⭐ Soy Milk + Lemon Juice (Best Dairy-Free Option)
1 cup soy milk + 1 tablespoon lemon juice (let sit 5-10 minutes) Quick tip: A dairy-free alternative that provides acidity and moisture but may impart a subtle bean flavor.
Soy milk acidified with lemon juice curdles similarly to dairy milk, creating an acidic liquid that activates baking soda and tenderizes gluten. This makes it a suitable vegan and dairy-free substitute.
Use unsweetened soy milk to avoid flavor interference. Allow the mixture to sit to ensure proper curdling.
The final cookie texture will be close to buttermilk versions, though the flavor may have a slight beany note that could affect the delicate sweetness of sugar cookies.