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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Recipe Information
Ingredients
- 1 cup Unsweetened soy milk
- 1 tablespoon Apple cider vinegar
Instructions
Measure out 1 cup of unsweetened soy milk and pour it into a small mixing bowl or measuring cup.
Add 1 tablespoon of apple cider vinegar to the soy milk.
Stir the mixture thoroughly with a spoon or whisk to combine.
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.
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
Calories |
83 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 1.1 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 300 mg | 23% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 310 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
