Buttermilk, a cultured dairy product, is essentially fermented milk. The fermentation process results in an acidic yet creamy liquid great for tenderizing meats, offering a creamy tanginess to dressings, and providing baked goods with a fluffy texture while ensuring they stay moist.
To make vegan homemade buttermilk, mix dairy-free milk with an acidic liquid such as apple cider vinegar or lemon juice. Oat milk and lemon juice or soy milk and apple cider vinegar are ideal pairings.
The acid in buttermilk activates baking soda, producing gas that helps baked goods rise, resulting in fluffy treats. The vegan buttermilk mixture is perfect for all vegan baking recipes.
Vora’s recipe for the best vegan pancakes uses 1½ tablespoons of lemon juice and 1¾ cups of soy milk, while her vegan cornbread recipe calls for 2 teaspoons of apple cider vinegar and 1½ cups of oat milk.
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