Vegan Buttermilk Recipe: Two Step Tutorial

Name: Vegan Buttermilk
Prep time: 12 min
Total time: 12 min
Ingredients: 1 cup unsweetened soy milk (or other plant-based milk); 1 tbsp lemon juice (or white or apple cider vinegar)

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!

vegan buttermilk in mason jar on marble countertop

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.

This is not the type of recipe you want to make and consume on its own! It’s meant to be used in other recipes, such as this vegan red velvet cake or dairy free biscuits.

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!

red velvet cake on white plate topped with vegan cream cheese frosting

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

plant milk, lemon slices, and mason jar on marble counter top

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

No fancy tools or equipment needed for this recipe! All you need is a mason jar or small bowl, and a small whisk or fork to mix the ingredients together!

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.

hand squeezing lemon juice into pyrex measuring cup filled with soy milk

Step 2: Allow it to sit out at room temperature for 10 minutes. The milk with thicken and curdle creating a buttermilk.

soy milk and lemon juice mixed together in measuring cup

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!

buttermilk in mason jar on marble counter next to lemon slices

Recipe FAQS

How do you store and keep vegan buttermilk?

Store your buttermilk in the refrigerator. Do not keep it at room temperature, unless you are using the buttermilk immediately to make your recipe.

How long does vegan buttermilk last?

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.

Will it freeze well?

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.

overhead of vegan buttermilk in mason jar on marble counter

Check out these other vegan basic recipes!

If you’ve tried this vegan buttermilk recipe, please comment below and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based vegan recipes!