Learn how to make vegan buttermilk in just 2 minutes with only 2 simple ingredients. This easy dairy-free buttermilk substitute works as a 1:1 replacement in cakes, pancakes, biscuits, waffles, cornbread, and many baking recipes.
Homemade vegan buttermilk is one of the easiest dairy-free kitchen basics you can make. You only need unsweetened non-dairy milk and an acid, such as lemon juice, white vinegar, or apple cider vinegar. When the two are mixed together and left to rest for a few minutes, the milk becomes lightly tangy and slightly thickened, similar to traditional buttermilk.
This simple vegan buttermilk recipe is especially useful for baking. It adds acidity, helps create a tender crumb, and reacts well with baking soda in recipes that need lift. Use it in fluffy pancakes, soft biscuits, moist cakes, quick breads, waffles, muffins, cornbread, or even creamy homemade dressings. Because it can be used cup for cup in most recipes, it is a convenient vegan buttermilk substitute to keep in your recipe collection.
The best part is that there is no special equipment, cooking, or complicated preparation involved. Measure the lemon juice or vinegar, pour in the plant-based milk, stir, and let the mixture sit. In just a few minutes, you will have a reliable dairy-free buttermilk alternative ready for all kinds of sweet and savory recipes.
Ingredient Notes
- Lemon juice, white vinegar, or apple cider vinegar – Any of these acidic ingredients can be used to make vegan buttermilk. Lemon juice gives the mixture a fresh, bright flavor. White vinegar is more neutral, so it is a good choice when you do not want the flavor to stand out. Apple cider vinegar adds a mild fruity note. Choose the option that works best for the recipe you are making or the ingredient you already have available.
- Unsweetened soy milk – Soy milk is a great choice because it has a neutral flavor and usually thickens well when mixed with acid. Its protein content helps create a texture closer to traditional buttermilk. Other unsweetened non-dairy milks, such as almond milk, oat milk, or cashew milk, may also be used, although the final texture can be a little thinner depending on the brand and type of milk.
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Buttermilk
Step 1: Add the lemon juice, white vinegar, or apple cider vinegar to a measuring cup. This acidic ingredient is what helps the plant-based milk develop a tangy flavor and lightly curdled texture.
Step 2: Pour in enough unsweetened non-dairy milk to reach the 1-cup (240 ml) mark. Stir gently. You can use the mixture right away, but for the best texture and flavor, let it sit for 5 to 10 minutes before adding it to your recipe.
Frequently Asked Questions
Vegan buttermilk usually keeps well for 3 to 5 days when stored in an airtight container in the refrigerator. It may separate as it sits, so shake or stir it well before using it in a recipe.
Yes. Pour it into an ice cube tray or a freezer-safe container. Once frozen, transfer the cubes to a resealable bag or airtight container. Thaw in the refrigerator overnight or at room temperature for a few hours, then stir well before using. The texture may change slightly after freezing, but the flavor should remain suitable for baking.
Some plant-based milks curdle more noticeably than others. Soy milk and almond milk often work best, while lower-protein non-dairy milks may stay thinner. If your milk is very cold, let it sit briefly at room temperature before mixing it with lemon juice or vinegar. Even if it does not visibly curdle, the acidity can still help with leavening in recipes that include baking soda.
More Vegan Kitchen Basics
- Vegan Mayonnaise
- Vegan Sour Cream
- Vegan Fish Sauce
- Vegan Worcestershire Sauce
- How To Make A Flax Egg
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How To Make Vegan Buttermilk
Ingredients
- 1 tablespoon lemon juice, white vinegar, or apple cider vinegar
- 1 scant cup unsweetened soy milk, or any other unsweetened non-dairy milk
Instructions
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Add the lemon juice or vinegar to a measuring cup.
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Pour in the non-dairy milk until the mixture reaches the 1-cup (240 ml) line. Stir gently. Use immediately if needed, or let it rest for 5 to 10 minutes so it can thicken slightly and develop a tangy buttermilk-style flavor. Use as a 1:1 substitute for buttermilk in most recipes, especially baking.
Notes
- Store vegan buttermilk in an airtight container in the refrigerator for 3 to 5 days.
- Shake or stir well before using, as the mixture may separate while chilled.
- For freezing, pour it into ice cube trays or a freezer-safe container, then thaw in the refrigerator or at room temperature and stir before using.