Buttermilk's tangy acidity is crucial for tender pancakes, fluffy biscuits, and moist cakes, and plant-based versions deliver the same chemical reactions for perfect results.
The key to great vegan buttermilk is achieving the right acidity level to activate baking soda and break down gluten for tender, light textures.
These simple methods use common ingredients to create the tangy, thick consistency that makes buttermilk so valuable in baking and cooking.
The 4 Best Substitutes
1. Plant Milk + Lemon Juice
Substitution Ratio
1 cup plant milk + 1 tbsp lemon juice (let sit 5 minutes)
Pros & Cons
Pro Tip
Most versatile method. Works with any unsweetened plant milk. Let sit to curdle before using.
2. Plant Milk + Apple Cider Vinegar
Substitution Ratio
1 cup plant milk + 1 tbsp apple cider vinegar (let sit 5 minutes)
Pros & Cons
Pro Tip
Apple cider vinegar provides excellent tang and works especially well in savory applications.
3. Plant Milk + Cream of Tartar
Substitution Ratio
1 cup plant milk + 1 3/4 tsp cream of tartar
Pros & Cons
Pro Tip
Best option when you don't want visible curdling or strong acidic flavors.
4. Store-Bought Vegan Buttermilk
Substitution Ratio
1:1 replacement
Pros & Cons
Pro Tip
Brands like Kite Hill and Miyoko's offer authentic cultured vegan buttermilk
Troubleshooting Common Issues
Buttermilk not curdling enough
Add more acid (lemon/vinegar), use thicker plant milk, or let sit longer
Too sour or acidic taste
Reduce acid amount slightly, or choose cream of tartar method for milder tang
Baked goods not rising properly
Ensure buttermilk is properly acidic, check baking soda freshness, use immediately
Expert Tips
Professional Secrets
- Use room temperature plant milk for better curdling and mixing
- Make buttermilk just before using for best chemical reactions
- Soy milk creates the most authentic curdling and texture