5 Minute Vegan Buttermilk Recipe
Servings: 1 cup
Ingredients
- 1 cup soy milk
- 1 tablespoon apple cider vinegar, fresh lemon juice, vinegar
Instructions
- Measure out the soy milk, add the apple cider vinegar.
- Stir and let curdle/coagulate for 5 minutes.
- Ready to use.
Notes
Unsweetened, plain, dairy-free milk: I usually use soy milk because it curdles really well and I have it on hand. If you are allergic to soy try almond milk, oat milk, flax milk - any plant milk with the exception of coconut milk should work as well.
Acid: The apple cider vinegar works to sour or curdle the milk. You can sub in fresh lemon juice or white vinegar if that's what you have on hand.
Million Dollar Tip: Don't measure your apple cider vinegar over the soy milk incase of spillage or accidental over pouring!
Storage: Store the buttermilk in the fridge in a jar or container for up to 4 days. Give it a shake before using in pancakes, vegan biscuits, cakes or salad dressings.