Substitute Soy or almond milk + acid for Buttermilk
What buttermilk does in a recipe: Adds acidity and tenderness; its acid activates baking soda for lift.
Soy or almond milk + acid
per 1 cup buttermilk
US1 Tbsp lemon juice or vinegar + enough soy or almond milk to reach 1 cup; rest 10 min
Metric240 ml plant milk + 15 ml acid
CommonBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeAlcohol-freeContains nutContains soy
The acid curdles plant milk the same way.
What changes: Faint plant-milk flavor
Best for: Dairy-free baking
Where Buttermilk is the substitute: substitute Buttermilk (in batters/marinades) for Plain yogurt
More options: all 4 Buttermilk substitutes
Common questions
- What is the ratio for substituting Soy or almond milk + acid for Buttermilk?
- per 1 cup buttermilk — US: 1 Tbsp lemon juice or vinegar + enough soy or almond milk to reach 1 cup; rest 10 min. Metric: 240 ml plant milk + 15 ml acid.
- Why does Soy or almond milk + acid work as a Buttermilk substitute?
- The acid curdles plant milk the same way.
- What changes when you use Soy or almond milk + acid instead of Buttermilk?
- Faint plant-milk flavor
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