How to Make Vegan Buttermilk (2024)

FAQs

What is a vegan substitute for buttermilk? ›

In a bowl, combine lemon juice with almond milk to make “vegan buttermilk.” Set aside for a few minutes — it should curdle slightly. It won't thicken like buttermilk, but it has a similar effect in recipes. Use in vegan ranch, biscuits (or gluten-free biscuits), or anywhere else that calls for buttermilk.

For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes. You can scale the recipe up or down depending on how much you need.

Combine almond milk and apple cider vinegar, and whisk together. Let sit for 5-7 minutes to “curdle”. Use as a substitute to buttermilk in a variety of recipes!

Mill It's vegan buttermilk is low in sugar, priced between $4.99 and $5.99 for a 32-ounce bottle and can be used in recipes such as baked goods, pancakes, and smoothies, along with more savory applications such as coleslaw, corn bread, and curry.

If your vegan buttermilk recipe isn't curdling, it's likely because the milk was too cold or there wasn't enough protein in the non dairy milk. Just let it sit out a little longer, and it should curdle when it warms!

Yogurt. Plain yogurt is a great 1:1 substitute for buttermilk. If you're using a thicker Greek-style yogurt, you'll need to thin it out: Whisk 3/4 cup Greek yogurt with 1/4 cup water or milk.

While the quantity of acid could be fine-tuned, the consistency of milk-based substitutions will be unavoidably thin. Compared to cultured buttermilk, plain milk is watery, making the dough so heavy and wet that it oozes into a puddle, turning the biscuits flat and dense.

Yes, you can swap them in a recipe, but it's not as simple as switching buttermilk for heavy cream/heavy cream for buttermilk. For example, if you're replacing buttermilk with heavy cream you'll probably need to switch out your baking soda for baking powder.

Store-bought buttermilk is thicker, tangier, and more acidic than traditional or homemade buttermilk. If you're preparing a recipe that calls for buttermilk, it's best to stick with store-bought, especially in baked goods that depend on precise leavening.

Can you use oat milk for buttermilk? ›

I recommend sticking to soy milk as the base, as oat milk yields much thinner "buttermilk" and just generally doesn't work as well or as consistently as soy milk due to its lower protein content.

This quick and easy buttermilk substitute is incredibly simple, and my hope is that you have what you need at home already. Here's what you need: Lemon juice OR vinegar. Fresh or bottled lemon juice OR distilled white vinegar will work equally well.

The simplest way to substitute buttermilk is to pour 1 Tbs. of vinegar into a 1 cup measurer and then fill the rest of the measuring cup with milk. Then gently stir the mixture and let it sit for about 5 minutes. If you don't have vinegar, lemon juice and cream of tarter also work as great buttermilk substitutions.

Is buttermilk suitable for vegans? No, unfortunately, buttermilk is not vegan-friendly as it's made from dairy-based milk.

The short version: To make one cup of vegan buttermilk, add one tablespoon of lemon juice or vinegar to a measuring cup. Next, pour in enough soy milk to reach the one-cup mark. Stir a bit. Wait a couple of minutes.

No, traditional buttermilk isn't vegan-friendly because it's made with dairy milk.

rice, oat, almond, hazelnut, coconut, quinoa and potato milks. foods that carry the "dairy-free" or "suitable for vegans" signs.

Buttermilk is made up of a variety of acids – the results of the fermentation process, which give baked goods a couple of benefits. First, the acidity provides tangy flavor to balance all kinds of sweet baked treats. Second, it activates baking soda, producing the gas that makes dough or batter rise.