Description
Learn how to make a simple and dairy-free vegan buttermilk substitute using plant-based milk and vinegar. This easy recipe creates a tangy, curdled liquid perfect for baking and cooking, offering a great alternative to traditional buttermilk for those following a vegan lifestyle or dairy-free diet.
Ingredients
Scale
Ingredients
- 236 ml soy milk (room temperature) or almond milk or oat milk
- 1 tablespoon apple cider vinegar (or white wine vinegar or lemon juice)
Instructions
- Combine Ingredients: Add the soy milk and apple cider vinegar to a mixing bowl or measuring jug. Stir well to combine the ingredients thoroughly.
- Allow to Curdle: Let the mixture sit at room temperature for 5 minutes to allow it to curdle and separate. If using almond or oat milk, this process may take up to 10 minutes.
- Use Immediately: Stir the vegan buttermilk again before using it immediately in your recipe that calls for buttermilk.
Notes
- You can substitute soy milk with almond milk or oat milk, but curdling may take longer.
- Use the vegan buttermilk immediately after preparation for best results.
- This vegan buttermilk works well in baking recipes such as pancakes, cakes, and biscuits.
- If you prefer a thicker texture, allow it to sit a bit longer before using.
