• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » How To

    How To Make Vegan Buttermilk

    Published: Sep 4, 2015 Updated: Oct 14, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Buttermilk

    Easy step by step instructions to make your own homemade vegan buttermilk substitute. Perfect for use in cakes and baking.

    Vegan buttermilk in a glass jug with a spoon.

    Making your own homemade vegan buttermilk is beyond simple.

    It’s literally two ingredients, roughly two minutes, and you’re done!

    Now what would you be needing buttermilk for you might ask? Well….. maybe it was just me who was asking this question!

    You’ll use it for vegan baking that’s what!

    It wasn’t until I was adapting a recipe to make a fabulous red velvet cake that I realized the wonder of a homemade vegan buttermilk substitute.

    You’ll be able to use this in any recipe calling for buttermilk, in an exact cup for cup replacement.

    This recipe comes in so handy when making vegan buttermilk pancakes, vegan chocolate cake and even savory recipes like vegan ranch dressing.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan buttermilk

    Ingredient Notes:

    • Lemon juice – or distilled white vinegar or apple cider vinegar all work great. I tend to use lemon juice most often, but those other options work perfectly too.
    • Soy milk – is the best option to use for a creamy buttermilk that really works wonderfully in recipes. Almond milk also works but the consistency is much thinner (see this demonstrated in the video). Coconut milk tends not to work at all as it doesn’t curdle. Not all the non-dairy milks will curdle when lemon juice is added. So using soy milk for this is the safest bet and the second choice would be almond milk.
    Vegan buttermilk in a glass jug with a spoon.

    How To Make Dairy Free Buttermilk – Step By Step

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add lemon juice to a measuring jug.
    Pouring lemon juice into a glass jug.
    • Add soy milk up to the 1 cup line.
    Pouring soy milk into a glass jug.
    • Leave it for a minute to curdle.
    Vegan buttermilk in a glass measuring jug.
    • Give it a stir and it’s ready for use!
    Vegan buttermilk in a glass jug with a spoon.

    Recipe Q&A

    Can I use regular non-dairy milk in a recipe instead of vegan buttermilk?

    It’s not a good idea to use regular non-dairy milk in a recipe that calls for vegan buttermilk. Vegan buttermilk is acidic so it reacts with the leavening agent (usually baking soda) in the recipe. So if you use regular non-dairy milk in a recipe calling for vegan buttermilk then your baked goods might not rise, or they may be dense. It could also make your baked goods not as moist or rich as they were intended to be.

    How long does it keep?

    You can store homemade vegan buttermilk in the fridge for up to a week. However, it’s so quick and easy to make it that it’s best to just make it up as you need it.

    Can you freeze it?

    It is freezer friendly. It’s most ideal to pour it into ice cube trays and let it freeze that way. When you’re ready to use it in baking, you can pop the cubes into a measuring jug and let them thaw in the fridge.

    Vegan buttermilk pouring from a glass jug.

    More Easy Vegan Dairy Substitutes

    1. Vegan Whipped Cream
    2. Homemade Vegan Butter
    3. Vegan Heavy Cream Substitute
    4. Vegan Condensed Milk
    5. Vegan Mascarpone
    Vegan buttermilk in a glass jug with a spoon.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan buttermilk in a measuring jug with a spoon.

    How To Make Vegan Buttermilk

    Easy step by step instructions to make your own homemade vegan buttermilk substitute. Perfect for use in cakes and baking.
    4.92 from 24 votes
    Print Pin Rate
    Course: How To
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 2 minutes
    Total Time: 2 minutes
    Servings: 1 cup
    Calories: 105kcal
    Author: Alison Andrews

    Ingredients

    • 1 Tbsp Lemon Juice (15ml)
    • 1 scant cup Soy Milk (225ml)
    Prevent your screen from going dark

    Instructions

    • Add 1 tablespoon of lemon juice to a measuring jug.
    • Add soy milk up to the 1 cup (240ml) line.
    • Allow to sit for a minute. It will thicken and curdle.
    • Voila! Your vegan buttermilk is ready to use!

