How To Make Homemade Vegan Buttermilk

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Hi friends! Today, I will show you how to make this versatile Vegan Buttermilk in only five minutes with two simple ingredients. I love to use it when making vegan buttermilk pancakes, Vegan Buckwheat Banana Waffles, muffins, cornbread, and creamy dressings!

I've been making my own homemade vegan buttermilk ever since I went vegan! It's a staple in my vegan kitchen for when I make any recipe that needs it, like Vegan Irish Soda Bread, Vegan Banana Oat Pancakes on a lazy Sunday morning or Vegan Apple Cider Mini Bundt Cakes. It's easier than you might think to make this dairy-free buttermilk substitute!

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Why You'll Love This Recipe
Ingredients
Substitutions
How to Make Vegan Buttermilk
Expert Tip
Storage
Recipe FAQs
Related Recipes
Recipe
Comments

Why You'll Love This Recipe

It requires only two ingredients: soy milk and apple cider vinegar. How easy is that?
Do you have five minutes? You need only five minutes, ten minutes at the most, to make this tangy, creamy plant-based buttermilk!
Although the tender texture mimics traditional buttermilk, it's a little different. Nonetheless, it works perfectly in any vegan baking recipe that needs buttermilk, such as Vegan Blueberry Cobbler, vegan buttermilk biscuits, or this Vegan Southwest Skillet Cornbread.
This vegan buttermilk substitute is a great option for those who want to avoid dairy and animal-based products.

Ingredients

You can make this vegan buttermilk alternative with only two ingredients that are easily found at the grocery store:

Soy milk - Unsweetened soy milk is the best alternative to cow's milk for making non-dairy buttermilk. The high protein content helps create the proper consistency when mixed with vinegar for this easy vegan buttermilk recipe. I buy shelf-stable organic soy milk (WestSoy or EdenSoy) and pop it in the fridge so it's cold before I need it.
Apple cider vinegar curdles soy milk to give it that tangy flavor. I use an apple cider vinegar brand that comes with "the mother" (I didn't shake it first).

A complete ingredient list with exact amounts can be found in the recipe card below.

Substitutions

Soy milk - You can use unsweetened almond milk. The vegan buttermilk won't be as thick but it will work. I haven't tried oat milk. I don't recommend rice milk because it's too thin. Coconut milk doesn't have enough protein.
Apple cider vinegar - Use a tablespoon of fresh lemon juice instead. It works just as well to curdle non-dairy milk. You can also use white wine vinegar or distilled white vinegar. I don't recommend red wine vinegar or balsamic vinegar to make this homemade buttermilk since the flavors will interfere.

How to Make Vegan Buttermilk

I'll walk you through the simple steps of making this vegan buttermilk recipe using ingredients you likely already have in your pantry. Are you ready to make your homemade vegan buttermilk? Here are the simple steps, it's so easy, even if it is your first time making this:

Pouring soy milk in a glass measuring cup.

Step 1: Pour a cup of plant-based milk into a liquid measuring cup or small bowl.

Pouring apple cider vinegar in a glass measuring cup.

Step 2: Add a tablespoon of apple cider vinegar to the soy milk. Stir or whisk the mixture to combine.

Vegan Buttermilk in a glass measuring cup.

Step 3: Allow the mixture to sit for 5-10 minutes. While you wait, the vinegar will curdle the soy milk, creating a thick, creamy consistency resembling traditional buttermilk.

Vegan Buttermilk in a measuring cup with a spoon.

Step 4: Your vegan buttermilk is ready to use immediately! Use it in your favorite recipes that call for buttermilk.

Expert Tip

For the best results, choose unsweetened and unflavored non-dairy milk to ensure your vegan buttermilk has a neutral taste. Also, make sure the plant-based milk is cold.

Storage

I usually use it all immediately since I make it on the spot for a recipe I'm making. However, if you're making extra, store vegan buttermilk in the refrigerator for up to 3 days in an airtight container or mason jar. Shake it before using it in case it has separated during storage.

Vegan buttermilk in a glass measuring cup with a spoon.

Recipe FAQs

Can I use other types of vinegar besides apple cider vinegar?

You can use distilled white vinegar or white wine vinegar as a substitute for apple cider vinegar.

Can I make this in advance?

Yes, you can make this up to 3 days in advance and store it in the refrigerator. Shake it before using it.

Why did it separate?

Separation can occur if it sits in the fridge during storage. Shake it well before using it.

If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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Recipe

How To Make Homemade Vegan Buttermilk

Author: Emily Miller

You can make this versatile Vegan Buttermilk in only five minutes with two simple ingredients. It's just what you need to make vegan buttermilk pancakes, waffles, muffins, cornbread, and creamy dressings!

5 from 6 votes

Print Pin Rate

Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 2

Cook Time: 0

Total Time: 7

Servings: cup

Calories: 94.6kcal

EQUIPMENT

Liquid measuring cup
small whisk or fork

INGREDIENTS

▢ 1 cup cold organic soy milk, unsweetened and unflavored or cold almond milk
▢ 1 tablespoon apple cider vinegar or fresh lemon juice

INSTRUCTIONS

Pour the soy milk in a liquid measuring cup.
1 cup cold organic soy milk, unsweetened and unflavored
Add 1 tablespoon of apple cider vinegar to the soy milk. Stir the mixture well to combine.
1 tablespoon apple cider vinegar
Allow the mixture to sit for about 5-10 minutes. During this time, the vinegar will curdle the soy milk, creating a thick, creamy consistency similar to traditional buttermilk.
Your vegan buttermilk is ready to use immediately! Incorporate it into your favorite recipes, like vegan pancakes, muffins, or dressings.

NOTES

Vegan buttermilk can be stored in the refrigerator for up to 3 days. Simply transfer it to an airtight container and give it a good shake before using it again.
You can also make this vegan buttermilk by pouring the apple cider vinegar in the measuring cup first and then adding the soy milk, measuring up the 1 cup line.

NUTRITION

Serving: 1 cupCalories: 94.6 kcalCarbohydrates: 4.2 gProtein: 9 gFat: 5 gSaturated Fat: 0.8 gSodium: 35.7 mgPotassium: 420.9 mgFiber: 1 gSugar: 0.5 gCalcium: 11 mgIron: 1.5 mg

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Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.