This is the easiest way to make tangy, creamy vegan buttermilk with just two ingredients! Use this homemade buttermilk as a 1:1 substitute in dairy-free baking, pancakes, and more.
This vegan buttermilk substitute is almost identical to the dairy-based version you'll find floating around baking blogs. The only difference is that we're making it with plant-based milk instead of dairy! This method of making vegan buttermilk is quick, easy, and you can use it as a 1:1 substitute in your favorite baking recipes, or any recipe that calls for regular buttermilk.
Why This Vegan Buttermilk Recipe Works
There's nothing worse than opening the fridge partway through a recipe and finding you're completely out of buttermilk, vegan or not. That's why this homemade substitute is such a lifesaver:
- Make it in minutes. Mix the buttermilk ingredients, let them sit, and you're ready to go.
- Use it in anything. From muffins to pancakes and even salad dressings, this dairy-free buttermilk swap is super versatile.
- 2 ingredients. All you need is dairy-free milk and vinegar. The vinegar mimics the “curdling” effect of traditional buttermilk, giving this substitute the same richness and tang.
Only 2 Ingredients
You need just two ingredients to make dairy-free buttermilk. You'll find the full recipe with measurements in the recipe card below the post.
- Dairy-free milk – You can use any vegan milk you like. Almond, coconut, soy, or cashew all work great. Choose your favorite, just make sure it's unsweetened.
- Apple cider vinegar – This adds the right amount of tang to flavor your buttermilk.
Can I Use Another Vinegar?
Yes. Don't have apple cider vinegar? Substitute lemon juice or white vinegar instead.
How to Make Vegan Buttermilk
This is truly the simplest recipe. To make vegan buttermilk at home, combine 1 cup of non-dairy milk with 1 tablespoon of vinegar (apple cider vinegar or white vinegar) or lemon juice. Let the mixture rest for 3-5 minutes. Stir once rested, and you have vegan buttermilk!
Commonly Asked Questions
Yes, you can use almond milk to make buttermilk at home. In fact, you can use any type of milk you'd like.
This plant-based buttermilk will be ready to use in ±5 minutes. It develops flavor quickly.
If your vegan buttermilk isn't curdling after 5 minutes, it could be because you're using low-protein non-dairy milk. In my testing, I've found that almond milk and soy milk tend to make the best vegan buttermilk. Another tip is to bring the milk to room temperature before you make your substitute. Sometimes it doesn't curdle as well when it's cold.
You can store leftover homemade buttermilk in an airtight container in the fridge for up to 4 days.
Ways to Use Vegan Buttermilk
You can use your buttermilk in any recipe that calls for regular buttermilk. It's great for baking! Try using it in any of these baked treats:
- Make a batch of blueberry pancakes or gluten-free pancakes with buttermilk
- Use buttermilk when making banana chocolate chip muffins
- Try it in quick bread recipes, like strawberry banana bread, pumpkin bread, or this one-bowl vegan cornbread
- Use this vegan buttermilk substitute in the biscuits for vegan strawberry shortcake
Even if a recipe calls for regular milk, you can swap in buttermilk for an extra tangy flavor. And if your recipe calls for baking powder, you'll need something acidic, like apple cider vinegar, to help it activate.
Proper Storage
- Refrigerate. Store any unused buttermilk in an airtight container in the fridge. It'll last for up to 4 days.
- Freeze. An easy way to freeze vegan buttermilk is to pour it into an ice cube tray. Freeze until the buttermilk turns solid, and then pop out the cubes and stash them in a freezer bag. You can store them frozen for up to 3 months. Thaw the buttermilk and stir it before using it in baking recipes.
More Homemade Vegan Substitutes
Vegan Buttermilk Substitute
Ingredients
- 1 cup milk of choice (almond, coconut, etc.)
- 1 tablespoon apple cider vinegar (or lemon)
Instructions
- Pour the milk into a measuring cup or bowl.
- Whisk in the vinegar or lemon.
- Allow to sit for 3 – 5 minutes until the milk starts to “curdle”.
- Use as you would buttermilk in any recipe!
Nutrition
