Description
Learn how to make simple, homemade vegan buttermilk using plant-based milk and vinegar. This easy recipe creates a tangy, dairy-free buttermilk substitute perfect for baking and cooking that mimics traditional buttermilk’s acidity and texture.
Ingredients
Scale
Ingredients
- 236 ml soy milk (room temperature) or almond milk or oat milk
- 1 tablespoon apple cider vinegar (or white wine vinegar or lemon juice)
Instructions
- Combine Ingredients: Add the soy milk and apple cider vinegar to a mixing bowl or measuring jug. Stir well to mix the ingredients thoroughly.
- Let it Sit: Allow the mixture to sit at room temperature for 5 minutes. If using almond or oat milk, the curdling process may take up to 10 minutes. During this time, the acid in the vinegar causes the milk to curdle and separate, mimicking buttermilk’s texture and tartness.
- Stir and Use: Once the milk has curdled and separated, stir the vegan buttermilk again. It is now ready to be used immediately in your recipes.
Notes
- Use room temperature milk for best curdling results.
- Apple cider vinegar provides a mild tang, but white wine vinegar or lemon juice can be used as alternatives.
- The curdling time may vary depending on the plant milk type; soy milk tends to curdle faster than almond or oat milk.
- Use this vegan buttermilk in recipes that call for traditional buttermilk such as pancakes, muffins, or fried foods.