    Video

    Notes

    1. Lemon juice – or distilled white vinegar or apple cider vinegar all work great. I tend to use lemon juice most often, but those other options work perfectly too.
    2. Soy milk – is the best option to use for a creamy buttermilk that really works wonderfully in recipes. Almond milk also works but the consistency is much thinner (see this demonstrated in the video). Coconut milk tends not to work at all as it doesn’t curdle. Not all the non-dairy milks will curdle when lemon juice is added. So using soy milk for this is the safest bet and the second choice would be almond milk.
    3. Storing: You can store homemade vegan buttermilk in the fridge for up to a week. However, it’s so quick and easy to make it that it’s best to just make it up as you need it.
    4. Freezing: It is freezer friendly. It’s most ideal to pour it into ice cube trays and let it freeze that way. When you’re ready to use it in baking, you can pop the cubes into a measuring jug and let them thaw in the fridge.

    Nutrition

    Serving: 1cup | Calories: 105kcal | Carbohydrates: 9.5g | Protein: 7g | Fat: 4g | Fiber: 1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « How To Make Vegan Whipped Cream
    Vegan Lemon Buttercream Frosting »
    3.1K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Valerie says

      July 16, 2022 at 12:43 am

      Hi, I wanted to make this recipe again, however, I rarely drink soy milk, and I did not want to waste another carton. Would powdered soy milk work as well? Otherwise I will try the oat milk at room temperature with the lemon. Thanks.5 stars

      Reply
      • Alison Andrews says

        July 16, 2022 at 11:56 am

        Honestly no idea about making it with soy milk powder, I’ve never tried that.

        Reply
      • Bury says

        July 17, 2022 at 6:19 pm

        I just made this with Flax Milk and it worked perfectly. Another option 👍

        Reply
    2. Rebecca says

      July 09, 2022 at 12:25 am

      For those that have a soy and nut allergy, Ripple milk works as well and it’s and instant reaction I just used it in a vegan style carrot cake and it is doing great. Thanks for the recipe.5 stars

      Reply
      • Alison Andrews says

        July 09, 2022 at 11:39 am

        Wonderful! Thanks for sharing Rebecca!

        Reply
    3. Michael Campiere says

      April 17, 2021 at 3:37 pm

      How long to let the mixture sit before it starts thickening and curdling. I just put together a mixture of cold bottled lemon juice and Silk Vanilla Soy Milk from the refrigerator and it has not thickened or curdled after 15 – 20 minutes. What is wrong? Throw it out? Heat it up? Wait longer?

      Reply
      • Alison Andrews says

        April 19, 2021 at 2:38 pm

        You could try adding more lemon juice, but it sounds like that is just a dud. That is weird though as I have used that brand (Silk) successfully before, but I think sometimes there can just be a dud.

        Reply
    4. Carla Long says

      March 14, 2021 at 4:02 pm

      My recipe calls for one and three fourths cup of buttermilk. Do I just measure that amount and add the TSP of buttermilk to that amount? I see the recipe said fill milk to the one cup line. Would you use the same amount if a recipe calls for 2 cups of buttermilk?

      Reply
      • Alison Andrews says

        March 15, 2021 at 11:51 am

        Hi Carla, I would increase the amount of lemon juice in that case. I would likely just use 2 Tbsp lemon juice and then just add soy milk up to the 1 and 3/4 cup (420ml) line.

        Reply
    5. Moghitha Alkibsi says

      November 28, 2020 at 5:21 am

      Thank you. I really enjoyed and appreciated your down to earth style.
      I will try this butter milk recipe. I am sure it will work.
      I grew up in Yemen and butter milk is used for hot soups for breakfast and for an appetizer called Shafoot where you blend all your favorite green herbs
      And add ginger cumin salt and and hot peppers or Tabasco for a wonderful refreshing drink.
      OR, you can pour over crumbed pita bread cool and serve as and an appetizer. Decorate with pomegranate or red grapes. Better yet search it on U U tube. Thanks5 stars

      Reply
    6. Thomas Wilkens says

      October 26, 2020 at 5:48 pm

      Nah, this can’t work, I thought. Way too simple. But let’s give it a try…

      I put +/- 1 tbsp fresh lemon juice into a 1-pint mason jar, added a little over a cup of Westsoy unsweetened soy milk (which I use because it has only two ingredients: soy beans; and water), gave it a good shake, popped it into the fridge.

