⭐ Non-Dairy Milk + Lemon Juice or Vinegar (Best Dairy-Free Option)
1 cup unsweetened soy or oat milk + 1 tablespoon lemon juice or white vinegar (let sit 5 minutes) Quick tip: Provides acidity and moisture for vegan or dairy-free doughnuts, though flavor and texture may vary slightly.
Non-dairy milks lack natural acidity but curdle when acidified, mimicking buttermilk's chemical role in leavening. Soy and oat milks have protein content closer to dairy milk, aiding structure.
Use unsweetened varieties to avoid altering doughnut flavor. Allow the acid to react fully before mixing.
Doughnuts made with this substitute may have a slightly different crumb and subtle flavor differences but generally maintain good rise and tenderness.