- In vegan baking recipes nondairy milk and apple cider vinegar (1 and 1/2 tsp) can be used as a buttermilk substitute: just whisk the vinegar in the vegetable milk and let it sit for about 5/7 minutes to allow it to curdle before adding it to the liquid ingredients.
- It is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake and it also contributes to a tender crumb.
- Being rich in natural minerals, vitamins and enzymes makes apple cider vinegar a great addition to any detox.
- It’s very mild and works even better in batters (compared to white vinegar – which is also highly processed) because there is no chance of any vinegar flavor surfacing in the finished product.
Anything else? 🙂