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    Home » Cheese, sauces, misc

    Published: Sep 28, 2022 · Modified: Apr 8, 2024 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Easy Vegan Buttermilk (2 ingredients)

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    This easy vegan buttermilk substitute can be made in less than 10 minutes and works great in a 1:1 ratio in place of regular buttermilk.

    vegan buttermilk in a mason jar with a gold spoon.

    There are a number of ways to make vegan buttermilk. Lucky for us, it's super easy! All you need is your favorite non-dairy milk and some vinegar, and you're on your way. You can use buttermilk in savory or sweet recipes.

    You often find buttermilk in salad dressings as a creamy acidic ingredient. In things like fried chicken, pancakes, waffles, sweet bread, and biscuits, all sorts of delicious recipes use buttermilk.

    It's always nice to have a quick and easy substitute for recipes whether you're vegan, dairy-free, or have run out of buttermilk and don't want to go to the store. This will check all those boxes for you. Check out these recipes you can use vegan buttermilk in: Vegan Chocolate Donuts, Vegan Buttermilk Pancakes, or Vegan Whoopie Pies.

    Jump to:
    • What is buttermilk used for?
    • Ingredients and Substitutions
    • How to make this dairy-free buttermilk substitute
    • Expert Tips and Tricks
    • Recipe FAQS
    • Check out some vegan recipes that use vegan buttermilk...
    • Easy Vegan Buttermilk Substitute

    What is buttermilk used for?

    This thick "buttermilk" is used in baked goods to help with a couple of different things.

    1. Activating leavening agents like baking soda to make the dough rise properly.
    2. It helps with the flavor; the acidic flavor helps cut down the sweet flavor of whatever you're making. Plus, everyone knows the distinct flavor of buttermilk makes; think homemade biscuits.
    3. The acid in the buttermilk helps lend more of a tender crumb when it comes to baking.

    Ingredients and Substitutions

    • 1 TB vinegar- White vinegar is the best vinegar to use if you are out; the following best would be apple cider vinegar. These will both give you that tangy flavor you are looking for in buttermilk. Like I said before, you can also use a tablespoon of lemon juice if vinegar is unavailable.
    • 1 cup non-dairy milk of choice—The type of milk alternative you use will determine the thickness of your dairy-free substitute.

    How to make this dairy-free buttermilk substitute

    A 1 cup pyrex glass mixing cup with non dairy milk and vinegar.

    Step 1- Take a liquid measuring cup and place 1 tablespoon of vinegar into the cup; fill up the rest of the measuring cup with the non-dairy milk to the 1 cup line and stir to combine.

    A 1 cup pyrex glass mixing cup with non dairy milk with the vinegar stirred in and 1 teaspoon measuring spoon in the cup.

    Step 2- Let this sit for 5-10 minutes and thicken. Once it's thickened, use it as needed in your recipe.

    Expert Tips and Tricks

    • Nondairy milk that will produce a thicker buttermilk substitute are fuller-fat oat milk, unsweetened soy milk, Coconut milk (this will leave a coconut flavor in your buttermilk and won't curdle as well), Fuller-fat cashew milk, and any of the new vegan whole milk that they have come out with.
    • Nondairy milk that will produce a thinner buttermilk substitute is Almond milk, low-fat oat milk, low-fat cashew milk, and rice milk.
    • I have used all of these, but the thicker milk gives you the right consistency of buttermilk, which is a thicker consistency.  But it will work with the thinner milk; I've done it many times before it will have a thinner consistency. Some non-dairy milk brands curdle the milk better than others. What you're looking for when it's made is a thick, almost separated milk. 
    vegan buttermilk on a spoon with the mason jar full of vegan buttermilk underneath it.

    Recipe FAQS

    How long does vegan buttermilk last in the fridge?

    This will keep in an airtight container for up to 4 days.

    Can vegan buttermilk be frozen?

    I would make it fresh because it only takes a few minutes. However, if you prefer to freeze things, it's best to freeze them in an ice cube tray and then place the frozen cubes in a freezer-safe bag. Defrost in a measuring cup on the counter until defrosted, and then use accordingly.

    What can I use vegan buttermilk in?

    You can use this anytime you need a cup of buttermilk. This is an effortless vegan substitute that works pretty darn close to the dairy product.

    What is vegan buttermilk made with?

    Vegan buttermilk is insanely easy to make. You need non-dairy milk and an acid, whether it is vinegar like I prefer to use or lemon juice.
    I prefer vinegar over lemon juice because I don't always have a lemon on hand, but I always have vinegar on hand.
    When the acid is mixed with dairy-free milk, it creates a creamy texture and starts to thicken or curdle and what you're left with is non-dairy buttermilk.

    What is buttermilk used for?

    This thick "buttermilk" is used in baked goods to help with a couple of different things.
    1. Activating leavening agents like baking soda to make the dough rise properly.
    2. It helps with the flavor; the acidic flavor helps cut down the sweet flavor of whatever you're making. Plus, everyone knows the distinct flavor of buttermilk makes; think homemade biscuits.
    3. The acid in the buttermilk helps lend more of a tender crumb when it comes to baking.

    Check out some vegan recipes that use vegan buttermilk...

    • vegan biscuits
      Perfect Homemade Easy Vegan Biscuits
    • A single slice of vegan coffee cake up close shot.
      Vegan Coffee Cake
    • Vegan ranch dressing with vegetables
      Vegan Ranch Dressing
    • Vegan Blueberry muffins stacked three high with the top muffin being half eaten.
      Amazing Vegan Blueberry Muffins

    If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.

    vegan buttermilk in a mason jar with a gold spoon.

    Easy Vegan Buttermilk Substitute

    When a recipe calls for buttermilk, this works great as a non-dairy substitute in a 1:1 ratio.
    5 from 1 vote
    Print Pin Rate
    Course: All Recipes
    Cuisine: American
    Diet: Vegan
    Prep Time: 1 minute minute
    Additional Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 1 cup
    Calories: 125kcal
    Author: Courtney Hunter

    Ingredients

    • 1 TB vinegar
    • 1 cup non-dairy milk of choice

    Instructions

    • Take a liquid measuring cup and place 1 TB of the vinegar into the cup, fill it up the rest of the way with the non-dairy milk to the 1 cup line and stir to combine.
    • Let this sit for 5 minutes and thicken. Once it's thickened, use it as needed in your recipe.

    Notes

    Storing- This will keep in an airtight container for up to 4 days.
    Freezing- I would make it fresh because it only takes a few minutes. However, if you prefer to freeze things, it's best to freeze them in an ice cube tray and then place the frozen cubes in a freezer-safe bag. Defrost in a measuring cup on the counter until defrosted, and then use accordingly.
    Expert Tips and Tricks- 
    • Nondairy milk that will produce a thicker buttermilk substitute are fuller-fat oat milk, unsweetened soy milk, Coconut milk (this will leave a coconut flavor in your buttermilk and won't curdle as well), Fuller-fat cashew milk, and any of the new vegan whole milk that they have come out with.
    • Nondairy milk that will produce a thinner buttermilk substitute is Almond milk, low-fat oat milk, low-fat cashew milk, and rice milk.
    • I have used all of these, but the thicker milk gives you the right consistency of buttermilk, which is a thicker consistency.  But it will work with the thinner milk; I've done it many times before it will have a thinner consistency. Some non-dairy milk brands curdle the milk better than others. What you're looking for when it's made is a thick, almost separated milk. 

    Nutrition

    Serving: 1g | Calories: 125kcal | Carbohydrates: 12g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 115mg | Sugar: 12g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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