Learn how to make vegan buttermilk with just two ingredients and a few minutes!
Once you make this easy dairy-free buttermilk substitute, you can use it to make pancakes, biscuits, waffles, muffins, and more. Read on for all the details and the quick step-by-step recipe.
So you want to make a recipe but it calls for vegan buttermilk. If you searched for a store-bought version, you likely had a hard time because as far as I know, there are no brands that make non-dairy buttermilk, so what should you do?
You make your own vegan alternative for buttermilk!
I know this sounds like it could be complicated but it really isn't. All you need is 2 ingredients and a few minutes. Plus, there's a good chance you have the ingredients sitting in your kitchen right now.
See? Even if there was a store-bought brand, there's no need to buy it when you can make your own that tastes and acts just like the original.
After you make it, use it to make pancakes, waffles, cornbread, muffins, desserts and more! It can even be used as part of a dredge for fried foods.
What is Buttermilk?
Before we get started, let's talk quickly about what buttermilk is and why it's used in recipes.
Traditional, old-fashioned buttermilk is the by-product of making butter. The liquid that was left behind is buttermilk, which is how it earned its name and despite that name, it's not thick or buttery, it's very thin, acidic, and has a tangy flavour.
Nowadays, store-bought buttermilk is made by adding lactic acid bacteria to milk to culture it and change the proteins so they curdle to create buttermilk. To make a vegan version of buttermilk, we're going to use a process similar to this. No need to churn any vegan butter!
Why Use It in Recipes?
Buttermilk can be used in sweet and savoury recipes, for flavour, for help with rising, and for tenderizing.
In baking, its acidity works with baking soda to help batters rise. It also helps to break down proteins in your recipes (like gluten) to produce a more delicate and tender result.
The good news is that we can make the best homemade dairy-free buttermilk that's 100% vegan-friendly (naturally gluten-free, too!) and does all of the things the original does. So let's dive in and learn how to do that.
Ingredients You'll Need
As mentioned, you just need 2 ingredients and there are a few substitution options for each one.
Ingredient and Substitution Notes
I always make this recipe with almond milk and lemon juice, so that is what I've shown in the image above, however, there are a few substitutions you can make.
Lemon Juice - I added a star to this ingredient above because there are some substitutions you can make. Making it with lemon juice is the best option since it adds the "tang" that buttermilk is known for, but if you don't have lemon juice, the second-best choice is apple cider vinegar, followed by distilled white vinegar. I have not tried it but I think that store-bought jarred lemon juice can also be used successfully.
If you are making it with vinegar, DO NOT use balsamic, white wine, red wine, or sherry vinegar. They will work to curdle your milk but they will give your buttermilk an off-putting, strong flavour that may come out in your recipe.
If you use lemon juice or one of the recommended types of vinegar, the taste will not come through in your recipe.
Dairy-Free Milk - The higher the protein content in the non-dairy milk you use, the better. Making it with soy milk will give you the most similar consistency to the original and it's also a good nut-free option. Almond milk, even though it isn't high in protein, has just enough to curdle and make a great soy-free vegan replacement for buttermilk. It will be a little watery compared to the soy version but will work the same. I recommend using one of these two for the best results.
I have tried making it with oat milk and it works, but it doesn't curdle as much as almond milk and soy milk. Oat milk can be used if it's all you have, but for the best results stick with one of the other two options.
I have not tried any other plant-based milk options, such as coconut milk or rice milk, so keep in mind that if you want to experiment, the milk you use needs to have a decent amount of protein in it so it can curdle. If it doesn't, you will not get the curdling effect and your buttermilk may not perform as expected in your recipe. I have also not tried making it with sweetened or flavoured milk.
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
How to Make It
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
Making this recipe is in no way complicated or tricky. Just make sure you are using the right ingredients (see above) and you're set to go.
1. Add your dairy-free milk to a jar or bowl.
2. Add the lemon juice (or vinegar) to the milk. You'll notice a little separation in the milk where the acid was poured.
3. Stir well.
4. Set aside and let it sit for 10 minutes so the full reaction can occur. Start to prepare the rest of your recipe while you wait.
You'll notice while it's sitting, the curdling will start to take place and the milk will start to look separated.
After the waiting time has passed, give it a good stir and it's ready to add to your recipe.
If you let it sit for longer than 10 minutes, or if you pre-make it and refrigerate (see the "Making Ahead" section below), it may fully separate, clear liquid on the bottom, milk on top. If that happens, stir it so everything mixes back together.
