Are There Dairy-Free Substitutes For Buttermilk?

Buttermilk, with its natural tang and thicker-than-regular-milk texture, is actually something of a nutritional powerhouse that can and should be drunk straight. However, not everyone can imbibe it, as it is, indeed, a dairy product. So if a recipe calls for it, are there any substitutes? Food Republic spoke with celebrity chef Art Smith, who had some guidance on the subject. "For those who are dairy-free or keeping kosher, plant-based milks like almond, oat, or soy work well when mixed with an acid like lemon juice, vinegar, or pickle juice," he said.

Buttermilk is often used in baking because the lactic acid in it reacts with baking soda, creating lift and fluff. That's why you need to add an acid to your dairy-free milk for it to work the same way in cakes, sweet breads, or buttermilk biscuits. In the case of fried chicken, where buttermilk is used as part of a brine, that same acid works to break down the proteins in the chicken, resulting in more tender meat.

But you can actually leave out the buttermilk altogether, according to Smith. "We also brine our chicken in a saltwater solution with herbs — one part kosher salt to three parts water, plus peppercorns and bay leaves — before draining and dredging," he said. "Over 20 years of frying chicken, we've actually started using less buttermilk and more water because it doesn't burn as easily in the fryer."

Making your own dairy-free buttermilk at home requires just two ingredients. "A simple homemade dairy-free buttermilk can be made by adding lemon juice, vinegar, or hot sauce to plant-based milk like almond, oat, or soy," said Art Smith. So choose your combination — maybe you have lemons for squeezing and almond milk in your fridge right now, or oat milk and apple cider vinegar. Of course, if you don't need a non-dairy version, adding acid to regular milk also makes buttermilk. A good ratio is one cup of plant-based milk to one tablespoon of acid.

"The key is letting it sit for a few minutes so it thickens slightly and develops the tangy flavor," Smith continued. You should also see some gentle curdling. Since it won't get as thick as real buttermilk, Smith also mentioned, "Dairy-free yogurt, especially coconut-based varieties, also works well when mixed with an acid."

As a final reminder, he noted that whatever combination you choose, any leftovers should be stored in the refrigerator. Unlike dairy buttermilk, which lasts up to two weeks, the dairy-free version keeps for only up to two days. It's best to make just the right amount each time you need it — because fresh is best.