How To Make Homemade Vegan Buttermilk
Servings: 1 cup
Calories: 94.6kcal
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.
- Add 1 tablespoon of apple cider vinegar to the soy milk. Stir the mixture well to combine.
- 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.
