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–+ servings
Spoon in a glass jar filled with buttermilk.
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4.25 from 4 votes

Vegan Buttermilk

All you need is 2 ingredients to make a dairy-free buttermilk replacement that works in cakes, muffins, and biscuits.
Prep Time1 minute
Resting Time10 minutes
Total Time11 minutes
Course: Dips, Sauces and Spreads
Cuisine: American
Diet: Vegan
Servings: 1 cup
Calories: 109kcal
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.

Nutrition

Calories: 109kcal | Carbohydrates: 8g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 17mg | Calcium: 331mg | Iron: 1mg