Vegan Buttermilk
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!
Prep Time12 minutes mins
Cook Time0 minutes mins
Total Time12 minutes mins
Course: how-to, vegan
Cuisine: baking, vegan
Servings: 1
Calories: 83kcal
- 1 cup unsweetened soy milk or other plant-based milk
- 1 tablespoon 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 will thicken and curdle creating buttermilk. Use in your favorite baking recipe.
Tips for Making Vegan 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.
Calories: 83kcal | Carbohydrates: 5g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 90mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 6mg | Calcium: 302mg | Iron: 1mg