Make your favourite pancake, waffle, and salad dressing recipes with this easy vegan buttermilk. You only need two ingredients, and you probably have them in your kitchen right now!
Buttermilk, also known as “sour milk,” is a dairy product traditionally made from the liquid left over after churning butter out of cream. It has a slightly sour and tangy flavour, so it’s not something you’re likely to drink out of a glass—it’s most commonly used as in ingredient in recipes.
Buttermilk adds a unique flavor and texture to many of our favourite foods. It helps give baked goods like pancakes, waffles, cakes, biscuits, and scones a light and fluffy texture, as well as adding a subtle tangy flavour. It also helps breads and cakes stay moist longer, and in cooking, it’s used as a tenderiser and for dredging.
Traditional buttermilk isn’t an option for vegans since it contains dairy, but you can easily make a plant-based version with soy milk and an acid like lemon juice or vinegar. So simple!
What Makes This Vegan Buttermilk Recipe Work
In a word: science! But if you want specifics, here’s why this recipe works:
- Acid . The lemon juice or vinegar used in this recipe replicates the acidic nature of traditional buttermilk and causes the plant milk to curdle.
- Fat . The fat in the milk helps make this vegan buttermilk just as creamy and rich as traditional buttermilk.
- Soy lecithin . The soy lecithin in soy milk promotes curdling, so you get a result very similar to dairy buttermilk.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Soy milk – While you can use another plant milk here, soy milk really works best due to its soy lecithin.
- Lemon juice, apple cider vinegar, or white vinegar – The acid you need to curdle the milk.
How to Make Vegan Buttermilk
Here’s how simple it is to make your own vegan buttermilk:
- Whisk . In a liquid measuring cup or bowl, whisk the soy milk and the lemon juice or vinegar until combined.
- Wait . Set the bowl aside until the mixture thickens and curdles.
- Use . Your vegan buttermilk can be used in any recipes that call for traditional buttermilk.
Tips for Success
There’s not much to this vegan buttermilk recipe, but here are a few tips to help you along the way:
- Use a liquid measuring cup . Not a dry measuring cup! A liquid measuring cup is more accurate when measuring liquids.
- Adjust as needed . If you need more buttermilk, you can easily double or triple the recipe.
- Don’t forget to wait . It’ll take a few minutes for the mixture to curdle.
Ways to Use Vegan Buttermilk
Vegan buttermilk can be used in any recipe that requires traditional buttermilk, including pancakes, waffles, cakes, and biscuits. It also adds moisture and flavor to breads, muffins, scones, banana bread—the possibilities are endless! Here are some of my recipes that use vegan buttermilk:
- Blueberry Muffins
- Blueberry Lemon Pancakes
- Vegan Waffles
- Gluten-Free Chocolate Cake
- Vegan Chicken Nuggets
- Cornbread
How to Store
Vegan buttermilk can be stored in the refrigerator for up to 5 days. Be sure to shake or whisk it before using, as it may separate a bit over time.
Can I Freeze Vegan Buttermilk?
Yes, you can freeze vegan buttermilk in an airtight container or freezer bag for up to 3 months; thaw it in the refrigerator before using.
Alternatively, you can freeze the buttermilk in an ice cube tray and then transfer the cubes into a freezer-safe bag or container—this way you can just take out exactly what you need for each recipe!
More Vegan Basics
- Cashew Whipped Cream
- Vegan Heavy Cream Substitute
- How to Make Vegan Parmesan Cheese
- Vegan Bacon Crumbles
- Vegan Butter
Ingredients
- 1 cup soy milk , (or other nut milk such as cashew milk, oat milk, almond milk etc) (120mL))*
- 2 tablespoons lemon juice or apple cider vinegar or white vinegar
Instructions
- In a measuring glass container or any container, whisk together the soy milk and the lemon juice/vinegar together. Stir until combined, for a few seconds, and then set aside.
- The mixture should begin to curdle slightly – and this is vegan buttermilk. Use as desired!
Notes
- *I prefer using full fat soy milk because it’s thicker, closer in texture and protein make up to dairy milk and the soy lecithin helps with curdling too so you get a result the most similar to dairy buttermilk.
- To store : Vegan buttermilk can be stored in the refrigerator for up to 5 days. Be sure to shake or whisk it before using, as it may separate a bit over time.
- To freeze : Freeze vegan buttermilk in an airtight container or freezer bag for up to 3 months; thaw it in the refrigerator before using.
Vegan Buttermilk
Ingredients
- 1 cup soy milk (or other nut milk such as cashew milk, oat milk, almond milk etc) (120mL))*
- 2 tablespoons lemon juice or apple cider vinegar or white vinegar
Instructions
- In a measuring glass container or any container, whisk together the soy milk and the lemon juice/vinegar together. Stir until combined, for a few seconds, and then set aside.
- The mixture should begin to curdle slightly - and this is vegan buttermilk. Use as desired!
