In this tutorial I’ll show you how to make vegan buttermilk in two simple steps, with only two ingredients! It’s so easy! This recipe is great to use for biscuits, cakes, pancakes, waffles, quick breads, muffins and more!
It wasn’t until I started experimenting with vegan baking that I realized just how much I was using this easy vegan buttermilk recipe.
That was when I realized that I needed to dedicate an easy tutorial to show you how to make vegan buttermilk for all your favorite baking recipes.
Buttermilk is often used in baking because it brings tang to your recipes. It’s acidic and helps make gluten-free baked goods more tender and fluffy.
In addition, it is used in quick breads to help make them rise. This is especially important in vegan baking. Getting a nice rise on a vegan cake is a bit tricky!
How to Use Vegan Buttermilk
Why you’ll love this easy vegan buttermilk recipe…
- Pantry staples
- Only 2 ingredients
- A total of 12 minutes start to finish
- Gives baked goods a nice tang
- Helps create a light and fluffy texture in cakes and quick breads
- Super easy!
Recipe Ingredients and Notes
This recipe only calls for two ingredients!
Unsweetened Plant-Based Milk: You can use whatever plant-based milk you have on hand. Usually, I have unsweetened almond milk. But you can also use soy milk, which I have found to be the best option.
Vinegar or Lemon Juice: Depending on what you have on hand, you can use lemon juice or vinegar. I’ve made it both ways. Sometimes I don’t have fresh lemon juice, in which case I use white vinegar or even apple cider vinegar. The vinegar or lemon juice adds the necessary acidity.
Tools and Equipment
How to Make Vegan Buttermilk – Step by Step
Step 1: Combine the plant-based milk, and lemon juice in small bowl, mason jar, or measuring cup. Whisk together until well combined.
Step 2: Allow it to sit out at room temperature for 10 minutes. The milk with thicken and curdle creating a buttermilk.
Top Tips for Making the Best Vegan Buttermilk
- There are many different types of vinegar to choose from. I have used white vinegar, and apple cider vinegar to make this recipe, as well as lemon juice. I prefer using lemon juice if I have it. However, white vinegar, and apple cider vinegar work well. Just use what you have!
- You don’t want to use balsamic vinegar, red wine vinegar, or other types of vinegar, as the flavor will be off, and could cause your baked goods to have a strange taste. Stick with apple cider, or white vinegar for best results.
- When choosing the type of milk, soy works the best! It has a nice creaminess that most closely resembles cows milk, but I’ve also used almond milk with success. Just be sure to use unsweetened plant-based milk!
Store your buttermilk in the refrigerator. Do not keep it at room temperature, unless you are using the buttermilk immediately to make your recipe.
Your buttermilk will last as long as the milk you were using is good for. Check the expiration date of your milk, and that will be how long your buttermilk will last in the fridge.
As a rule of thumb, I do not store my buttermilk for more than 3-5 days, and I usually prepare my buttermilk to use in a recipe while I’m in the midst of making it, so it gets used right away.
However, you may have leftover buttermilk after you make your recipe in which case you will want to store your leftovers.
Be sure to stir it well, or shake before adding it to your recipe.
Yes! It is possible to freeze your buttermilk. If you prefer to do batch cooking, this may be a good option.
Since it is so quick to make, I don’t often freeze it. I tend to make 1 cup of vegan buttermilk to use in my recipe.
But if you do decide to freeze leftovers for another recipe, or make a large batch be sure to transfer it to a freezer safe container. It will keep for up to 3 months in the freezer.
When ready to use transfer to the refrigerator to thaw overnight.
Check out these other vegan basic recipes!
- Vegan Alfredo Sauce
- Vegan Cream Cheese Frosting
- Cashew Ricotta Cheese
- Vegan Tahini Dressing
- Chocolate Vegan Frosting
- Vegan Chocolate Sauce
- 1 cup unsweetened soy milk or other plant-based milk
- 1 tbsp lemon juice or white or apple cider vinegar
- Combine the plant-based milk, and lemon juice in small bowl or mason jar. Whisk together until well combined.
- Allow it to sit out at room temperature for 10 minutes. The milk with thicken and curdle creating a buttermilk.
- Use unsweetened plant-milk.
- Use lemon juice, white vinegar, or apple cider vinegar, but not other types of vinegar.
- This will store in the refrigerator for up to 5 days.
- You can also freeze this recipe for up to 3 months.