How to Make Vegan Buttermilk for Baking

Learn how to make vegan buttermilk in under a minute with only two ingredients that you probably already have on hand.

Learn how to make vegan buttermilk in under a minute with only two ingredients that you probably already have on hand.

If you’re new to converting conventional recipes to vegan ones, replacing buttermilk can seem like a challenge. It totally isn’t! You only need two ingredients to make your own. Here’s how to make vegan buttermilk in seconds, no exaggeration.

Related: Crafting a Vegan World

Calling this a recipe really overstates what you’re doing here. It’s more of a stirring. For years, when I was making my own buttermilk, I’d mix the ingredients, then dutifully let them sit for 10 minutes or so, while the milk curdled like proper buttermilk. Buy, you guys. You don’t even have to do that. Alisa at Go Dairy Free explains that the curdling isn’t really important when you’re making buttermilk for baking.

All that you need to make your own vegan buttermilk are soy or almond milk and a tiny amount of apple cider vinegar. Stir them together, and you’re ready to bake! It seriously takes one minute.

More vegan kitchen tips: Aquafaba Egg Replacer, More Vegan Egg Substitutes, Homemade Vegan Yogurt, Homemade Almond Milk

How to Make Vegan Buttermilk

Yield: 1 cup


  • 1 cup soy or almond milk (I have not tested this with other vegan milks. I hear that it works, but I don’t want to recommend something that I haven’t tried in my own kitchen.)
  • 1 tablespoon apple cider vinegar


  1. Stir the vegan milk and vinegar together, and use in any recipe that calls for buttermilk.

Can you believe how easy it is? Are there other vegan ingredients that you need to substitute? Ask away in the comments! I love helping people find ways to kick animal products to the curb in favor of vegan options that work just as well!

Republished with permission from Eat Drink Better, image via Shutterstock.

1 thought on “How to Make Vegan Buttermilk for Baking”

  1. I made vegan biscuits yesterday and the recipe called for almond milk and lemon juice as a substitute for buttermilk. It worked amazing! Trying to find more info on what causes this chemical reaction so I can play around (also I’m a nerd). Nice to know that ACV can also be used as that’s usually more convenient than using lemon – plus lemon can get expensive if you are using the organic ones! Thanks for the post and if you have any additional info on this particular subject lmk 🙂 – jessika

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