Learn how to make vegan buttermilk in 2 minutes with just 2 ingredients! The perfect 1:1 vegan buttermilk substitute for cakes, baking, and more!
Making this vegan buttermilk is incredibly simple. Just combine your favorite non-dairy milk with a splash of lemon juice or vinegar, let it sit for a few minutes, and voila!
You'll have a creamy, tangy buttermilk alternative that’s perfect for recipes like pancakes, biscuits, waffles, and cornbread, or even creamy dressings. It’s a must-have for vegan baking and will quickly become a kitchen staple!
Looking for more dairy-free alternatives? Try my vegan whipped cream, vegan heavy cream substitute, vegan condensed milk, vegan butter, and vegan cream cheese to make all your favorite dishes without dairy.
Ingredient notes
- Lemon juice, white vinegar, or apple cider vinegar - all are great for turning non-dairy milk into vegan buttermilk. White vinegar has a neutral flavor, apple cider vinegar adds a fruity hint, and lemon juice gives a fresh citrus taste. I personally like the flavor of lemon juice best, but it’s up to you and what you have on hand.
- Unsweetened soy milk - this is ideal for this recipe due to its protein content and neutral flavor, creating a texture close to traditional buttermilk. Other unsweetened non-dairy milks, like almond milk, oat milk, or cashew milk, can also work, though they may be thinner.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan buttermilk
Step 1: Start by adding lemon juice or vinegar to a measuring cup.
Step 2: Fill with milk up to the 1-cup (240 ml) mark. It’s ready to use immediately, but for best results, let it sit for 5-10 minutes to thicken slightly, creating a buttermilk-like texture and taste.
Frequently asked questions
It typically lasts 3 to 5 days in the fridge when stored in an airtight container. Give it a good shake before using, as it may separate slightly.
Yes, you can! Pour it into an ice cube tray or freezer-safe container. Once frozen, transfer to a resealable bag or airtight container. Thaw in the fridge overnight or at room temperature for a few hours, and stir well before using. The texture may change slightly, but the flavor will stay the same.
If your vegan buttermilk isn’t curdling, it might be due to low-protein non-dairy milk. Soy or almond milk typically work best. Also, make sure the milk isn’t too cold; let it sit at room temperature briefly before adding the acid (like lemon juice). Even if it doesn’t curdle, it should still work for leavening, as the acid will react with baking soda.
More vegan kitchen basics
How To Make Vegan Buttermilk
Ingredients
- 1 tablespoon lemon juice, white vinegar, or apple cider vinegar
- 1 scant cup unsweetened
soy milk , or any other unsweetened non-dairy milk
Instructions
- Add the lemon juice or vinegar to a measuring cup.
- Pour in the milk up to the 1-cup (240 milliliters) line. You can use it immediately, but ideally, let the mixture sit for 5-10 minutes to allow the milk to slightly curdle, giving it a texture and taste similar to buttermilk. Use it as a 1:1 substitute for buttermilk in most recipes, including baking.
Video
Notes
- Store in an airtight container in the fridge for 3-5 days, shaking well before use, as it may separate.
- For freezing, pour into ice cube trays or a freezer-safe container, then transfer to a resealable bag. Thaw in the fridge or at room temperature, and stir before using.
Ellen says
Hi! Does your vegan buttermilk help pancakes (and other baked goods) rise? The pancakes I made with dairy buttermilk were fluffy, but the vegan version (I use almondmilk) are flat.
What do you think?
Iosune Robles says
Hi Ellen! It works great 🙂
Alyssa says
I just need 3 tbsp of buttermilk for my recipe - how would I convert your suggestions?
Iosune Robles says
Hi Alyssa! 1/4 cup buttermilk = ¾ teaspoon lemon juice/vinegar plus 1/4 cup milk. 1/4 cup = 4 tablespoons. I would make 1/4 cup and use only 3 tablespoons 🙂
Alishba says
Hi! Could I use unsweetened almond milk? Thanks!
Iosune Robles says
Hi! Feel free to use your favorite one 🙂
Les says
Thank you, I feel empowered.
Iosune Robles says
That's good! 🙂
Mr.S M JALLOH says
It is a great one I gave it a good try on my vegan buttermilk it works perfectly with unsweetened soy milk and fresh lemon juice. Many thanks.
Iosune Robles says
I'm glad you liked our vegan buttermilk 🙂
Savanah says
Hi! Thank you very much for this recipe!!
In my country buttermilk is used in many recipes, and even consumed daily I0ve having a really hard time trying to look something to replace it. I have polycystic ovarian syndrome so I'm not allowed to eat any dairy products nor cafeine, not red meat and basically... Is so depressing... all of a sudden there are a lot of things I can't eat... pills and ... and I don't know what else to cook... and is very frustrating!! So thank you!! This helps me a lot! Blessings! 🙂 Best wishes!
Iosune Robles says
Hi Savanah! So glad our recipes help you 🙂 Have a nice day!
Chelsea says
Can powdered soy milk be used to make this buttermilk?
Iosune Robles says
Hi Chelsea! I haven't tried it myself, sorry. But, feel free to make it with powdered soy milk and tell me if it works 🙂 Have a nice day!
Hilary says
Thank you, just what I was looking for.
Iosune says
Hi Hilary! You're so welcome 🙂
Phil Willie says
So funcy to see the article within this blog. Thank you for posting it
Joshua Howard says
Made it for the first time and it turned out perfect! thank you for the share!
Iosune says
Hi Joshua! You're so welcome 🙂 SO glad to hear that!