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.
Servings: 1 cup
- 1 Tbsp Lemon Juice (15ml)
- 1 scant cup Soy Milk (225ml)
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!
- 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.
- 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.
- 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.
Serving: 1cup | Calories: 105kcal | Carbohydrates: 9.5g | Protein: 7g | Fat: 4g | Fiber: 1g