How to Make Vegan Buttermilk
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.
Servings: 1
Calories: 12kcal
Equipment
- Tablespoon
Ingredients
- 1 Tablespoon shy of 1 cup Dairy free milk Unsweetened soy milk, almond milk, and oat milk
- 1 Tablespoon Lemon juice or Vinegar
Instructions
- 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!
Notes
Frequently asked questions
- 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.
Nutrition
Calories: 12kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 0.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 6mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 24IU | Calcium: 19mg
