Just as you can create a buttermilk alternative by souring cow's milk, you can mix soymilk with an acidic component to create dairy-free buttermilk. Since there aren't any pre-made buttermilk alternatives available on the market, being able to make your own vegan buttermilk opens the doors to making a variety of delectable dishes ranging from salad dressings to pancakes. Additionally, your homemade “buttermilk” contains enough acidity to add flavor to your favorite dishes while performing the same chemical functions as traditional buttermilk.
Measure 1 tablespoon of an acidic ingredient such as apple cider vinegar, distilled white vinegar or lemon juice for every cup of soymilk that you're using. Avoid using darkly colored vinegars such as balsamic or red wine, since they can color your soy buttermilk and affect the appearance of your dish.
Whisk the mixture vigorously to combine the ingredients. Allow the mixture to stand for at least five minutes before using it. To give your dairy-free buttermilk a tangier flavor, place the mixture in the refrigerator for two to three hours before using it.
Swap your soymilk mixture for buttermilk using a 1 to 1 ratio. Since soymilk has a similar thickness and creaminess to cow's milk, you can use an equal measure as a substitute without compromising flavor or texture.