Notes
- *I prefer using full fat soy milk because it’s thicker, closer in texture and protein make up to dairy milk and the soy lecithin helps with curdling too so you get a result the most similar to dairy buttermilk.
- To store : Vegan buttermilk can be stored in the refrigerator for up to 5 days. Be sure to shake or whisk it before using, as it may separate a bit over time.
- To freeze : Freeze vegan buttermilk in an airtight container or freezer bag for up to 3 months; thaw it in the refrigerator before using.
Nutrition
Vegan Buttermilk https://jessicainthekitchen.com/vegan-buttermilk/ July 10, 2023
Homemade tzatziki brightens up any meal! This vegan version is tangy, refreshing, garlicky, and full of bright lemon flavour. Use it as a dip or drizzle it over falafel, gyros, and more!
Tzatziki is a creamy, delicious condiment used in Mediterranean cuisine, but once you give it a try, you’ll want to put it on all the things! The good news is that you totally can, because not only is tzatziki easy to make, it also really does go with everything.
Tzatziki is made with yogurt, cucumber, garlic, olive oil, and lemon juice. The combination is creamy, cool, and tangy, and it’s just as good as a veggie dip as it is for drizzling over Crispy Homemade Falafel or your favorite gyros.
Why You’ll Love This Tzatziki Recipe
Here’s what makes this tzatziki recipe a must-make:
- Versatile . There are so many ways to use tzatziki! Once you give it a try, you’ll want to keep this on hand in the fridge at all times. I share some of my favourite ideas below.
- Delicious . With its creamy texture and perfect balance of flavours, tzatziki is absolutely delectable. It adds bright flavour to anything you add it to!
- Easy . Whip up this vegan tzatziki in a matter of minutes. After you grate the cucumber, it’s simply a matter of stirring everything together.
- Vegan . My tzatziki recipe is made with plant-based Greek yogurt, so it’s dairy-free!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cucumbers – Grate the cucumbers with a box grater or use your food processor.
- Vegan Greek yogurt – You’ll want to use Greek yogurt because it’s thicker.
- Sea salt
- Ground black pepper
- Olive oil
- Lemon juice – Freshly squeezed lemon juice is best!
- Garlic – Garlic adds loads of flavour to tzatziki.
How to Make Tzatziki
Here’s how easy it is to make your own tzatziki at home!
- Strain the cucumbers . Wrap the grated cucumber in a clean kitchen towel and squeeze it over the sink to remove the excess liquid.
- Combine . Place the cucumbers in a mixing bowl, then add the remaining ingredients and stir.
- Chill . Refrigerate the tzatziki for at least 30 minutes to allow the flavours to meld.
Tips for Success
There’s really not much to this tzatziki recipe, but these additional tips will help you make sure it turns out perfect.
- Finely grate the cucumber . Tzatziki is a sauce (or dip), so you don’t want big chunks of cucumber in it! Grate it finely so it incorporates easily into the yogurt.
- Drain the cucumber well . If there’s too much liquid in your cucumber, you’ll end up with thin, watery tzatziki. Squeeze the cucumber as much as you can, until there’s no more water dripping out from the towel.
- Don’t skip the chilling time . Your tzatziki will taste so much better after 30 minutes in the fridge. All the flavours really come together.
What Do You Eat Tzatziki Dip With?
Tzatziki dip is a delicious accompaniment to many dishes, from my Vegan Beet Falafel to Vegan Tempeh Gyros and Vegan Kofta . Tzatziki can also be used to top salads, mixed into grain bowls or added wraps for an extra boost of flavour. And of course, it’s an excellent dip for vegetables and pita chips .
Variations
If you’d like, you can add fresh herbs to tzatziki. Minced mint, dill, or parsley add some herbaceous flavour to the mix. For a more mellow garlic flavour, swap the fresh garlic for a whole head of Air Fryer Roasted Garlic .
How to Store
Tzatziki should be stored in an airtight container in the refrigerator, where it will keep for up to 3 days. Make sure to give it a good stir before serving, as the ingredients may separate over time.
Can You Freeze Tzatziki?
You can freeze tzatziki for up to 2 months, although it’s definitely best enjoyed fresh. Transfer it into a freezer-safe container or freezer bag. When you’re ready to enjoy, let the sauce thaw overnight in the refrigerator and stir it before serving.
More Vegan Sauce and Dip Recipes
- How to Make Homemade Marinara Sauce
- Vegan Whipped Feta Dip
- Perfect Homemade Hummus
- Thai Peanut Sauce
- Vegan Spinach Artichoke Dip
Ingredients
- ½ cup grated cucumbers
- 1 cup Greek vegan yogurt
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic , minced
Instructions
- Place the grated cucumber on a towel and wrap the towel around it. Squeeze out all the excess liquid that you can.
- In a bowl, mix the squeezed grated cucumbers with the yogurt, sea salt, ground black pepper, olive oil, lemon juice and garlic. Stir together until thoroughly combined. Let the mix set together for at least 30 minutes in the fridge for the flavours to meld together, then serve with some pita chips and veggies. Enjoy!
