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