⭐ Vegan Buttermilk (Plant Milk + Acid) (Best Dairy-Free Option)
1 cup unsweetened soy or oat milk + 1 tablespoon lemon juice or apple cider vinegar (let sit 5-10 minutes) Quick tip: Provides acidity and moisture for tender crust, but flavor and texture differ slightly from dairy buttermilk.
Plant-based milks combined with acid create a vegan buttermilk substitute that mimics the acidity and hydration of dairy buttermilk. The acid helps weaken gluten and tenderize the dough.
Use unsweetened, neutral-flavored plant milk to avoid off-flavors. Let the acid react fully before adding to dough.
The crust will be tender and flaky but may have a slightly different flavor profile and less richness compared to dairy buttermilk.