Buttermilk, which is typically a byproduct of producing butter, can be turned vegan by using a nut or plant-based milk alternative. Discover how to use almond milk and lemon juice to create a homemade vegan buttermilk alternative.
Vegan buttermilk is a dairy-free alternative to buttermilk that is created using vegan milk and an acid, such as vinegar or lemon juice. Raw pasteurised milk and microorganisms are used to make traditional buttermilk. Acidity is a leavening agent that reacts with baking soda to give dishes a frothy but rich texture in both vegan and normal buttermilk. Both savoury and sweet dishes, including bread, sauces, desserts, and biscuits, can be made using vegan buttermilk.
Acid and milk substituted for dairy make up the vegan buttermilk's two key components.
•For vegan buttermilk, use freshly squeezed lemon juice or vinegar. Your buttermilk can have a distinctive tangy flavour, which will be provided by distilled white vinegar and apple cider vinegar. Balsamic, sherry, white, and red wine kinds of vinegar should not be used on milk since they will over-curdle it.
•Protein-rich plant-based milk will aid in the curdling process. Soy milk and unsweetened almond milk work best. Combine unsweetened soy milk with dairy products made from almonds for the greatest flavour. Oat or cashew milk can be substituted in a pinch, but avoid using rice or coconut milk to avoid a watery texture.
Here’s the recipe.
Ingredients:
•1 cup plain, unsweetened almond milk (substitute soy, oat, or cashew milk)
•1 tablespoon freshly squeezed lemon juice
Method:
•Lemon juice should be added to your plant milk. Allow the milk to sit for at least five minutes, or until it appears slightly curdled. Use immediately or store for use in your preferred baking recipes.