A Glass Full of Love: Vegan Buttermilk

Growing up in a traditional vegetarian family, summers were incomplete without a chilled glass of buttermilk. My grandmother swore by it, my mother perfected it, and I drank it religiously—never questioning its place in our home. It wasn’t just a drink; it was a ritual. A cooling elixir that soothed the summer heat, comforted our stomachs, and carried the taste of generations.

But when I got married, I faced a small heartbreak. My new home was vegan. No dairy. No buttermilk. The thought of never having my favorite drink again left me with a strange void. One day, while reminiscing about my childhood, I shared this with my husband, casually sighing that I would miss my daily buttermilk. He listened, smiled, and said nothing.

A few days later, as I stepped into my new home as a bride, I was greeted not just with warmth but with a glass of buttermilk—except it was vegan. My mother-in-law had made it, ensuring it tasted just like the one I had grown up with. I took my first sip hesitantly, half-expecting something to be missing, but to my surprise, it was just perfect. The same soothing taste, the same comfort, only without dairy.

That day, I didn’t just find a home; I found love in its purest form—a love that listened, cared, and made sure I never had to give up something that made me happy. I learned the recipe from my mother-in-law, and ever since, my husband and I have shared a glass of fresh, cold buttermilk every single day. It has become our little ritual, a moment of pause amidst the chaos of life, mixed with laughter, stories, and the warmth of family.

Sometimes, love isn’t about grand gestures; it’s about the small things—a thoughtful conversation, a glass of buttermilk, and the feeling of truly belonging.

Vegan Buttermilk Recipe
Ingredients:
• 1 cup plant-based yogurt (coconut or cashew works best)
• 1 ½ cups cold water
• ½ teaspoon roasted cumin powder
• ¼ teaspoon black salt (kala namak)
• ½ teaspoon regular salt (or to taste)
• 1 teaspoon finely chopped coriander leaves
• 1 small green chili (optional, for spice)
• ½ teaspoon grated ginger
• A pinch of asafoetida (hing)

Method: 1. In a large bowl, whisk the plant-based yogurt with water until smooth and slightly frothy.
2. Add cumin powder, black salt, regular salt, coriander, green chili, grated ginger, and asafoetida.
3. Mix well and let it sit for 5-10 minutes for the flavors to blend.
4. Serve chilled with ice cubes, garnished with fresh coriander leaves.

This vegan buttermilk is not just a drink; it’s a tradition reimagined, a bridge between past and present, and proof that love, in all its forms, is the best ingredient of all.

Priydarshini Dugar lives in Manyata Residency in Hebbal


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