. My new favorite milk for vegan buttermilk is using soymilk (Silk brand) – it turns out so thick and creamy, almost like a whipping cream consistency. Before that, I used the almond milk from Trader Joe’s – I’ve learned that brand curdles, but the Good & Gather brand from Target does not. So interesting!
This is so simple. There is no need to hunt for any hard to find ingredients. I use this now for all my recipes that call for buttermilk.
The ratio is so simple for any amount of plant based buttermilk. 1 cup of plant based Milk to 1 Tbsp of Vinegar or Lemon Juice. I usually put the vinegar in my measuring cup first, then pour the “milk” to the amount needed for my recipe. Works every time. Thanks!
Hi there! i have an aunt who is deathly allergic to dairy and anything about it so im always trying to make meals that need dairy and make them dairy free, i wanna try making chicken fried steaks. When making the vegan butter milk do i use it in its entirety curds and all or do i separate it?? im new to making dairy free stuff lol
Hi Rebecca! You’ll use it in its entirety 🙂 Don’t separate the curds! Enjoy!!
I saw this pic on this site and googled it…it looked better than anything I could imagine…I cant wait to make it….I havent read the recipe yet but I hope it is not gluten free. I love my gluten and enjoy the added protein it gives me. Most people have no idea what gluten is…but I need something sweet…no junk food in my house and I do crave something sweet once in a while. I have been vegetarian for 35 year…not vegan because I do eat eggs from my own chicken ladies and ducklets but never from the store. Eating processed foods does not fit in my lifestyle.