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.
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.