How to Make Vegan Buttermilk

Jump to Recipe
Stirring almond milk and lemon juice in a measuring glass to make vegan buttermilk

Have a favorite recipe that calls for buttermilk, but want to make it vegan or dairy-free? This recipe is the 2-ingredient, 5-minute solution.

Almond milk and lemon wedges on a plate

How to Make Vegan Buttermilk

Simply stir together your favorite dairy-free milk (we like almond or oat milk) with lemon juice or apple cider vinegar.

Pouring lemon juice into a bowl of almond milk

Let it sit for a few minutes, and the mixture should curdle slightly from the acidity. It won’t thicken quite like buttermilk, but it has a similar effect in recipes!

Stirring together almond milk and lemon juice in a bowl

This EASY, versatile vegan buttermilk is now ready to use as a 1:1 substitute for buttermilk in your favorite recipes. Use it in our Best Damn Vegan Biscuits, Easy Vegan Gluten-Free Biscuits, Easy Vegan Ranch Dressing, and more!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Lemon wedges on a plate with a jar of vegan buttermilk

How to Make Vegan Buttermilk

EASY vegan buttermilk made with 2 ingredients in 5 minutes. Perfect for biscuits, ranch, and other recipes that call for buttermilk.
Author Minimalist Baker
Stirring almond milk and lemon juice in a measuring glass to make vegan buttermilk
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (cup)
Course Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1-2 Days



  • 1 cup unsweetened, plain dairy-free milk (such as almond or oat milk)
  • 1 Tbsp fresh lemon juice or apple cider vinegar


  • In a bowl, combine lemon juice with almond milk to make “vegan buttermilk.” Set aside for a few minutes — it should curdle slightly. It won’t thicken like buttermilk, but it has a similar effect in recipes.
  • Use in vegan ranch, biscuits (or gluten-free biscuits), or anywhere else that calls for buttermilk. Best when fresh, but it can be stored in the refrigerator for up to 1-2 days and stirred before using.


*Nutrition information is a rough estimate and will depend on the type of dairy-free milk used. We calculated with fortified almond milk and lemon juice.

Nutrition (1 of 1 servings)

Serving: 1 cup Calories: 39 Carbohydrates: 4.2 g Protein: 1 g Fat: 2.3 g Saturated Fat: 0.2 g Polyunsaturated Fat: 0.58 g Monounsaturated Fat: 1.42 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 173 mg Potassium: 177 mg Fiber: 0.5 g Sugar: 2.3 g Vitamin A: 0 IU Vitamin C: 6 mg Calcium: 443 mg Iron: 0.7 mg

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Aiesha says

    Love all your recipes and have been recommending your site to others for years! I’ve been wondering, should I be mixing the “mother” in the apple cider vinegar for this recipe or in general? Or should I let the mother sit at the bottom of the bottle?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad you enjoy our recipes, Aiesha! Thank you for letting us know and for sharing our site with others! We don’t typically add the mother, but it probably wouldn’t hurt it.