Baking

Vegan substitute for Buttermilk

Key facts

Replaces
Buttermilk
Category
Baking
Options here
3 tested swaps
Easiest swap
Soy milk + lemon — 240 ml + 1 tbsp lemon juice

Options, ratios and best uses

Soy milk + lemon

240 ml + 1 tbsp lemon juice

Rest 10 minutes until it curdles.

Best for: pancakes, scones, cakes

Soy milk + vinegar

240 ml + 1 tbsp cider vinegar

Neutral flavour; the most reliable curdle.

Best for: cornbread, soda bread

Plant yoghurt thinned

3 parts yoghurt : 1 water

Thicker result, extra tang.

Best for: marinades, rich cakes

Tips

  • Soy and pea milks curdle best — almond barely does
  • Use within 30 minutes of mixing
  • Keep the soda in the recipe: it needs the acid

Avoid

  • Using sweetened vanilla milk in savoury bakes
  • Substituting with plain plant milk and no acid

Questions people ask

Why does my almond buttermilk not curdle?

Low protein. Switch to soy or pea milk for visible curdling.

Does it change the taste?

Barely — the acid is neutralised by the baking soda in the oven.

Related swaps

Free to reuse under CC BY 4.0 with a link back.

A substitution is not a nutrition guarantee

Choose a replacement for the job the original ingredient performs: binding, aeration, thickening, fat or flavour. A mushroom can imitate a patty's shape while providing much less protein; a nut cream can mimic dairy texture without its calcium or B12 fortification. Check the actual product and the rest of the meal.

Ratios are starting points unless a complete recipe has been tested with that exact replacement. Brand formulation, water content and cooking method change the result. Try a small batch for important bakes, and check soy, nuts, sesame and wheat allergens even when a product is labelled vegan.

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