Description
This simple and quick recipe shows how to make a vegan buttermilk substitute using plant-based milk and vinegar. Perfect for baking or cooking when you need the tang and slight acidity of traditional buttermilk without any dairy.
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 gently to combine the ingredients thoroughly.
- Let it Curdlle: Let the mixture sit at room temperature for 5 minutes. The buttermilk is ready once it appears curdled and has separated. If using almond or oat milk, it might need up to 10 minutes for curdling to occur.
- Use Immediately: Stir the buttermilk again before using it immediately in your recipe as a dairy-free substitute.
Notes
- Room temperature milk is essential for proper curdling to create the tangy flavor.
- Any plant-based milk such as soy, almond, or oat milk can be used, but curdling time may vary slightly.
- The acidity from vinegar or lemon juice mimics the sourness of traditional buttermilk.
- Use the vegan buttermilk substitute fresh for the best results in baking recipes.
