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–+ servings
Almond milk and vinegar mixture in a glass measuring cup and a stirring spoon inside it.
5 from 1 vote

How To Make Almond Milk Buttermilk

By Zerrin & Yusuf
A great vegan substitute for buttermilk than you can make with 2 ingredients. Use it in making cakes, cookies, waffles or pancakes and get the fluffiest result every time.
Yields: 1 cup
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PREP 2 minutes
COOK 0 minutes
TOTAL 2 minutes

INGREDIENTS
  

  • 240 ml almond milk
  • 1 tablespoon apple cider vinegar

INSTRUCTIONS
 

  • Put almond milk in a medium sized cup. Pour vinegar into it and stir well.
  • Let it sit for 1-2 minutes to curdle.
  • Use it in recipes that require buttermilk.

NOTES

  1. You can increase or decrease the amount with the same 1:1 ratio. 
  2. You can make this recipe with any unsweetened plant-based milk. But you will get the best result with almond milk or soy milk.  
  3. Works better when the vegan milk is at room temperature.
  4. Any light-colored vinegar works well. 
  5. You can substitute lemon juice for vinegar if you don’t have vinegar on hand.
  6. If you don’t use it immediately, it separates. It is normal. Just give it a stir and then use it.
  7. You can store it in the fridge for 2-3 days if you have any leftovers. But we prefer making it right before using it in a recipe.

NUTRITION

Calories: 39kcalCarbohydrates: 1gProtein: 1gFat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 330mgPotassium: 11mgFiber: 1gSugar: 0.3gCalcium: 305mgIron: 0.03mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course How To
Cuisine American
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