⭐ Soy Milk + Lemon Juice or Vinegar (Best Dairy-Free Option)
1 cup soy milk + 1 tablespoon lemon juice or white vinegar (let sit 5 minutes) Quick tip: A dairy-free alternative that provides acidity and moisture, but may impart a slight bean flavor.
Soy milk acidified with lemon juice or vinegar curdles similarly to dairy milk, providing the acidity needed to activate baking soda and tenderize dough. This makes it a suitable vegan substitute.
Use plain, unsweetened soy milk to avoid flavor interference. Let the mixture sit for 5 minutes before use to allow curdling.
The resulting cookies will have similar texture and rise, though a subtle beany flavor may be detectable, which can be masked with vanilla or spices.