1/2teaspooncoconut vinegarif you can’t find coconut vinegar, substitute with 1/2 teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar
3/8teaspoonsalt
31teaspoonsrefined coconut oil1/2 cup + 2 tablespoons + 1 teaspoon, or 130 grams
1tablespooncanola oillight olive oil or rice bran oil
1teaspoonliquid soy lecithinsubstitute with liquid sunflower lecithin or 2 1/4 teaspoons soy lecithin granules
Place soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it rest for about 10 minutes so the mixture curdles.
Melt coconut oil in a double boiler or in a microwave so it's just barely melted. Measure it and add it and the canola oil to a food processor.
Add the soy milk mixture, soy lecithin, and xanthan gum to the food processor.
Run the food processor on high speed for 2 minutes, scraping down the side halfway through.
Pour the mixture into a mold and freeze to solidify. It should be ready to use in about an hour.
Notes
Yields the equivalent of two sticks of butter.Store in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.Reprinted with permission from VeganBaking.net.