Make your favourite pancake, waffle, and salad dressing recipes with this easy vegan buttermilk. You only need two ingredients, and you probably have them in your kitchen right now!

Jar of vegan buttermilk on plate with lemons

Buttermilk, also known as “sour milk,” is a dairy product traditionally made from the liquid left over after churning butter out of cream. It has a slightly sour and tangy flavour, so it’s not something you’re likely to drink out of a glass—it’s most commonly used as in ingredient in recipes.

Buttermilk adds a unique flavor and texture to many of our favourite foods. It helps give baked goods like pancakes, waffles, cakes, biscuits, and scones a light and fluffy texture, as well as adding a subtle tangy flavour. It also helps breads and cakes stay moist longer, and in cooking, it’s used as a tenderiser and for dredging.

Traditional buttermilk isn’t an option for vegans since it contains dairy, but you can easily make a plant-based version with soy milk and an acid like lemon juice or vinegar. So simple!

Pouring vegan buttermilk from liquid measuring cup into glass bottle

What Makes This Vegan Buttermilk Recipe Work

In a word: science! But if you want specifics, here’s why this recipe works:

  • Acid. The lemon juice or vinegar used in this recipe replicates the acidic nature of traditional buttermilk and causes the plant milk to curdle.
  • Fat. The fat in the milk helps make this vegan buttermilk just as creamy and rich as traditional buttermilk. 
  • Soy lecithin. The soy lecithin in soy milk promotes curdling, so you get a result very similar to dairy buttermilk. 
Overhead view of soy milk and lemon wedges on plate

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Soy milk – While you can use another plant milk here, soy milk really works best due to its soy lecithin.
  • Lemon juice, apple cider vinegar, or white vinegar – The acid you need to curdle the milk. 

How to Make Vegan Buttermilk

Here’s how simple it is to make your own vegan buttermilk:

Pouring lemon juice into measuring cup of soy milk
  • Whisk. In a liquid measuring cup or bowl, whisk the soy milk and the lemon juice or vinegar until combined.
  • Wait. Set the bowl aside until the mixture thickens and curdles.
  • Use. Your vegan buttermilk can be used in any recipes that call for traditional buttermilk.

Tips for Success

There’s not much to this vegan buttermilk recipe, but here are a few tips to help you along the way:

  • Use a liquid measuring cup. Not a dry measuring cup! A liquid measuring cup is more accurate when measuring liquids.
  • Adjust as needed. If you need more buttermilk, you can easily double or triple the recipe. 
  • Don’t forget to wait. It’ll take a few minutes for the mixture to curdle.

Ways to Use Vegan Buttermilk

Vegan buttermilk can be used in any recipe that requires traditional buttermilk, including pancakes, waffles, cakes, and biscuits. It also adds moisture and flavor to breads, muffins, scones, banana bread—the possibilities are endless! Here are some of my recipes that use vegan buttermilk:

Spoonful of vegan buttermilk held over liquid measuring cup

How to Store

Vegan buttermilk can be stored in the refrigerator for up to 5 days. Be sure to shake or whisk it before using, as it may separate a bit over time. 

Can I Freeze Vegan Buttermilk?

Yes, you can freeze vegan buttermilk in an airtight container or freezer bag for up to 3 months; thaw it in the refrigerator before using. 

Alternatively, you can freeze the buttermilk in an ice cube tray and then transfer the cubes into a freezer-safe bag or container—this way you can just take out exactly what you need for each recipe! 

More Vegan Basics

Liquid measuring cup of vegan buttermilk with bowl of lemons in background

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Jar of vegan buttermilk on plate with lemons

Vegan Buttermilk

Make your favourite recipes with this easy vegan buttermilk. You only need two ingredients and you probably have them in your kitchen now!
5 (from 1 rating)

Ingredients

  • 1 cup soy milk, (or other nut milk such as cashew milk, oat milk, almond milk etc) (120mL))*
  • 2 tablespoons lemon juice or apple cider vinegar or white vinegar

Instructions 

  • In a measuring glass container or any container, whisk together the soy milk and the lemon juice/vinegar together. Stir until combined, for a few seconds, and then set aside.
  • The mixture should begin to curdle slightly – and this is vegan buttermilk. Use as desired!

Notes

  • *I prefer using full fat soy milk because it’s thicker, closer in texture and protein make up to dairy milk and the soy lecithin helps with curdling too so you get a result the most similar to dairy buttermilk.
  • To store: Vegan buttermilk can be stored in the refrigerator for up to 5 days. Be sure to shake or whisk it before using, as it may separate a bit over time.
  • To freeze: Freeze vegan buttermilk in an airtight container or freezer bag for up to 3 months; thaw it in the refrigerator before using.
Calories: 113kcal, Carbohydrates: 10g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 1g, Sodium: 118mg, Potassium: 364mg, Fiber: 1g, Sugar: 7g, Vitamin A: 929IU, Vitamin C: 29mg, Calcium: 332mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.