HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!
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This Vegan Buttermilk recipe is my go-to for making by gluten-free baked good light and fluffy without adding eggs! It only requires 2 simple, plant-based ingredients and perfect for gluten-free, vegan baking!
Today I’m writing a bit different of a post! More of a how-to that will help you succeed in gluten-free, vegan baking! This vegan buttermilk is such a great vegan baking hack to replace dairy buttermilk with just 2 simple ingredients that you may already have!
Traditionally, using buttermilk brings a pleasant tang to your baked goods, but also the acidic ingredient used in buttermilk also helps give baked goods a softer texture and helps it rise. This holds true even with gluten-free, vegan baked goods!
In my version of vegan buttermilk we’re using apple cider vinegar and unsweetened COLD flax milk! Then of course a measuring cup or bowl- preferably glass, and a teaspoon. The milk needs to be cold in order to curdle effectively (found this tip out while trying to take photos for this recipe actually!) And I specify cold because a lot of plant milks are shelf-stable when you first buy them, so make sure you have one in your fridge prior to making this vegan buttermilk.
You simply combine 1 cup of COLD non-dairy milk with 1 teaspoon of apple cider vinegar, give it a little stir, and allow it to sit at room temperature for about 5-10 minutes. That’s it! So.easy. And if you’re a science nerd like me, it’s totally a rad experiment watching it curdle, hehe. Generally if your recipe calls for more that 1 cup of milk, just use a 1:1 ratio of milk and cider vinegar. Sometimes in my recipes I use 2 teaspoons of apple cider vinegar per one cup milk, but that’s if I want the recipe to be a little extra zingy as far as flavor goes. Like in my Gluten-Free Vegan Skillet Buttermilk Biscuits.
Watch this Instagram reel on how simple it is to make!
Apple cider vinegar replacements. Using apple cider vinegar is my favorite to use to make vegan buttermilk, but you could also swap out the apple cider vinegar with white vinegar or lemon juice.
Flax Milk replacements. Flax milk works the best as I find it curdles so much more! But full-fat oat milk also works well. You can use any plant milk, really… almond, soy, cashew, etc. but those won’t curdle nearly as much. I’m not 100% sure if the “curdle factor” makes your baked goods turn out any differently or not, perhaps that’s a little culinary experiment that needs to happen! But I do know that flax milk is my favorite plant milk, for everything really! Hello added fiber! 😉 And it definitely works the best when making vegan buttermilk.
Now, while I realize that flax milk isn’t an overly common plant milk, there are a few brands that make it, and you can find it on Amazon or your local health food store. I use Good Karma Unsweetened Flax Milk. (not sponsored, just showing the love!)
*may sub with other plant milk, such as oat, soy, almond, etc. but I have found that flax milk curdles the best!
**may sub with white vinegar or lemon juice
***I use Good Karma Unsweetened Flax Milk