Easy Vegan Buttermilk Substitute
When a recipe calls for buttermilk, this works great as a non-dairy substitute in a 1:1 ratio.
Servings: 1 cup
Calories: 125kcal
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