How to Make Vegan Buttermilk (Easy 2-Ingredient Recipe)

A quick dairy-free twist that boosts moisture and tang in your favorite baked treats.

By Medha deb

Created on Sep 8, 2025

A quick dairy-free twist that boosts moisture and tang in your favorite baked treats.

How to Make Vegan Buttermilk: The Complete Guide

If you love baking or enjoy creamy dressings and have found yourself searching for a dairy-free alternative to traditional buttermilk, this guide will show you exactly how to make vegan buttermilk at home in just a few minutes. With only two everyday ingredients required, vegan buttermilk is a versatile staple, perfect for ensuring your vegan pancakes, biscuits, and dressings remain tender and flavorful without the dairy.

Why Vegan Buttermilk?

Buttermilk is traditionally made by fermenting low-fat milk with lactic acid bacteria, resulting in a tangy, creamy liquid that helps baking rise, adds moisture, and creates a signature softness in recipes. Vegan buttermilk offers all these functional benefits, but uses plant-based ingredients to suit those with dairy allergies, vegan diets, or anyone looking to reduce animal products. The acidity helps activate leaveners (such as baking soda) in recipes, making your baked goods lighter and more tender without any dairy required.

Vegan Buttermilk Ingredients

The beauty of vegan buttermilk is its simplicity. Here’s what you’ll need:

1 cup unsweetened, plain dairy-free milk (e.g., almond, oat, soy, or cashew milk)
1 tablespoon acid (fresh lemon juice or apple cider vinegar)

Best Plant-Based Milks for Vegan Buttermilk

Choosing the right milk is key. The best options are:

Unsweetened soy milk: Often recommended as the best choice for buttermilk due to its naturally thick texture, which yields a creamier, more authentic buttermilk substitute.
Almond milk: A close second, especially if you pick a thicker version (like Califia Farms brand). Good all-purpose option for most recipes.
Oat milk: Mild and neutral flavor, works well for pancakes, dressings, and other baking needs.
Cashew milk: Creamy and slightly sweet; works nicely but less common.

Plant-based milks that are thin (flax) or have a strong flavor (hemp) are not recommended as they can impact curdling and taste.

Best Acids for Vegan Buttermilk

Fresh lemon juice: Classic for a clean, tangy flavor.
Apple cider vinegar: Adds complexity and tang; also a favorite for many bakers.
White vinegar: Also works but use sparingly due to its stronger taste.

Choose whichever acid you have on hand – both lemon juice and apple cider vinegar are excellent choices. Avoid using dark balsamic or flavored vinegars, as they add unwanted flavors.

Step-by-Step Instructions: How to Make Vegan Buttermilk

Measure your dairy-free milk. Pour 1 cup of your chosen unsweetened plant milk into a bowl or measuring cup.
Add the acid. Mix in 1 tablespoon of freshly squeezed lemon juice or apple cider vinegar.
Stir well. Whisk or gently stir to combine thoroughly.
Let it rest. Allow the mixture to sit for 5–10 minutes. During this time, the plant milk will begin to curdle and thicken slightly – this is your buttermilk!
Use immediately or store. Vegan buttermilk is best used fresh, but can be covered and stored in the refrigerator for 1–2 days. Stir before use if any separation occurs.

What to Expect (Consistency and Flavor)

Curdled appearance: You’ll notice the milk thickens a bit and may look curdled on the surface – this is totally normal and desired!
Tangy flavor: This acidity brings out flavors in baked goods and balances sweetness.
Not as thick as dairy buttermilk: It won’t reach the heavy creaminess of traditional buttermilk, but its performance in recipes is almost identical.

Ways to Use Vegan Buttermilk

This versatile, dairy-free ingredient is ideal anywhere traditional buttermilk would shine. Some classic uses include:

Vegan biscuits or scones (provides lift and tender, flaky texture)
Fluffy pancakes and waffles
Muffins, quick breads, and cakes (add moisture and softness)
Creamy dressings and dips, like vegan ranch
Fried foods (as a soaking liquid for plant-based tofu nuggets or cauliflower wings)
Marinades for imparting moisture and tang

Nearly any recipe that relies on buttermilk can be made vegan using this quick swap.

