But every now and then you come across the odd ingredient that doesn’t quite fit into any of these categories, like buttermilk. You can’t just use any dairy substitute to make something like this, because buttermilk has specific properties that make it behave in specific ways in baked goods. There’s good news though: making dairy free buttermilk is almost as easy as replacing regular milk with non-dairy milk. You just need to alter the chemistry of it a bit. Read on to learn how! Soy milk is my preference here, because it’s high protein content causes it to curdle when acidified (which is what we’ll be doing), which in turn causes your vegan buttermilk to thicken and appear like actual buttermilk. Almond milk will curdle, not as much soy milk. Other varieties like oat milk, rice milk and cashew milk won’t curdle very much, so the vegan buttermilk will be thin, but it will still be acidic, so it will perform just as well in recipes for baked goods. You’ll most likely want to use a variety of milk that’s unflavored and unsweetened, which is a rule I generally apply when baking with plant-milks. You can also use homemade or store-bought milk — your choice! Take a look at my guide to dairy-free milk if you need help picking one. Other acidic ingredients like white vinegar and lemon juice can be substituted if needed. Read up on your options in my guide to apple cider vinegar substitutes. That’s it! Your vegan buttermilk is ready to use. Use it as a substitute in any recipe that calls for regular buttermilk. Note: If you use a non-dairy milk that’s high in protein, like soy milk, it will curdle within a few minutes of adding the vinegar. This is nothing to worry about and won’t affect the outcome of any recipe you use the vegan buttermilk in. In fact, it will eventually appear thicker, so it will look more like conventional buttermilk. It can also be frozen if you need to store it longer. Try portioning it out in ice cube trays, then transferring your vegan buttermilk cubes to an airtight container or freezer bag once they’re solid. Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
