OUR TOP 3 BAKING SUBSTITUTES FOR TRULY NUTRITIOUS BAKED GOODS

What the Heck is Buttermilk?

Buttermilk: it's not butter-flavored milk, okay? It's actually a little tart, kind of tangy, and super useful for both sweet and savory recipes. Originally, it was the leftover liquid after churning butter, but nowadays, it's basically souped-up milk with extra acidity. That acidity it helps things rise and makes your baked goods tender.

How Do I make it?

All you need is a cup plant-based milk and a tablespoon of something sour, like lemon juice or apple cider vinegar. Mix Let sit for about 10 minutes – allow it to curdle and you’ve got vegan buttermilk! Tip: use a higher protein milk like soy, pea or oat for great curdling.

What About the Vinegar?

Apple cider vinegar's your go-to for baking - versatile and flawless. White vinegar and lemon can be a solid second choice. Just steer clear of strong divas like balsamic or red wine vinegar; they're too overpowering.

Storage Tips and Freezer Hacks

Made too much? No worries! Slap it in a jar and stash it in the fridge for 3-4 days. You can freeze this stuff, too! Just remember, liquids expand when frozen, don't overfill your containers.

Troubleshooting 101

If it’s not curdling, don't panic! Let it sit out for a bit at room temperature, and if needed, add a smidge more acid.

Where Can I Use This?

From pancakes to cornbread and even some next-level vegan cakes, this stuff's a game-changer. Seriously, try it in your next recipe that calls for buttermilk and prepare to be amazed.

How Long WILL IT LAST?

In the freezer? Up to 3 months. In the fridge? About 3-4 days.

TYPES OF PLANT-BASED MILKS TO USE (OR NOT!)

• Soy Milk: It's like the granddaddy of plant-based milks. Thick, full-bodied, and ready to mingle with lemon juice like they're on a blind date. Just don't invite it to a tofu party; we don't want soy overload!

• Almond Milk: If soy milk is the granddaddy, almond milk is the cool aunt. Mild and nutty, but can be a little thin. It's like that aunt who tells you she's 'watching her figure' as she sneaks another cookie.

• Oat Milk: Imagine that oats and milk had a baby, and that baby was super creamy but had a stage where it could get a little—dare I say—slimy. Still, very hip and trendy, like the millennial of plant milks!

• Rice Milk: The watercolor painting of plant-based milks—light and subtle but kind of thin. Great for those who are allergic to everything under the sun but not the best for that thick, buttermilk tang.

• Coconut Milk: It's super rich but can make your muffins taste like a piña colada. Depending on your viewpoint, that's either a problem or a weekend.

Applesauce Replacing Oil?!

Ah, applesauce, the "I-can't-believe-it's-not-oil" of baking!

• Pros: Low in fat and calories and packed with fiber

• Cons: It can make your cake taste like it had an apple-flavored daydream. Cute, but maybe not what you were going for. And texture-wise, it's the friend who promises to help you move but then just brings a single cardboard box—somewhat helpful but doesn't quite pull its weight like oil does.

• Guidelines: A 1:1 swap with oil generally works. I would not advise adding more as your batter will be too thin.