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!
- 1 cup (240 mL) soy milk or oat milk or almond milk*
- 1 tbsp apple cider vinegar*
- 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.
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.
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