A Vegan Substitute for Buttermilk


So, today I learned how to create a buttermilk substitute in a whole foods way and it’s very simple. Add 1 tbsp vinegar to 1 cup of non-dairy milk. Let it stand for 5 minutes. The milk curdles immediately. You can also use lemon juice if you don’t have vinegar.

When using buttermilk in leavened baked goods it is necessary to lower the amount of baking powder because buttermilk has more acid than regular milk. For example, for every cup of buttermilk used in place of regular milk, you reduce the amount of baking powder by 2 teaspoons and add 1/2 teaspoon baking soda.

6 responses to “A Vegan Substitute for Buttermilk

  1. Does this mean you are creating corn bread to go in it? :-)

  2. Possibly? Actually, this was for the biscuits but the formula wasn’t right. I could easily replace it with vegan butter or coconut oil but I am trying to keep the fat down. I have other uses for this “buttermilk” though.

  3. Could this be used for tea cakes?

  4. Non dairy milk ? .. Almond milk? What’s non dairy milk?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s