Buttermilk acts as a secret weapon in cooking, tenderizing proteins, enhancing fluffiness in baked goods, and providing rich flavors in dressings. It’s easy to replicate it with plant-based options.
To make vegan buttermilk, simply mix a tablespoon of vinegar with a cup of soy milk, allowing it to curdle; this method mimics the texture and taste of dairy buttermilk.
While various plant-based milks can be used for vegan buttermilk, soy milk is the best option for curdling, yielding a similar flavor and texture to dairy buttermilk.
Vegan buttermilk offers the same cooking benefits as dairy buttermilk, helping dough rise and contributing to the fluffiness of baked goods, making it a valuable substitute.
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