• Skip to main content
  • Skip to primary sidebar
Delightful Adventures
menu icon
go to homepage
  • All Recipes
  • Recipe Index
  • About
  • Newsletter
  • E-Book
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Recipe Index
    • About
    • Newsletter
    • E-Book
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Resources » How To

    10 Minute Vegan Buttermilk (2 Ingredients!)

    Published by Gwen Leron on February 4, 2022 (Updated October 18, 2024)

    5 from 1 vote
    »
    4 Comments

    This page may contain affiliate links. Click to learn more. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe
    Pinterest pin showing two images of vegan buttermilk, this image is to be used to pin this recipe to Pinterest.

    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.

    Image shows a jar full of dairy-free buttermilk, a fresh lemon and measuring spoon sits beside the jar.

    Save This Recipe!

    In a hurry? Drop your email below, and this recipe will be sent straight to your inbox for later. You'll also get fresh recipes every week! You can unsubscribe anytime.

    Save 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 buttermilk pancakes, waffles, cornbread, muffins, desserts and more! It can even be used as part of a dredge for fried foods.

    Table of Contents hide
    1 What is Buttermilk?
    2 Ingredients You'll Need
    3 Ingredient and Substitution Notes
    4 How to Make It
    5 Troubleshooting
    6 Recipes Using Vegan Buttermilk
    7 For Recipes That Call for Less Than 1 Cup
    8 Storing Leftovers
    9 Tips for Success
    10 10 Minute Vegan Buttermilk (2 Ingredients!)

    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, flavouring, 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.

    An overhead shot showing the ingredients needed to make vegan buttermilk.

    Ingredient and Substitution Notes

    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.

    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.

    A collage of four images showing the sequence of steps needed to make dairy-free buttermilk.

    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, with clear liquid on the bottom, and milk on top. If that happens, stir it so everything mixes back together.

    Image shows an overhead view of a mason jar of vegan buttermilk.

    Troubleshooting

    This recipe is straightforward, but you may run into an issue that prevents your buttermilk from turning out as expected.

    Vegan Buttermilk Not Curdling

    This can happen for a few reasons,

    1. 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.
    2. 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
    • muffins (like these vegan oatmeal muffins)
    • biscuits
    • vegan buttermilk pancakes and vegan waffles
    • cornbread
    • fried mushrooms and other fried foods (as part of the coating)
    An overhead shot showing a spoon full of homemade vegan buttermilk.

    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 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 2 ¼ teaspoons lemon juice or vinegar
    A small jar filled with vegan buttermilk made with almond milk.

    Storing Leftovers

    Since it's so quick and easy to make, I always make my buttermilk as I'm 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.

    An overhead shot showing curdled vegan buttermilk in a jar.

    Tips for Success

    • Use 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 dairy-free milk that has added flavour, 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 types of vinegar, see the "Ingredient and Substitution Notes" section above for more info.
    • If your recipe needs to be extremely precise, measure 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.

    If You Make This Recipe...

    Tell me what you used your buttermilk substitute to make! Please leave me a comment below or you can share a picture on Instagram and tag me (@delightfuladventures).

    And If You Like This Recipe...

    You may also like these:

    • How to Make Aquafaba
    • How to Measure Flour Correctly
    • How to Blind Bake a Pie Crust
    • How to Make a Vegan Egg Wash for Baking
    • How to Make a Flax Egg (A Vegan Egg Substitute for Baking)
    An overhead shot showing a jar of homemade vegan buttermilk.
    Print Recipe Pin Recipe SaveSaved!
    5 from 1 vote

    10 Minute Vegan Buttermilk (2 Ingredients!)

    Learn how to make vegan buttermilk with just two ingredients and a few minutes. Once you make this easy substitute recipe, use it to make pancakes, biscuits, waffles, cakes, and more!
    Prep Time:10 minutes minutes
    Total Time:10 minutes minutes
    Author: Gwen Leron
    Course: Ingredient
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 1
    Prevent your screen from going dark

