Dairy Free Buttermilk Substitute
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If you’re dairy-free like me, then you have to try this dairy-free buttermilk substitute! This vegan buttermilk recipe is going to work perfectly in your dairy-free or vegan baking recipes. Plus, you only need 2 simple ingredients to make it!
Being a dairy-free blogger, I’m always trying to figure out how to make my baked goods and recipes taste like the real deal. And that includes making a homemade dairy-free buttermilk substitute!
Adding buttermilk to recipes like my vegan red velvet cake and my dairy-free chocolate chip muffins means I can get that classic buttermilk tangy flavor, but it’s all still free from dairy. Plus, you can even freeze it so you’ve always got vegan buttermilk on hand!
Why You’ll Love This Recipe
- I haven’t seen a store-bought version of dairy-free buttermilk, but even if there was, most recipes use such a tiny amount that it’s just easier to make it yourself! All you need is 2 ingredients, and you’re good to go.
- It’s ready in just a few minutes, plus you can easily store it in the fridge or freezer.
- This dairy-free buttermilk substitute is going to help your recipes taste like the real deal.
Ingredients Needed
- Vinegar: you can use white vinegar, apple cider vinegar, white wine vinegar or even lemon juice!
- Milk: feel free to use your favorite dairy-free milk. I have noticed some curdle better than others though and find that soy milk and almond milk work best. In a pinch, you can use oat milk!
Step by Step Instructions
Step 1: Measure the milk out into a cup, bowl, or jar. Add the vinegar or lemon juice and whisk together.
Step 2: Set aside for 3-5 minutes until it has curdled. Some types of milk won’t curdle as much as others, but that’s ok! It’ll still work in your recipe.
Step 3: Use right away or store in the fridge for up to 3 days.
Expert Tips
- This recipe makes 1 cup of buttermilk, so you might need to double the ingredients depending on the recipe you’re using.
- Feel free to use any vinegar you’ve got in your pantry! You can try this with apple cider vinegar, white wine vinegar, white vinegar or even lemon juice. We need something acidic to curdle the milk.
- I have found certain types of dairy-free milk curdle better than others. If your milk doesn’t curdle that much, don’t worry! It’ll still work in your recipe.
- What I love about this dairy-free buttermilk recipe is I can freeze it! Just freeze it in ice cube trays, then once frozen store it in a ziploc bag for up to 2 months.
Storage Instructions
If you’re not using it right away, store covered in the fridge for up to 3 days. To freeze, freeze in ice cube trays and then store in a ziploc bag for up to 2 months.
Recipes Using Dairy Free Buttermilk Substitute
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Dairy Free Buttermilk Substitute
Ingredients
- 1 Tablespoon (15 ml) white vinegar, apple cider vinegar, or lemon juice
- 1 cup (215 ml) soy milk, (or almond, or oat milk, SEE NOTES)
Instructions
- This recipe is for 1 cup of buttermilk. Measure the milk out into a cup, bowl, or jar. Add the vinegar or lemon juice and mix to combine.
- Set aside for 3-5 minutes until curdled (note that some brands and types of vegan milk may not curdle – that is okay! The buttermilk will still have the same effect in your recipes).
- Use in you recipe or store covered for up to 3 days in the fridge.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
I have always made my own buttermilk with milk and vinegar. Its an old recipe lol
That’s great for you Belinda, but there are lots of other people who don’t know that you can make your own buttermilk or how to do it.