Baking food for vegans or food allergy sufferers can be a challenging transition, but some substitutions are easier than others. One of the simplest is milk. A variety of nondairy milk products are available, made from almonds, soybeans, hemp, rice and other sources. Soy milk is one of the most versatile and readily available, and it can be substituted directly for the milk in your recipes. If your recipe calls for buttermilk or soured milk to help it rise, you can achieve a very similar result with soy milk and lemon juice.
Measure out the amount of liquids required by your recipe, substituting unsweetened, unflavored soy milk for dairy milk.
Add 1 tablespoon of lemon juice for every cup of soy milk. For example, if your recipe calls for 1 3/4 cup of milk, you'd use 1 3/4 tablespoons of lemon juice.
Whisk the lemon juice into your soy milk and let it stand at room temperature for 10 minutes.
Add the soured soy milk to your recipe, and continue as directed.