Step 1
Buttermilk is a buttery, slightly thickened milk that makes for wonderful biscuits, pancakes, muffins, cupcakes and other various breads.
To my knowledge, there is no vegan buttermilk sold commercially. Luckily though, it is super easy to make your own. Say you need 1 cup “buttermilk”; here’s how you would make it:
- Place 1 tablespoon lemon juice, lime juice, apple cider vinegar, or white vinegar in a measuring cup.
- Add enough non-dairy milk (of your choosing) until it reaches the 1-cup line; stir with a fork or whisk.
- Allow mixture to rest for 5-10 minutes.
Step 2
Voila, you have your vegan buttermilk! The juice/vinegar adds a flavor similar to buttermilk and also curdles the milk allowing it to become slightly thicker.
Vegetarian since 2007 and vegan since 2009, Meagen thinks about food nearly 24/7 and is a self-proclaimed vegan food addict.
Vegan Food Addict 
Ok so…cashew, almond, soy or rice beverage will all thicken up like butter milk???
Yep! All the non-dairy milks I’ve used have.
Wonder if you could use vegan buttermilk and vegan mayo to make a sort of ranch dressing??
Hello Cheri, I haven’t tried it myself but I think it is worth a shot. My only concern would be that the acid in the buttermilk (i.e. citrus juice or vinegar) might separate the dressing making it a little watery. If you try it out, let me know how it comes out!
A little late here, but I’m actually getting ready to make my “famous” veggie-dip/ranch-dressing by using this recipe for ‘butter’milk, plain coconut yogurt (greek-style), and Earth Balance vegan mayo. Going to use the the same amounts as my dairy-laden recipe with the same herbs and spices. I’ll report back and let you know how it turns out. I’ll be super happy if it works as I started having a difficult time digesting the original ingredients but have missed the dip with my veggies (raw and cooked!) for a few years now.
A little late here, but I’m actually getting ready to make my “famous” veggie-dip/ranch-dressing by using this recipe for ‘butter’milk, plain coconut yogurt (greek-style), and Earth Balance vegan mayo. Going to use the the same amounts as my dairy-laden recipe with the same herbs and spices. I’ll report back and let you know how it turns out. I’ll be super happy if it works as I started having a difficult time digesting the original ingredients but have missed the dip with my veggies (raw and cooked!) for a few years now.
Love this! Used the recommendation to make lemon scones a few days ago and they were delis and buttery! Thank you. 🙂
Yay! So glad to hear it, Chioma! I wish I was there to try those delicious scones. 😉
Great tip! I am building a community of vegans and would love for you to hop over and leave a recipe.