Happy Wednesday! When life give you lemons... make vegan buttermilk! Today I'm starting what I hope will be a regular series on JamisonPearl: This + That: a how-to, when-to, for cooking, baking, and home basics. I hope it will become a favorite and simple way to explain some of those substation and cooking oddities. 

To kick off today's This + That I'm sharing a simply delicous vegan "buttermilk" substitution. Honestly, it's my favorite way to make buttermilk (I even prefer it over the real thing). It gives baking items a light and fluffy taste, with just a touch of lemon! And bonus, it's only two ingredients: lemon + almond milk! 

Enjoy!

XO Kassy

vegan "buttermilk"

active time: 1 minute

total time: 5 minutes

makes: 1 cup "buttermilk"

ingredients

• 1/2 lemon
• 1 cup almond milk (I prefer Silk Almond Milk 60 calorie; however, if you'd like a touch of vanilla I love using the Silk Almond Milk with Vanilla for sweet dishes)

make it

1. Cut lemon in half. Squeeze the lemon wedge into a measuring cup to yield 1 tbs lemon juice.
2. In a liquid measuring cup, measure 1 cup almond milk. Add lemon juice to milk, and combine. Let sit for 5 minutes. 
3. Voila! Fresh and easy "buttermilk".

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