Making homemade Vegan Buttermilk is easy and only requires two ingredients! Use it to add rich, tangy, and fluffy properties to all kinds of dairy free treats, like pancakes, muffins, cake, and more.
About this recipe
Whether you’re experimenting with vegan baking or don’t do dairy altogether, learning How to Make Vegan Buttermilk can be a great way to increase the quality of your baked goods.
Making a homemade vegan buttermilk substitute is just as easy as making regular buttermilk. It’s a 2-ingredient, 2-minute, and 2-step process. All you need is dairy free milk and apple cider vinegar (or the acid of your choice).
The effect vegan buttermilk has on vegan baked goods is the same as the classic, too. Buttermilk has an important role in baking, as the cultured, acidic liquid can improve the density of the batter and add a tangy flavor. Pastries made with buttermilk are typically very moist, fluffy, and have a tender crumb.
This dairy free substitute will do the same to vegan pancakes, scones, red velvet cake, and anywhere else you want to use it. Keep scrolling to discover the many benefits and uses of vegan buttermilk!
There are only two ingredients needed here:
- Dairy free milk - Unsweetened soy milk, almond milk, and oat milk are the best options here and will curdle well. However, you can use any kind of unsweetened dairy free milk you already have at home.
- Acid - My acid of choice here is apple cider vinegar. It’s not quite as strong as white vinegar, giving the buttermilk a nice, neutral flavor. If you don’t have ACV, use lemon juice or white vinegar instead. Don’t use balsamic or sherry vinegar because their sweet flavor and dark colors will affect the flavors of your bakes.
- Liquid Measuring Cup - While you could measure the ingredients in a bowl instead, a measuring cup will give you the most accurate results. The 1 cup measurement line helps you determine the perfect ratio of milk to vinegar.
- Airtight Container - If you want to make the buttermilk ahead of time and keep it in the fridge for later. A mason jar works well too!
How to make vegan buttermilk
This is a 2-ingredient, 2-minute recipe! Making vegan buttermilk couldn’t be easier:
Step 1: Mix the milk and acid. Add the apple cider vinegar to a liquid measuring cup. Pour in the dairy free milk of your choice until you reach 1 cup in volume. Stir to activate the chemical reaction needed to make cultured buttermilk.
Step 2: Let stand. Let the buttermilk sit undisturbed on the counter for about 10 minutes. It should curdle in this time, then be ready to use right after. Keep scrolling to discover a number of ways to use your homemade buttermilk.
Ways to use dairy free buttermilk
Use your buttermilk anywhere vegan buttermilk is called for or as a dairy free substitute for the real thing. These are my favorite ways to use it:
- To make fluffy and moist vegan pancakes.
- For an extra tangy layer in these Coconut Doughnuts.
- In vegan buttermilk biscuits. Yum!
- To provide lift and moisture to a vegan vanilla cake or red velvet cake.
- In vegan blueberry scones and muffins.
Frequently asked questions
You want to use a non-dairy milk with a high protein content because the proteins react with the acid, resulting in curdling. For this reason, soy milk, almond milk, and oat milk are the best options. Also, always make sure the milk you use is unsweetened and at room temperature.
For every 1 cup of plant milk, stir in 1 tablespoon of acid (vinegar or lemon juice).
Vegan buttermilk will last for 1 week when kept in an airtight container in the fridge.
Yes! The best way to freeze any leftover vegan buttermilk is in ice cube trays. Transfer them to a large ziplock bag when frozen solid, then freeze for up to 3 months. Pop as many cubes as you need in the fridge to thaw, then they’re ready for use.
More dairy free baking basics
- Homemade Vanilla Extract
- Strawberry Rhubarb Jam
- Homemade Almond Butter
- Sugared Flowers
- Foolproof French Macarons
As always, I love seeing your creations and hearing from you! If you make your own vegan buttermilk, let me know how it goes in the comments or on social media! You can find me on Instagram, Facebook, and Pinterest. For more delicious recipes sent straight to your inbox, sign up for my newsletter!
How to Make Vegan Buttermilk
- Liquid Measuring Cup
- 1 Tablespoon shy of 1 cup Dairy free milk, Unsweetened soy milk, almond milk, and oat milk
- 1 Tablespoon Lemon juice or Vinegar
- Add 1 tablespoon of vinegar or lemon juice into a liquid measuring cup.1 Tablespoon shy of 1 cup Dairy free milk, 1 Tablespoon Lemon juice or Vinegar
- Fill the measuring cup to the 1 cup marker and stir to combine
- Allow the milk to sit for 10 minutes before using!
- What kind of non-dairy milk is best for vegan buttermilk? You want to use a non-dairy milk with a high protein content because the proteins react with the acid, resulting in curdling. For this reason, soy milk, almond milk, and oat milk are the best options. Also, always make sure the milk you use is unsweetened and at room temperature.
- What is the ratio of acid to milk in homemade buttermilk? For every 1 cup of plant milk, stir in 1 tablespoon of acid (vinegar or lemon juice).
- How long does it last? Vegan buttermilk will last for 1 week when kept in an airtight container in the fridge.
- Can you freeze it? Yes! The best way to freeze any leftover vegan buttermilk is in ice cube trays. Transfer them to a large ziplock bag when frozen solid, then freeze for up to 3 months. Pop as many cubes as you need in the fridge to thaw, then they’re ready for use.