Homemade Vegan Butter -- Palm Oil Free - cooking recipe

Ingredients

1/4 cup soymilk
2 teaspoons soymilk
1 teaspoon apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon salt
1/2 cup refined coconut oil
2 tablespoons refined coconut oil
1 teaspoon refined coconut oil
1 1 tablespoon sunflower oil or 1 tablespoon safflower oil
1 teaspoon liquid soy lecithin (or 2 1/4 teaspoons dry)
1/4 teaspoon xanthan gum

Preparation

Curdle the milk by mixing it with the apple cider vinegar and salt. Set aside for about 10 minutes.
Add your room temperature coconut oil and canola oil to a blender. (You don't want the coconut oil too warm, because it needs to set up quickly after everything is mixed.) add the curdled milk and xanthan gum. Process about 2 minutes, scraping down the sides as needed.
Pour the mixture into a mold and put it in the freezer to solidify. (A silicone ice cube tray works
It can be stored in an air tight container in the fridge for up to a month, or wrapped in plastic wrap in the freezer for up to a year.
Recipe #495910 is also from that same site.