Troubleshooting
This recipe is straightforward, but you may run into an issue that causes your buttermilk from turning out as expected.
Vegan Buttermilk Not Curdling
This can happen for a few reasons,
- You used non-dairy milk that doesn't have enough protein in it. Stick with soy milk or almond milk to get the expected results. See the "Ingredient Notes and Substitutions" section above for more info.
- The milk is too cold. Let it sit for a little while longer for the reaction to happen or if you haven't added the acid yet, let it sit at room temperature for a little while before adding the lemon juice.
If your buttermilk did not curdle, it may still work in your recipe if it's being used to help with leavening. Since the acid is present, it will still react with baking soda.
Recipes Using Vegan Buttermilk
The best place to use it is in vegan baking recipes (vegan gluten-free baking recipes, too!) that call for it, such as:
- chocolate cake / cupcakes
- red velvet cake / cupcakes
- scones
- biscuits
- pancakes and waffles
- cornbread
- fried mushrooms and other fried foods (as part of the coating)
For Recipes That Call for Less Than 1 Cup
The ingredient ratio for making DIY buttermilk is always 1 cup milk + 1 tablespoon acid, the recipe below will walk you through how to make 1 cup of vegan buttermilk.
If your recipe needs to be extremely precise, measure out the milk, remove 1 tablespoon of the milk, and then add 1 tablespoon of your acid. This will give you EXACTLY 1 cup of buttermilk rather than 1 cup + 1 tablespoon.
The recipe can be doubled or even tripled or quadrupled if needed, but if what you're making calls for less than 1 cup, you can use the following conversions and follow the same directions below:
- ¼ cup buttermilk - ¼ cup dairy-free milk and ¾ teaspoon lemon juice or vinegar
- ⅓ cup buttermilk - ⅓ cup dairy-free milk and 1 teaspoon lemon juice or vinegar
- ½ cup buttermilk - ½ cup dairy-free milk and 1.5 teaspoons lemon juice or vinegar
- ⅔ cup buttermilk - ⅔ cup dairy-free milk and 2 teaspoons lemon juice or vinegar
- ¾ cup buttermilk - ¾ cup dairy-free milk and scant 2 ¼ teaspoons lemon juice or vinegar
Storing Leftovers
Since it's so quick and easy to make, I always make my buttermilk as I am making the recipe that calls for it and it's used right away.
However, it can be made ahead. To do that, simply make the buttermilk and store it in an airtight jar in the refrigerator for 3-4 days. The length of time it lasts will also depend on the expiry date of the plant-based milk you've used to make it.
Freezing It
You can also pre-make it and freeze it for later use. To do this, make your buttermilk and add it to ice cube trays in tablespoon portions.
After it freezes, remove the cubes from the trays, place them in a freezer bag, and write the date on the bag. Frozen buttermilk cubes will last up to two months in the freezer.
When you're ready to use it in a recipe, remove the correct amount of cubes (4 cubes will equal ¼ cup if you added it to the trays in 1 tablespoon portions), place the cubes in a bowl or a jar and let them thaw. You can also thaw it overnight in the refrigerator if you aren’t in a rush to use it. Once thawed, stir it and it's ready to use.
You can also freeze it in a container or jar, but if you do, make sure the container is large and still has a lot of space after the buttermilk has been added since liquid expands as it freezes.
Tips for Success
- Use almond milk or soy milk for the best results. Almond milk is a good no soy option, soy milk is a good nut-free option.
- Use unflavoured milk for the expected results. I have never tried making it with these types of milk, so I am unsure of what the result would be.
- Don't skip the resting time. This allows the acid to react with the proteins in the dairy-free milk and for it to thicken.
- Use either lemon juice or the recommended kinds of vinegar, see the "Ingredient and Substitution Notes" section above for more info.
- If your recipe needs to be extremely precise, measure out the milk, remove 1 tablespoon of the milk, and then add 1 tablespoon of your acid. This will give you EXACTLY 1 cup of buttermilk rather than 1 cup + 1 tablespoon.
- Read this post from beginning to end before making the recipe, it contains lots of info on how to make perfect vegan buttermilk, every single time!
- For the very best results, follow the recipe exactly as it’s written, don't make any substitutions or changes that aren't discussed in this post.
FAQ
The recipe is calling for buttermilk for a very specific reason and if it's not used, it will affect the taste and texture of the final result. If your recipe calls for buttermilk AND a leavening agent, don't substitute the buttermilk.
Yes, it can! It doesn't have as much protein as soy milk, which will give you the best results, but it has just enough to be used to make buttermilk and is a perfectly suitable option.
Oat milk does not contain a lot of protein, but depending on the brand you buy, it may be successful. I have made it with oat milk (unsweetened, unflavoured Chobani brand in the tetra pack) and it works, but it doesn't curdle as much as almond milk and soy milk. Oat milk can be used if it's all you have, but for the best results stick with soy or almond.
No, plain oat milk does not have any acids in it and it does not have the same properties as buttermilk, so it is not an equal replacement.
If You Make This Recipe...
Tell me what you used your buttermilk substitute to make! Please leave me a comment below or you can take a share a picture on Instagram and tag me (@delightfuladventures).
And If You Like This Recipe...
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How to Make Vegan Buttermilk
Ingredients:
- 1 cup (240ml) dairy-free milk almond milk or soy milk works best, see notes below
- 1 tablespoon (15ml) lemon juice (or apple cider vinegar or white vinegar)
Instructions:
- Pour the dairy-free milk into a jar or bowl.
- Add the lemon juice or vinegar to the milk and stir.
- Set aside for 10 minutes.
- Stir before adding it to your recipe.
Recipe Notes:
- Before making this recipe, please read all of the helpful tips and FAQ above, as well as the notes below.
- This recipe makes 1 cup of buttermilk. If you need a different amount, see the "Different Measurements" section above for the conversions.
- Almond milk or soy milk will provide the best results.
- Oat milk can be used if it's all you have, but for the best results stick with soy or almond. Oat milk does not contain a lot of protein, but depending on the brand you buy, it may be successful. I have made it with oat milk (unsweetened, unflavoured Chobani brand in the tetra pack) and it works, but it doesn't curdle as much as almond milk and soy milk.
- Use unflavoured milk for the expected results.
- Apple cider vinegar or white vinegar can be used instead of lemon juice.
- To make ahead: Make the buttermilk and store it in an airtight jar in the refrigerator for 3-4 days. The length of time it lasts will also depend on the expiry date of the plant-based milk you've used to make it.
- To freeze: Make the buttermilk and add it to ice cube trays in tablespoon portions. After it freezes, remove the cubes from the trays, place them in a freezer bag, and write the date on the bag. Frozen buttermilk cubes will last up to two months in the freezer. When you're ready to use it in a recipe, remove the correct amount of cubes (4 cubes will equal ¼ cup if you added it to the trays in 1 tablespoon portions), place the cubes in a bowl or a jar and let them thaw. You can also thaw overnight in the refrigerator if you aren’t in a rush to use it. Once thawed, stir it and it's ready to use. You can also freeze it in a container or jar, but if you do, make sure the container is large and still has a lot of space after the buttermilk has been added since liquid expands as it freezes.
- If your recipe needs to be extremely precise, measure out the milk, remove 1 tablespoon of the milk, and then add 1 tablespoon of your acid. This will give you EXACTLY 1 cup of buttermilk rather than 1 cup + 1 tablespoon.
- Nutrition info is for the full recipe (1 cup) made as written using lemon juice and unsweetened, unflavoured almond milk. Data is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.
KL says
Do you really buy unsweetened soy/almond milk, or the "original"/normal kind? I made the mistake of substituting unsweetened soy milk for normal soy milk in a recipe once , and it came out much less sweet than intended because the sugar is added to mimic lactose in regular milk. Since real buttermilk also contains lactose -- the reason why I need to make a vegan version! -- I'm wondering if the best choice is original soy/almond milk, or if I really should buy the unsweetened/no-sugar version.
Gwen Leron says
Hi KL, I use unsweetened plant milk in all of my recipes so I can be in control of the sweetness in the final result. I have not tried making vegan buttermilk with sweetened plant milk because I never have it on hand, but it should work fine. The added sugar in the milk should not make a difference.
Jennifer says
Was alway's frustrated with not being able to find buttermilk in the grocery stores. Was going to buy powered version online until someone told me that his wife makes it from scratch. Found this recipe and discovered that I've constantly had what I needed all along. So easy and simple and WOW!!
Gwen Leron says
I'm glad you found the recipe, Jennifer! As of right now, I am not aware of any vegan buttermilk that you can buy, but no need to buy it when it's so easy to make. Enjoy!