Best 2 Soy Buttermilk Recipes

Soy buttermilk is a healthy and delicious non-dairy alternative to traditional buttermilk. Made from soy milk, it has a tangy flavor that can be used in a variety of recipes, from pancakes and waffles to cakes and muffins. It's also a great addition to smoothies and salad dressings. This article provides three different recipes for soy buttermilk: a basic recipe, a vegan recipe, and a gluten-free recipe. Whether you're looking for a dairy-free option or simply want to try something new, these recipes will help you make delicious and versatile soy buttermilk at home.

Check out the recipes below so you can choose the best recipe for yourself!

SOY "BUTTERMILK"

Soy

This is a helpful substitution for those of us who can't have dairy products! I've used this many times with great success!

Provided by Kree6528

Categories Soy/Tofu

Time 12m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 tablespoon lemon juice
15 tablespoons soymilk

Steps:

Mix together lemon juice and soy milk; let sit for 10 minutes.
(An easier way to think about this is to put 1 Tbsp lemon juice into a measuring cup, then simply add soy milk until you have a cup)
Add this to recipes as you would buttermilk!
This also works with 1 Tbsp vinegar in place of the lemon juice.

KILLER CHOCOLATE CAKE

Killer Chocolate Cake image

Moist and rich, the true secret ingredient here is the soy sauce in the frosting. FOR REAL. It adds just a little salty note that really pulls the cake together.

Provided by Raquel Pelzel

Categories Dessert Cake Bake Chocolate Dark Chocolate Soy Sauce Buttermilk

Yield Makes one 9-by-13-inch frosted cake

Number Of Ingredients 18

Ingredients

For the cake:
1 cup (2 sticks) plus 1 tablespoon unsalted butter, at room temperature
2 1/3 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 3/4 cups buttermilk
2 teaspoons pure vanilla extract
2 1/4 cups light brown sugar
3 large eggs
8 ounces semisweet or bittersweet chocolate, finely chopped, and melted (see Note)
For the frosting:
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
4 ounces bittersweet chocolate, finely chopped, melted, and cooled to room temperature (see Note)
2 tablespoons soy sauce
1 teaspoon pure vanilla extract

Steps:

Make the cake: Preheat the oven to 350°F. Grease a 9-by-13-inch glass or metal cake pan with the 1 tablespoon of room temperature butter.
Whisk together the flour, cocoa, baking powder, baking soda, and salt in a large bowl. Combine the buttermilk and vanilla in a medium bowl or a 2-cup liquid measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a handheld mixer), cream the 1 cup of butter and the brown sugar on low speed until creamy and well combined. Increase the speed to medium-high and beat until light and airy, about 2 minutes. Reduce the mixer speed to medium-low and add the eggs one at a time, mixing well between each addition and scraping down the side and bottom of the bowl as needed. Once all 3 eggs are added, beat for 1 minute on medium speed to get the mixture nice and fluffy.
Reduce the speed to medium-low and add the flour mixture alternately with the buttermilk mixture in three batches, starting with the flour. Add the melted chocolate and mix on medium speed until well incorporated, stopping the mixer to scrape down the side and bottom of the bowl as needed.
Use a rubber or offset spatula to scrape the batter into the prepared pan and even it out as much as possible. Bake until a cake tester inserted into the center of the cake comes out clean and the center of the cake resists light pressure, about 40 minutes. Remove from the oven and set aside to cool completely, at least 2 hours, before frosting.
Make the frosting: Put the butter in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl, if using a handheld mixer). Beat on medium-high speed until smooth. Turn off the mixer and sift the confectioners' sugar into the bowl and combine on low speed. Add the melted chocolate, soy sauce, and vanilla and beat on low speed until combined. Increase the mixer speed to medium-low and whip until glossy, 15 to 30 seconds.
Use an offset spatula or butter knife to spread the frosting on top of the cooled cake. Cut into squares and serve.
DO AHEAD: The cake will keep, loosely covered with plastic wrap in the refrigerator, for up to 3 days. Let it sit out at room temperature for 15 to 20 minutes before slicing and serving.

Tips:

Select the right soy milk: Opt for unsweetened and plain soy milk for a neutral flavor that won't overpower the buttermilk's tanginess.
Adjust the consistency: If you prefer a thicker buttermilk, add more lemon juice or vinegar. Conversely, for a thinner consistency, dilute it with additional soy milk.
Use fresh ingredients: Fresh lemon juice or vinegar will yield a more vibrant flavor compared to bottled or distilled alternatives.
Experiment with different flavors: Infuse your soy buttermilk with herbs, spices, or extracts to create unique flavor variations.
Store properly: Homemade soy buttermilk should be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

In conclusion, soy buttermilk is a versatile and delicious plant-based alternative to traditional dairy buttermilk. With its tangy and slightly sour flavor, it can be used in a variety of recipes, from pancakes and waffles to marinades and salad dressings. Whether you're lactose intolerant, vegan, or simply looking for a healthier option, soy buttermilk is an excellent choice. Its ease of preparation and customizable flavor profile make it a must-try ingredient for any home cook. Experiment with different recipes and discover the many culinary possibilities that soy buttermilk has to offer.