Description
Learn how to make vegan buttermilk with just 2 ingredients for an easy, budget-friendly staple for all your dairy-free needs!
Ingredients
- 1 cup non-dairy milk or unflavored cream/creamer ( Preferably higher in plant-based protein)
- 1 Tablespoon apple cider vinegar or fresh lemon juice (see notes)
Instructions
- In a small bowl or large glass measuring cup, whisk together the non-dairy milk and apple cider vinegar.
- After a few minutes, the mixture will curdle slightly indicating the buttermilk is ready to use.
- Store buttermilk in an airtight container in the fridge for up to one week. Stir before using.
Notes
Substitution Tips – White vinegar/distilled vinegar can be substituted for the apple cider vinegar and lemon juice but will yield different taste and texture.
Prep Tips – Natural separation will occur and the buttermilk will be more watery if using a non-dairy milk (other than soy) versus creamer. Give it a shake to mix/blend again before using. It still acts as a great buttermilk replacement in baking. For a creamier thicker version, use a non-dairy creamer. Preferably one higher in plant-based protein like Ripple Pea Protein Creamer or Nutpods Almond/Coconut Creamer.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Whisk
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (using nut milk)
- Calories: 11
- Sugar: 0 g
- Sodium: 46.7 mg
- Fat: 0.7 g
- Saturated Fat: 0 g
- Carbohydrates: 0.4 g
- Fiber: 0 g
- Protein: 0.4 g
- Cholesterol: 0 mg