Sandy, the vinegar trick works in soy or almond milk the same way it does in cow milk. Just add a tablespoon of vinegar per cup of non-dairy milk, let it sit at room temperature for around five minutes, and then use it in place of buttermilk. Dairy-free, unsweetened yogurt also works the same way dairy yogurt does in a recipe. Happy baking! Kat@KAF

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