Dairy Free Buttermilk Substitute

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!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Servings cup of buttermilk

Calories 106

Author Gabby Kislanko

Equipment

1 measuring cup

Ingredients

1 Tablespoon white vinegar, apple cider vinegar, or lemon juice
1 cup soy milk (or almond, or oat milk, SEE NOTES)

US Customary - Metric

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.

Notes

Dairy Free Milk: Any vegan milk of your choice will work fine, but some curdle better than others. I find the best results with soy milk and almond milk. Oat milk is the next best thing.

Vinegar: White vinegar, apple cider vinegar, white wine vinegar, or alternatively can be lemon juice

Nutrition