This Vegan Buttermilk Biscuit recipe makes great vegan dinner rolls that pair well with American feast-style dinners on holidays like Thanksgiving and Christmas. They feature just the right amount of tahini and lemon juice to accurately impart buttermilk flavors.These biscuits are also great served as a snack with a smear of margarine or almond butter. Serve them warm.
This Vegan Buttermilk Pancake recipe takes advantage of soy milk's ability to curdle when exposed to acids. You can choose lemon juice or even cream of tartar as your acid of choice but I prefer the additional flavor complexity that apple cider vinegar contributes. Buttermilk flavor is also enhanced by adding Vegan Butter or margarine to the batter which also adds moisture and fluffiness. Hemp and almond milk will curdle to a certain degree but not as much as soy milk. Coconut milk and rice milk are not recommended for this recipe because they lack sufficient protein and will not curdle at all. Top these vegan pancakes with maple syrup, berries and/or a dollop of almond butter.
Curdled soy milk produces a buttermilk tang that's perfect in this Vegan Buttermilk Waffle recipe. The cornmeal allows them to attain a nice balance between crispy exterior and moist interior. Avoid making this recipe with anything other than soy milk; other non-dairy milks lack the protein content to curdle effectively which is paramount to rich buttermilk flavor. Try these waffles with a slathering of almond butter, vegan butter, fresh fruit or maple syrup.