Easy Vegan Buttermilk
Making vegan buttermilk is quick and easy! with just 2 ingredients and 5 minutes of preparation, it's perfect for all of your dairy-free cooking and baking needs.
Equipment
- Measuring cup
- Whisk or spoon
Ingredients
- 1 scant cup soy milk (room temperature)
- 1 tablespoon distilled white vinegar (lemon juice or apple cider vinegar)
Instructions
- Add soy milk and vinegar to a glass measuring cup or container.
- Stir to combine, then set aside for 3-5 minutes to let the soy milk curdle.
- Use your vegan buttermilk in any recipe that calls for buttermilk!
Notes
Make it precise: If you're using this vegan buttermilk for a precise baking recipe, remove exactly 1 tablespoon of plant milk from the recipe. Use the same amount of vinegar or lemon juice to yield 1 cup of buttermilk in total.
Follow the recipe: Since this recipe has been tested numerous times, I don't recommend substitutions, as the results will vary.
Substitution proportions: When substituting vegan buttermilk in recipes, use it in a 1:1 ratio with regular buttermilk for the best results.
The reaction won’t happen if you’ve just removed your soy milk from the fridge. Let it warm to room temperature before adding the acid. If you are short on time, you can heat it in a saucepan until it reaches 160 degrees Fahrenheit.
Avoid over-stirring as it can disrupt the curdling process. A gentle stir is enough to mix the vinegar evenly through the milk.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1cup | Calories: 83kcal | Carbohydrates: 4.2g | Protein: 7g | Fat: 3.9g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 0.9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 90.2mg | Potassium: 291.9mg | Fiber: 1.2g | Sugar: 1g | Vitamin A: 503IU | Vitamin C: 0mg | Calcium: 302.3mg | Iron: 1.1mg
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