El Mundo Eats · by Bea & Marco★ 5.0 (6)
How To Make Vegan Buttermilk
NUTRITION · PER SERVING12M COOK
CAL 28%·PRO 11%
CARBS 14G10% OF CAL
5G FIBER8G SUGAR1G OTHER
FAT 57G93% OF CAL
51G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple two-ingredient vegan buttermilk substitute made from coconut milk and lemon. A quick fix for dairy-free baking needs.
componentamericanvegan
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Nutrition & ingredients
Ingredients
serves 1- 1 cup coconut milk ((250 ml) or any non-dairy milk)
- 1 tbsp lemon juice (, or vinegar)
At a glance
PER SERVING · TIME 12M
CAL 28%·PRO 11%
CARBS 14G10% OF CAL
5G FIBER8G SUGAR1G OTHER
FAT 57G93% OF CAL
51G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2m
- Sodium
- 36mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 647mg
- Calcium
- 39mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.