Sample Recipes Featuring Vegan Buttermilk

Recipe	How Vegan Buttermilk Helps
Vegan Biscuits	Adds tender texture and activates baking soda for maximum rise.
Pancakes	Lightens batter, produces fluffier pancakes.
Vegan Ranch Dressing	Provides a tangy, traditional flavor and creamy texture.
Chocolate Cake	Keeps the crumb moist and enhances chocolate flavor.

Tips, Variations, and Troubleshooting

Use unsweetened, plain milk. Flavored or sweetened varieties can change the taste and success of your final dish.
Acid is essential. Lemon juice brings a bright flavor, while vinegar is more neutral—use what fits your recipe best.
Mix and let sit. Don’t skip the rest time! This allows the acid to work and slightly curdle the milk, increasing complexity and effectiveness.
Storage: Buttermilk made fresh is always best. If storing, use within 1–2 days, and shake or stir before using as separation may occur.
Scaling up: Double or triple the recipe to make larger batches for weekly meal prep.
Some plant milks may not curdle as dramatically. If using a thinner oat or almond milk, rest assured the acidity still offers the needed reaction for recipes.

Vegan Buttermilk Varieties at a Glance

Plant Milk	Acid Option	Flavor	Best Use
Soy Milk	Lemon Juice / Vinegar	Tangy, rich	Baking, pancakes, biscuits
Almond Milk	Lemon Juice / Vinegar	Mild, nutty	General baking, dressings
Oat Milk	Lemon Juice / Vinegar	Mild, sweet	Pancakes, muffins
Cashew Milk	Lemon Juice / Vinegar	Creamy, subtle	Baking, sauces

Frequently Asked Questions (FAQs)

Q: Can I use any non-dairy milk for vegan buttermilk?

A: Most unsweetened, neutral-flavored plant milks work such as soy, almond, cashew, and oat. Avoid strong or thin milks like flax or hemp for best results.

Q: Does vegan buttermilk thicken like dairy buttermilk?

A: Vegan buttermilk may not thicken as much as dairy buttermilk, but will curdle slightly and provide the same acidic qualities needed for your recipes.

Q: How long does vegan buttermilk last in the refrigerator?

A: It’s best used fresh, but will keep in a sealed container in the refrigerator for 1–2 days. Always stir before using as some separation may occur.

Q: What if I only have white vinegar?

A: White vinegar can be used in place of lemon juice or apple cider vinegar, but use it sparingly since it has a stronger flavor.

Q: Can I use vegan buttermilk in gluten-free recipes?

A: Yes! Vegan buttermilk works wonderfully in gluten-free baking, providing moisture, tenderness, and lift just like in traditional recipes.

Best Practices for Vegan Buttermilk in Baking

Always whisk or stir the buttermilk before using, especially if it’s been stored.
Match the plant milk to your recipe flavor profile. For savory dishes, soy or unsweetened almond works best. For sweet treats, oat or cashew milk adds extra creaminess.
Measure accurately to maintain the balance required for leavening reactions with baking soda or baking powder.
Need more “tang”? Increase the acid by an extra half-teaspoon for dressings or less for baked goods.

Quick Vegan Buttermilk Recipe Recap

Yield: 1 cup vegan buttermilk

1 cup (240 ml) unsweetened, plain plant-based milk (recommended: soy, almond, oat, or cashew)
1 tablespoon (15 ml) acid (fresh lemon juice or apple cider vinegar)

Instructions:

Add the acid to the milk in a bowl or measuring cup.
Stir and let sit for 5–10 minutes until slightly curdled.
Use immediately, or store up to 1–2 days in the refrigerator.

If you tried this vegan buttermilk guide, we’d love to hear how it went! Leave a comment below with your baking tips or any flavor variations. Feel free to tag your pictures on social media when you use this shortcut in your favorite plant-based biscuits, pancakes, or dressings!

More Vegan Baking Guides

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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