To make vegan buttermilk at home, add a tablespoon of any acidic element to a cup of plant-based milk, stir until evenly combined, and let it rest for about 10 minutes to thicken.

For milk, a 50-50 blend of almond and soy milk will yield the best results, but either will work on its own, too. However, avoid extra watery options, like rice and coconut milk.

The milk you choose should be unflavored and unsweetened. Added sugar can alter the food's sweetness, while any flavor, like vanilla, can impact the taste of the finished dish.

For the acidic element to slightly curdle the non-dairy milk, the best options are lemon juice, apple cider vinegar, or white vinegar.

However, avoid overly flavorful vinegar options, like wines, sherry, or balsamic, whose strong acidity can cause your milk to curdle too much, making for a chunkier result.

Store your vegan buttermilk in an airtight container in the fridge for up to four days, and stir it before using. For long-term storage, freeze a big batch for up to three months.