Soy Buttermilk
Whip up a quick and dairy-free alternative to traditional buttermilk with this easy recipe for Soy Buttermilk! Perfect for vegan baking and cooking, this simple concoction requires just two ingredients: unsweetened soy milk and apple cider vinegar. In just 5 minutes, the vinegar works its magic, curdling the soy milk to create a creamy, tangy mixture that mimics the taste and texture of classic buttermilk. Whether you're crafting fluffy pancakes, tender biscuits, or moist cakes, this versatile plant-based substitute is a must-have in your kitchen arsenal. Plus, it's a great option for those with lactose intolerance or seeking to reduce their dairy intake.
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Ingredients
- 1 cup Unsweetened soy milk
- 1 tablespoon Apple cider vinegar
Directions
Step 1
Measure out 1 cup of unsweetened soy milk and pour it into a small mixing bowl or measuring cup.
Step 2
Add 1 tablespoon of apple cider vinegar to the soy milk.
Step 3
Stir the mixture thoroughly with a spoon or whisk to combine.
Step 4
Let the mixture sit at room temperature for 5 minutes. During this time, the acid in the vinegar will curdle the soy milk slightly, mimicking the texture and tanginess of traditional buttermilk.
Step 5
After 5 minutes, your soy buttermilk is ready to use in your favorite recipes! If not using immediately, it can be stored in the refrigerator for up to 2 days in an airtight container.
Nutrition Facts
| Serving size | (257.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 83.0 |
| Total Fat 4.0g | 0% |
| Saturated Fat 0.5g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 90.4mg | 0% |
| Total Carbohydrate 4.1g | 0% |
| Dietary Fiber 1.0g | 0% |
| Total Sugars 1.1g | |
| Protein 7.0g | 0% |
| Vitamin D 119.5IU | 0% |
| Calcium 299.8mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 309.6mg | 0% |
Source of Calories