You can add vinegar or lemon juice to soy milk, or some of the plant/nut based milks to create the acidic liquid you need. Or in this case, you could consider using a vegan sour cream that you thin out with your milk substitute of choice.
I had no buttermilk the second time I made this and used a can of coconut milk. used less oil due to fat content of the coconut milk. It came out great! This truly is a forgiving recipe, as long as the gram flour and liquid ratio is right. To dress it up for celebrations a chutney made with fresh mint, onion, cilantro, jalapeno, lime juice, sugar and salt to taste is wonderful. (chop ingred very finely or pulverize in blender)
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