    Ingredients:

    • 1 cup (250ml) dairy-free milk (see note below)
    • 1 tablespoon (15ml) lemon juice (see note below)

    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 above, as well as the notes below.
    • This recipe makes 1 cup of vegan buttermilk. If you need a different amount, see the "Different Measurements" section above for the conversions.
    • Soy milk will provide the best results, almond milk is the next best choice. 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. Use unsweetened, unflavoured milk.
    • 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.
    • Nutrition info is for the full recipe (1 cup) made as written using lemon juice and unsweetened, unflavoured soy milk. Data is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 1cup | Calories: 86kcal | Carbohydrates: 5.2g | Protein: 7.4g | Fat: 4.2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 1.1g | Sodium: 78mg | Potassium: 381mg | Fiber: 2.1g | Sugar: 1.4g | Vitamin A: 156IU | Vitamin C: 6mg | Calcium: 314mg | Iron: 1.1mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    Baking GuidesHow ToGluten-FreeNo Nuts AddedOil-FreeButtermilkLemon

    More How To

    • A pie crust that has been blind-baked in a glass pie dish.
      How to Blind Bake a Pie Crust
    • A metal measuring cup filled with flour.
      How to Measure Flour Correctly
    • Two mason jars of aquafaba on a white table, a white bowl of dried chickpeas sits to the left of the jars.
      How to Make Aquafaba
    • Vegan Parmesan in a spoon on a wood table, a jar of it sits in the background as well as a bowl of spaghetti.
      Vegan Parmesan

    Reader Interactions

    Comments

      5 from 1 vote

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

      Your email address will not be published. Required fields are marked *

      Recipe Rating





    1. KL says

      March 16, 2023 at 11:39 am

      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.

      Reply
      • Gwen Leron says

        March 16, 2023 at 12:48 pm

        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.

        Reply
    2. Jennifer says

      December 01, 2022 at 7:54 am

      5 stars
      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!!

      Reply
      • Gwen Leron says

        December 01, 2022 at 9:59 am

        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!

        Reply

    Primary Sidebar

    Image of person wearing a red shirt with a black apron over it.

    Hi, I'm Gwen! if you’re looking for easy-to-make, delicious vegan desserts & baking recipes you’ll want to make over and over again, you’ve landed in the right place!

    More about me →

    READER FAVOURITES

    • A jar of fresh strawberry sauce sitting on a wood surface, fresh strawberries sit to the left of the jar.
      Easy Strawberry Sauce
    • Lentil Sweet Potato Chili in a white bowl on a dark wooden table.
      Slow Cooker Lentil Sweet Potato Chili
    • Gluten Free Vegan Apple Muffins on a plate on a brown wooden table.
      Mini Gluten-Free Vegan Apple Muffins
    • A stack of four gluten-free sugar cookies on a small white plate, more cookies and a glass of milk sits behind it.
      Vegan Gluten-Free Sugar Cookies

    Banana Favourites

    • A stack of five vegan banana chocolate chip cookies, fresh bananas and more cookies sit in the background.
      Vegan Banana Cookies
    • A piece of banana cake with cream cheese frosting sitting on a small white plate with a fork to the side.
      Easy Vegan Banana Cake
    • A piece of baked banana oatmeal on a white plate, a fork, a glass of orange juice, and bananas sit to the left of the plate.
      Vegan Banana Baked Oatmeal
    • Close up shot of a chocolate banana muffin on a white plate.
      Vegan Gluten-Free Chocolate Banana Muffins

    Footer

    ↑ back to top

    QUICK LINKS

    • ABOUT
    • CONTACT
    • WEB STORIES

    NEWSLETTER

    • SIGN UP FOR EMAILS AND UPDATES!

    INFO

    • ACCESSIBILITY
    • CCPA POLICY
    • DISCLOSURE & POLICIES
    • EDITORIAL POLICIES
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014–2025 Delightful Adventures

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.