What is a vegan substitute for buttermilk?

For every one cup of buttermilk, purée one-quarter cup of silken tofu with a pinch of salt, one tablespoon vinegar or lemon juice and half a cup water in a blender.

Is half and half the same as buttermilk?

Both are acidic enough to make the milk turn to buttermilk. So if you are baking cakes, cupcakes, biscuits, and such and looking for it to be even more similar to real buttermilk, use heavy cream or half heavy cream and half milk so it’s just as thick as buttermilk, then add in the vinegar.

What makes buttermilk thick?

As unpasteurized cream sat “ripening” for a few days before churning, naturally occurring bacteria caused it to ferment by converting milk sugars into lactic acid, which made the resulting buttermilk mildly sour and slightly thickened. Often, it’s also reinforced with salt and thickeners like carrageenan and starch.

What can I substitute for buttermilk in a vegan recipe?

With luck, you’ll have a little regular milk in your fridge. To make a vegan buttermilk substitute, replace the dairy milk in these recipes with almond milk or soy milk. Each buttermilk substitute recipe below combines regular milk with an acidic ingredient like lemon juice or yogurt. Each substitute makes 1 cup.

How to make buttermilk substitute with lemon juice?

To make 1 cup of buttermilk substitute, add 1 tablespoon (15 ml) of lemon juice to a liquid measuring cup. Then, add milk to the 1-cup line (237 ml) and stir. You can either use fresh-squeezed lemon juice or bottled lemon juice.

What can I use instead of buttermilk for pancakes?

For baked goods like pancakes, waffles or muffins, soured milk makes an excellent ersatz buttermilk. To make your own soured milk, put 1 tablespoon of lemon juice or white vinegar in a measuring cup, then add enough milk to equal 1 cup.

What can I substitute for buttermilk in King Arthur baking?

1 tablespoon vinegar or lemon juice mixed into 1 cup of milk. Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles. 1 3/4 teaspoons cream of tartar mixed with 1 cup of milk. Shake until the cream of tartar dissolves. Sour cream thinned with milk or water to the consistency of heavy cream.