Combine the cold soy milk and apple cider vinegar in a small bowl. Let the mixture sit for 5 minutes until slightly thickened.

Melt the refined coconut oil gently. Allow it to cool slightly so it is warm but not hot.

Add the vegan buttermilk, refined coconut oil, avocado oil, sunflower lecithin, salt, and turmeric to a blender.

Blend on high speed for 60 to 90 seconds until completely smooth and creamy.

Pour the mixture into a silicone butter mold or parchment-lined container. Tap gently on the counter to remove air bubbles.

Place in the freezer for 15 to 30 minutes.

Transfer to the refrigerator and chill for at least 4 hours, or until fully firm.

Slice, spread, cook, or bake as desired. Store refrigerated in an airtight container.

Always use refined coconut oil to avoid a strong coconut flavor.

Sunflower lecithin helps prevent separation and creates a smoother texture.

For a firmer baking butter, reduce the liquid oil slightly and increase lecithin.

For a softer spreadable butter, increase the liquid oil and reduce the lecithin.

The butter can be frozen for up to 4 months.