Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (1)
Vegan Buttermilk
NUTRITION · PER SERVING5M COOK
CAL 1%·PRO 5%
CARBS 2G28% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 1G43% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple two-ingredient vegan substitute for buttermilk using soy milk and apple cider vinegar. A quick ingredient component for baking and cooking.
componentvegan
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup soy milk ((or other nut milk such as cashew milk, oat milk, almond milk etc) (120mL))*)
- 2 tablespoons lemon juice or apple cider vinegar or white vinegar
At a glance
PER SERVING · TIME 5M
CAL 1%·PRO 5%
CARBS 2G28% OF CAL
0G FIBER1G OTHER1G TOTAL SUGAR
FAT 1G43% OF CAL
0G SAT1G 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
- 5m
- Sodium
- 28mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 102mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 28MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.