Vegan Buttermilk
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!
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!
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.
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:
- 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:
- Blueberry Muffins
- Blueberry Lemon Pancakes
- Vegan Waffles
- Gluten-Free Chocolate Cake
- Vegan Chicken Nuggets
- Cornbread
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
- Cashew Whipped Cream
- Vegan Heavy Cream Substitute
- How to Make Vegan Parmesan Cheese
- Vegan Bacon Crumbles
- Vegan Butter
Enjoy friends! If you make this vegan buttermilk, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Buttermilk
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.
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.
