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 the homemade buttermilk!
You’ll be able to use this in any recipe calling for buttermilk, in an exact cup for cup replacement. Whoopee!
Alternatively you can also use vinegar, the exact same recipe, just using vinegar instead of lemon juice in the same ratio.
This makes a perfect buttermilk that you can use in any recipe – I honestly don’t think you would use it anywhere else other than in a recipe?
But maybe I’m wrong there. Let me know if I am!
If you prefer a different non-dairy milk instead of soy milk, well… it might work and it might not. Not all the non-dairy milks will curdle when lemon juice is added. Certain nut milks like coconut milk will not. So using soy milk for this is the safest bet, though almond milk also works fine.
So let me know how this recipe works out for you, rate it and leave a comment if you’ve made it. We’d love to hear from you!
How To Make Vegan Buttermilk
- 1 Tbsp Lemon Juice Freshly Squeezed or Bottled
- 1 scant cup Soy Milk or Almond Milk
- 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!