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A hand holds a measuring spoon and is pouring lemon juice into plant-based milk in a glass measuring cup.
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Vegan Buttermilk Recipe

Make this vegan buttermilk to use in your favorite recipes such as pancakes, ranch dressing and more. Or you can even drink buttermilk straight from the glass!
Course Sauce
Cuisine American
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes
Servings 1
Calories 110kcal
Author Marly McMillen

Ingredients

  • 1 cup plant-based milk
  • 1 tablespoon lemon juice

Instructions

  • Combine the plant-based milk with the lemon juice and gently stir. Set aside for 5 minutes to allow the milk to thicken.
  • Store vegan buttermilk in a lidded jar (like a mason jar) and keep refrigerated. It will keep up to 5 days.

Notes

If you prefer something besides lemon juice, you can substitute apple cider vinegar, or even white vinegar.

Nutrition

Calories: 110kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 333mg | Fiber: 1g | Sugar: 6g | Vitamin A: 927IU | Vitamin C: 23mg | Calcium: 330mg | Iron: 1mg