Vegan Buttermilk Recipe

Vegan buttermilk is a non-dairy substitute for buttermilk made with vegan milk and an acid, like lemon juice or vinegar. Traditional buttermilk features raw pasteurized milk and cultures. Both vegan and regular buttermilk have acidity, which acts as a leavening agent in reaction to baking soda and gives foods a fluffy but rich texture. You can use vegan buttermilk to make sweet and savory recipes, like biscuits, dressings, desserts, and quick breads. Jump to recipe.

The two main ingredients in vegan buttermilk are acid and dairy-free milk. To make the best vegan buttermilk, consider the following ingredients and substitutions:

1. 1. Acid: Use fresh-squeezed lemon juice or vinegar to make vegan buttermilk. Apple cider vinegar and distilled white vinegar will give your buttermilk its signature tangy flavor. Avoid white wine, red wine, balsamic, and sherry vinegar, as they will over-curdle your milk.
2. 2. Non-dairy milk: Plant-based milks rich in protein will support the curdling process. Unsweetened almond milk and soy milk work best. For the best flavor, mix unsweetened soy milk and almond dairy products. You can use cashew milk or oat milk in a pinch, but avoid rice or coconut milk to prevent a watery consistency.

Making a vegan version of buttermilk is simple. Follow these steps to make your own vegan buttermilk:

1. 1. Mix: Mix a tablespoon of fresh-squeezed lemon juice or vinegar for every cup of vegan milk in a jar.
2. 2. Ferment: Let the mixture set for ten minutes, so the ingredients can combine and ferment.
3. 3. Stir: Gently stir the vegan buttermilk before use.

If you do not have the ingredients for vegan buttermilk, you can also mix vegan sour cream or vegan yogurt with lemon to make a buttermilk substitute.

Vegan buttermilk has an acidic, tangy taste. You can use it to thicken recipes and enrich your vegan baking. Consider the following applications:

• Baked goods: Dairy-free buttermilk helps give baked goods a quick rise. You can use vegan buttermilk in baking recipes like buttermilk pancakes, waffles, cornbread, and scones.
• Dip: You can use thick vegan buttermilk as a dip to go with crackers, vegetables, and other dishes as part of an appetizer or snack.
• Salad dressing: Make a homemade vegan buttermilk dressing with chopped herbs.

Homemade vegan buttermilk stays fresh for three to four days in the refrigerator. Pour your homemade leftovers into a mason jar or airtight container and seal tightly. For long-term storage, portion the vegan buttermilk into an ice cube tray and freeze for up to three months. You can also place a sealed jar of vegan buttermilk in the freezer, but be sure to leave room in the jar for the buttermilk to expand.