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!

Course ingredient

Cuisine Universal

Prep Time 5

Total Time 5

Servings

Calories 113

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

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!

*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.