Vegan Buttermilk
How to make your own vegan buttermilk at home with just 2 ingredients. Use it in any recipe that calls for buttermilk as an easy substitute.
Servings: 1 cup
Equipment
- Measuring cups and spoons
Ingredients
- 1 cup unsweetened non-dairy milk such as almond, soy, coconut, or oat milk
- 2 teaspoons apple cider vinegar
Instructions
- Measure out 1 cup of your preferred plant-based milk.1 cup unsweetened non-dairy milk
- Add the apple cider vinegar or white vinegar to the milk. Alternatively, you can use lemon juice as a substitute for vinegar.2 teaspoons apple cider vinegar
- Stir the mixture well.
- Let the mixture sit at room temperature for about 5-10 minutes. During this time, the acid in the vinegar or lemon juice will curdle the milk slightly, creating a buttermilk-like consistency.
- After the mixture has sat for a few minutes, give it another good stir.
- Mixture can be a bit chunky, just shake. will last in the fridge for x days.
- Your vegan buttermilk is now ready to be used in your favourite recipes. Use it as a substitute for traditional buttermilk in vegan pancakes, muffins, cakes, or any other recipe that calls for buttermilk.
Notes
Alternatively, you can use lemon juice (about 2 teaspoons) or or 1 teaspoon white vinegar.
Nutrition
Serving: 1g | Calories: 37kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 326mg | Potassium: 7mg | Fiber: 1g | Sugar: 0.3g | Calcium: 301mg | Iron: 0.02mg