I'm making some cornbread for a work gathering, I'm trying to figure out how to make a version without any animal products (there will be a few vegans). My family's recipe uses bacon fat which is easily subbed for a vegetable oil, but also buttermilk. I know the trick of adding acid to regular milk to replace buttermilk, but would that work with something like soy or almond milk? I imagine a nut milk wouldn't have enough acidity on its own.
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