⭐ Soy Milk + Lemon Juice or Vinegar (Best Dairy-Free Option)
1 cup soy milk + 1 tablespoon lemon juice or white vinegar Quick tip: A good dairy-free alternative that replicates acidity and moisture but may impart a mild bean-like flavor.
Soy milk curdled with an acid like lemon juice or vinegar creates a buttermilk-like substitute suitable for dairy-free diets. The acidity activates leavening agents, while soy milk provides moisture and some protein to support gluten development.
Use unsweetened soy milk to avoid sweetness altering dough flavor. Allow the mixture to sit for 5-10 minutes before use. Be cautious of slight flavor differences that may be noticeable in the crust.
This substitute produces a dough with good rise and texture, though the flavor profile may be slightly different from traditional buttermilk dough.