Buttermilk does two main things in recipes: it brings moisture and tenderness to baked goods while also being an acidic ingredient needed to react with baking soda. I love using buttermilk in cakes, muffins, and breads. Vegan buttermilk requires just two ingredients: soy milk and vinegar or lemon juice.

Two simple ingredients

Soy milk: I find that soy milk works the best for vegan buttermilk. It thickens and curdles as buttermilk should. However, if you prefer another non-dairy milk, you can use it. Note that it may not curdle and thicken the same, but it will still add moisture and an acidic ingredient to your baked good, which is the main goal of using buttermilk.

Vinegar or lemon juice: You can use white vinegar, apple cider vinegar, or lemon juice as the acidic ingredient for vegan buttermilk.

How to use this vegan buttermilk

Use this in place of buttermilk in recipes. I use this in just about all of my cakes.

Make Ahead

If you want to make this in advance to use later, prepare it and place in an air-tight container. Place in the fridge until you use.

Let me know your thoughts!

If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!