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    Home » Recipes » Plant-Based Cooking Basics

    How to Make Vegan Buttermilk

    Published: Jun 20, 2022 by Cassidy Reeser · This post may contain affiliate links.

    53 shares
    jump to recipe

    Whether you want a dairy-free alternative to buttermilk or you don't have buttermilk on hand and need a quick replacement, this vegan buttermilk trick is for you!

    Spoon in a glass jar filled with buttermilk.

    I say trick instead of recipe because this is a 2-ingredient method that works with soy milk, oat milk, and pea milk.

    Vegan buttermilk works in place of traditional buttermilk in baked goods like pancakes, waffles, and biscuits. Unlike traditional buttermilk, it's not great on its own with cornbread (yes, this is a thing!).

    Table of Contents hide
    1 What is vegan buttermilk?
    2 Ingredients
    3 How to make buttermilk
    4 How to use
    5 Storage
    6 More plant-based basics
    7 Vegan Buttermilk

    What is vegan buttermilk?

    Before we talk about dairy-free buttermilk, we need to talk about traditional buttermilk. Buttermilk is, in short, fermented milk. Traditionally it was made from the liquid left after making butter, which is then fermented overnight.

    Buttermilk is rich, thick, tangy, and creamy. It is made up of water, milk proteins, milk sugars, and a small amount of fat. So how do we imitate that without milk? It's surprisingly easy.

    Vegan buttermilk is made using non-dairy milk and an acid like vinegar or lemon juice. The acid coagulates the milk, resulting in a thick and tangy texture similar to buttermilk.

    Ingredients

    Glass of milk and lemon juice on a gray background.

    This recipe is versatile and works with a variety of non-dairy milk and acids.

    Milk

    This method works best with higher-protein plant milk. That's because the curdled proteins are what contribute to the thick buttermilk consistency.

    I recommend using unsweetened, unflavored milk for the most neutral flavor, but flavored milk does work.

    • Soy milk: My go-to option which results in the thickest buttermilk.
    • Oat milk: This will take a little longer to curdle than soy milk.
    • Pea protein milk: Another good option because it is high in protein, however, the flavor is less neutral than soy or oat milk.

    Not recommended: rice milk, coconut milk, almond milk. Almond milk may curdle but results are inconsistent due to the low protein content.

    Acid

    This curdles the proteins in the plant milk. Different acids also provide different flavors.

    • Lemon juice: This makes a bright, lemony flavor that is great in muffins and baked goods. However, I find that lemon juice curdles milk less consistently than vinegar.
    • Apple cider vinegar: This adds a slightly fruity flavor.
    • White vinegar: This makes the tangiest but most neutral flavor.

    Technically other vinegars like rice vinegar, red wine vinegar, and even balsamic vinegar work. I don't recommend using them because they have a strong flavor that could alter the overall flavor of recipes.

    How to make buttermilk

    Glass of buttermilk in front of a gray background.

    To make vegan buttermilk:

    1. Measure out one cup of unsweetened, unflavored soy or oat milk.
    2. Scoop out one tablespoon of milk. This is optional, but it makes it so that the recipe yields 1 cup of buttermilk.
    3. Add 1 tablespoon lemon juice or vinegar. Stir to combine.
    4. Let sit for 10 minutes. The mixture will thicken significantly and appear lumpy when ready to use.

    How to use

    Use dairy-free buttermilk in place of traditional buttermilk at a 1:1 ratio.

    Vegan buttermilk adds a tangy flavor, helps with leavening, and yields more tender baked goods.

    It can be used in waffles, pancakes, muffins, cakes, and biscuits.

    It also works in place of milk in savory recipes that use batters like cauliflower wings and chicken-fried tofu.

    Storage

    Keep leftover buttermilk in the fridge for 3-4 days. Note that it may continue to thicken slightly in the fridge.

    Vegan buttermilk does freeze well. Liquids expand as they freeze, so make sure not to overfill the jar that it is frozen in. When ready to use, transfer to the fridge to defrost overnight. I don't recommend defrosting it by heating it up in the microwave.

    Spoon lifting buttermilk out of a glass jar.

    More plant-based basics

    If you're new to eating plant-based, don't forget to check out more plant-based staples.

    • How to Make Cashew Cream
    • Vegan Tofu Ricotta (Plain or Herb)
    • Vegan Garlic Alfredo Sauce
    • What is Nutritional Yeast + How to Use It

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Spoon in a glass jar filled with buttermilk.
    Print Recipe
    5 from 1 vote

    Vegan Buttermilk

    All you need is 2 ingredients to make a dairy-free buttermilk replacement that works in cakes, muffins, and biscuits.
    Prep Time1 min
    Resting Time10 mins
    Total Time11 mins
    Servings: 1 cup
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 1 cup unsweetened unflavored soy milk see note #1
    • 1 tablespoon apple cider vinegar see note #2

    Instructions

    • Pour 1 cup of unsweetened, unflavored soy milk into a bowl or jar. Remove one tablespoon of the milk.
    • Add 1 tablespoon cider vinegar. Whisk to combine.
    • Let the mixture rest, uncovered, for 10 minutes. It is ready when thickened and lumpy.
    • Keep leftover buttermilk refrigerated for 3-4 days or freeze for up to 3 months.

    Notes

    1. Milk: Soy milk works best due to its high protein content. Oat milk and pea protein milk also work. I don't recommend almond, rice, or coconut milk.
    2. Vinegar: This recipe works with an equal amount of plain vinegar or lemon juice.

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    Calories: 109kcalCarbohydrates: 8gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 119mgPotassium: 344mgFiber: 1gSugar: 6gVitamin A: 927IUVitamin C: 17mgCalcium: 331mgIron: 1mg

    More Plant-Based Cooking Basics

    • Simple Lemon Vinaigrette with Shallot
    • Air Fryer Roasted Potatoes
    • Roasted Sweet Potatoes
    • Easy Baked Tempeh
    53 shares

    Reader Interactions

    Comments

    1. Mary Jo

      January 04, 2023 at 3:49 pm

      Or intead of pouring a cup of oat milk and then removing a tablespoon of the milk and then adding vinegar, put the tablespoon of vinegar in first, and then add the milk to fill up the cup.

      Reply
    2. anne

      November 17, 2022 at 5:58 pm

      I used oat milk and apple cider vinegar. its been sitting for over 20 minutes and doesn't look any different than when I first poured it from the carton.

      Reply
      • Cassidy Reeser

        November 18, 2022 at 9:17 am

        Hmm it should thicken up at least a little bit, can I ask what brand oat milk you used?

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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