Have you tried using plain, unsweetened soy milk yogurt and adding some dairy-free milk to thin it out to the right consistency? We find that soy yogurt is the tangiest of the dairy-free yogurts, so it tends to be a good choice to make the buttermilk base. Next time try using about 3/4 cup of yogurt and 1/4 cup of milk to see if that gives you the results you're looking for. Good luck and happy baking! Kye@KAF

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