This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.
What I love about dairy free buttermilk
Long before we went dairy free, I started making my own buttermilk replacement. It’s not an ingredient I bought regularly, so I was always in a pinch when a recipe called for it.
So when we gave up dairy, I did the same thing I had always done. A little bit of almond milk mixed with some lemon juice or vinegar.
Usually, it worked just fine, but occasionally, I found myself missing the rich, creaminess that traditional buttermilk lends to a recipe – especially for recipes like homemade ranch dressing.
Thankfully, my favorite unsweetened coconut yogurt came to the rescue again. By thinning out the already acidic yogurt, you get a closer substitute for buttermilk that’s thick and creamy.
Either method works, but since we normally have the unsweetened coconut yogurt in our fridge, that’s my favorite option.
Here’s what you’ll need to make it
How to make buttermilk – 2 ways
Yogurt + dairy free milk. Combine 3/4 cup unsweetened plain coconut yogurt with 1/4 cup of your favorite plant-based milk and whisk until smooth.
Dairy free milk + acid. Combine 1 cup of your favorite vegan milk with 1 tablespoon lemon juice in a liquid measuring cup or bowl.
Use as needed. You can use your dairy free buttermilk in your favorite recipes right away or store in the fridge for up to 1 week.
Ways to use vegan buttermilk:
Some of these recipe suggestions will require other dairy substitutions, such as swapping out butter for vegan butter or oil.
- Buttermilk sourdough biscuits
- Blueberry buttermilk pancakes
- Pumpkin spice pancakes
- Buttermilk fried chicken
Buttermilk can be so delicious, creamy, buttery, and tangy. It also is full of dairy. Here are two different ways to make a vegan buttermilk substitute – using ingredients you already have. You can use them in your favorite recipes, or store it in the fridge to use as needed.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Category: Condiments
- Method: Mixing
- Diet: Vegan
- 3/4 cup unsweetened plain coconut yogurt
- 1/4 cup dairy free milk
- 1 cup dairy free milk
- 1 tablespoon lemon juice
- Serving Size:
- Calories: 273
- Sugar: 13.3 g
- Sodium: 80.6 mg
- Fat: 20.7 g
- Saturated Fat: 17.3 g
- Trans Fat:
- Carbohydrates: 13.7 g
- Fiber: 1.4 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: dairy free buttermilk, buttermilk replacement, buttermilk substitute, how to make buttermilk
Last Updated on October 15, 2021 by Melissa Belanger