Many recipes require the use of buttermilk. This recipe for vegan buttermilk (Minimalist Baker) means you can once again begin to make all your favourite recipes, even if plant-based. It’s not really even a recipe, just stir lemon juice or apple cider vinegar into oat milk. This 2-ingredient recipe is so simple to make, yet can be used like-for-like in all your recipes (it will curdle the same, but not thicken up quite as much). Only lasts a day or two, and won’t freeze.
Buttermilk is simply curdled milk (not the same as milk that has gone off!) The unique ingredient means it’s good to ‘lift’ baked goods like biscuits, waffles and pancakes and gives a nice sour taste to mashed potato and salad dressings. It’s best reserved for baking (you may have to adjust baking soda measurements). Don’t pour it in your tea or coffee, or you’ll be wanting to make another cup!
