Make homemade vegan buttermilk in 2 easy steps using just 2 simple ingredients. This non-dairy buttermilk alternative can be used in baking to tenderize and add moisture and flavor to cakes, pancakes, bread, waffles, and more.
Add the soy milk and apple cider vinegar to a mixing bowl or measuring jug. Stir to combine the ingredients and allow it to sit at room temperature for 5 minutes.
The buttermilk is ready to use once it is curdled and has separated. If using almond milk or oat milk, it may take up to 10 minutes for the milk to curdle.
Stir the buttermilk again and use immediately.
Storage
If you have leftover buttermilk, store it in an airtight jar and refrigerate it for up to 3 days. Although, it is so quick to make I usually prep it just in advance of making a recipe. You can also freeze it in an airtight jar or container. If using a glass jar, be sure to leave some space for the liquid to expand when frozen. To defrost the buttermilk, place it in the fridge overnight before using it. Give the jar a good shake before adding it to your recipe.
Notes
Soy milk makes the best vegan alternative to buttermilk. Due to the higher protein content, it curdles much better than almond milk or oat milk.
Unless a recipe calls for chilled buttermilk (like my vegan buttermilk pie crust), then it's best to use room-temperature ingredients.