      Half an hour later, I took it out, gave it another shake, opened it up, and gave it a taste.

      *MAGIC*

      I never would have thought lemon juice would have such an effect on a plant-based milk.

      Thank you for posting!

      PS: I love Indian food…so now I can go back to having lassis, raita, etc., without all the cholesterol.5 stars

      Reply
      • Alison Andrews says

        October 27, 2020 at 9:34 am

        Awesome! Thanks for the great review Thomas!

        Reply
      • Michelle says

        February 07, 2022 at 12:22 pm

        These are the kinds of comments I love. I never knew about Westsoy and I’ve found it at my local Walmart. I can’t wait to try this recipe now, I’m on Weight Watchers and this recipe allows me to turn an 8-point vegetarian soup into a 2-point vegan one, much more healthy.

        Reply
    7. Sandy says

      September 20, 2020 at 3:47 pm

      Will oat milk work for vegan buttermilk in this recipe?

      Reply
      • Alison Andrews says

        September 21, 2020 at 10:51 am

        You can try it but I’m not sure if it will curdle.

        Reply
      • Anne Kairu says

        December 01, 2020 at 5:49 pm

        Yes oatmeal works too tried5 stars

        Reply
    8. Ellie says

      July 30, 2020 at 1:04 pm

      Does it need to be fresh lemon juice or can I use lemon juice from a shop bought refrigerated bottle?

      Reply
      • Alison Andrews says

        July 31, 2020 at 9:36 am

        It can be either/or.

        Reply
    9. Racheal says

      June 06, 2020 at 8:58 am

      Thanks so much for this! I used soy milk as per your recipe and my scones came out perfect ❤️

      Reply
      • Alison Andrews says

        June 06, 2020 at 12:47 pm

        Awesome, thanks for sharing Racheal!

        Reply
    10. Megan says

      June 02, 2020 at 12:49 pm

      Are you able to make this in a bulk amount and save it or is it best to just measure out and do prior to each recipe? I’ve just been doing it as I go but with the amount of baking I do it if it’s able to be refrigerated and saved and stay the same consistency that would be great, has anyone tried it?

      Reply
      • Alison Andrews says

        June 03, 2020 at 10:34 am

        Hi Megan, yes you can keep it in the fridge for up to a week. So if you are doing a lot of baking, you can definitely make up a big batch in advance.

        Reply
        • Claire Holbrook says

          June 20, 2020 at 12:47 pm

          Are the measurements American or English cups?

          Reply
          • Alison Andrews says

            June 22, 2020 at 8:57 am

            American, so a cup is 240ml.

    11. Rebecca says

      May 03, 2020 at 9:25 am

      Has anyone tried using nut milks to make buttermilk?

      Reply
      • Megan says

        June 02, 2020 at 12:47 pm

        if you allow the oat milk to warm to room temperature it allows for the oat milk to curdle, if not it could be an ingredient in the brand.

        Reply
    12. Sam says

      April 25, 2020 at 3:32 pm

      Is it okay to use vanilla soy milk or must you use soymilk made with only water and soybeans?

      Reply
      • Alison Andrews says

        April 28, 2020 at 12:09 pm

        Vanilla soy milk will work fine.

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan Tuna
    • The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan Burrito
    • Super Eggy Vegan Tofu Scramble
    • Sliceable Cashew Cheese
    • Homemade Vegan Butter

    Veganuary

    • Vegan Halloumi
    • Vegan Stuffed Mushrooms
    • Vegan Stuffed Peppers
    • Vegan Granola
    • The Best Vegan Waffles
    • Vegan Salmon

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!