This easy homemade vegan buttermilk recipe is a great dairy buttermilk substitute. It is quick to make and comes together in only five minutes using only two ingredients. This dairy-free buttermilk substitute is great for baking cakes, biscuits, and any other recipes that call for regular dairy buttermilk.

Ingredients to Make Vegan Buttermilk:

Dairy-Free Milk: I like to use unsweetened soy or unsweetened almond milk.
Vinegar: Apple cider vinegar is my go-to, but you can also use white vinegar or lemon juice.

How to Make Homemade Vegan Buttermilk:

To a measuring cup, add the vegan milk.
Add the vinegar or lemon juice.
Lightly stir or whisk to combine.
Set the buttermilk aside for 5 minutes to allow it to curdle.

Is Buttermilk Vegan?

No. Buttermilk is made from fermented cow's milk, so it’s most certainly not vegan-friendly.

Can I Use Lemon Juice to Make Vegan Buttermilk?

Absolutely! Fresh lemon juice, due to its acidity, is a perfect replacement for vinegar when making your vegan buttermilk.

Which Vegan Milk Should I Use to Make Vegan Buttermilk?

Soy milk, almond milk, and pea milk are great plant-based milk options for making vegan buttermilk. These milks are high in protein, which helps them to curdle well. For the best results, I would not recommend using oat milk or coconut milk, as these are high in fat and don’t react the same to acids.

How Do I Store Vegan Buttermilk?

Vegan buttermilk can be kept in an airtight container for up to 5 days.

Can I Freeze Vegan Buttermilk?

Vegan buttermilk can also be frozen for later use to save time. I would recommend freezing it into ice cube trays and then thawing them at room temperature for a few hours before use. But it’s so simple to make, you may just want to make a fresh batch whenever you need it.