Apple Cider Vinegar: Vegan Cooking Guide
Apple cider vinegar (ACV) is made from fermented apple juice - it's milder and slightly fruity compared to wine vinegar, with a pleasant depth. In vegan cooking it's used to make vegan buttermilk, brighten salad dressings, balance sweetness in marinades and add acidity to pickles.
How to Use Apple Cider Vinegar
Add to plant milk (1 tsp per 250ml) and leave for 5 minutes to make vegan buttermilk for pancakes and cakes. Use in dressings, pickling brines and marinades. Add a splash to soups to lift and brighten at the last minute.
Nutrition
'With the mother' (unfiltered) ACV contains probiotics and enzymes; all ACV provides potassium and a tiny amount of acetic acid.
Chef's Tips
- The 'with the mother' versions are unfiltered and contain probiotic bacteria - worth buying for this reason.
- Never use more than 1 teaspoon per 250ml for vegan buttermilk - too much will make the milk too acidic and the bakes taste sour.
- Keep it in your pantry indefinitely - it doesn't go off and is one of the most versatile condiments in vegan cooking.
→ Find the best substitutes for apple cider vinegar
Vegan Recipes Using Apple Cider Vinegar
Learn to cook with apple cider vinegar on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients