In a bowl combine
Unsweetened Soy Milk (3 oz)
Apple Cider Vinegar (1 tsp)
Salt (1 pinch)
, stir and let stand for 10 minutes.
In a separate bowl combine
Coconut Oil (2 oz)
Vegetable Oil (1/3 cup)
With an immersion blender, blend until the two oils have mixed well. Add the
Soy Lecithin Powder (1 Tbsp)
and slowly pour in the milk mixture while blending.
The mixture now should be creamy, pour it into a glass container, cover with a lid and refrigerate for a few hours.
Your butter is ready! Just spread it on a slice of bread or store it into your freezer for a harder texture and use it to bake cookies and cakes!