If you’re anything like me you take ordinary traditional recipes and tweak them to make them vegan and/or gluten-free. I do this a lot.
From time to time I’ll come across a recipe that asks for buttermilk – especially in baking – and depending on what kind of recipe it is, there are different types of substitutions you can make.
If you’re baking a cake and the recipe calls for buttermilk, it’s likely for the acidic quality of buttermilk rather than for flavor. This one is easy. Take the amount of requested buttermilk and substitute your favorite (unsweetened, plain) non-dairy milk and add 1 teaspoon lemon juice or apple cider vinegar, for every 1 cup of non-dairy milk. Let it sit a few minutes before adding it in.
In Dressings, etc.
If you’re needing buttermilk for something that isn’t going to be ‘hidden’ in baking … think of a dressing, a dip, or a sauce, then you’ll want something that not only has the tartness of buttermilk but also the thickness/creaminess of buttermilk. This one is also easy but just takes a bit more time.
Vegan Cashew Cream ‘Buttermilk’
- 1 cup raw cashews
- 1 cup water
- 1 cup fresh water
- 2 teaspoons lemon juice
- Soak raw cashews with first amount of water for at least 30 minutes.
- Drain water from cashews and discard. Place the cashews into the blender.
- Add fresh water and lemon juice.
- Blend until smooth and creamy.
This is a thicker consistency than the normal cashew cream I make which is exactly perfect for buttermilk. It makes about 1 1/2 cups worth of ‘buttermilk’.