Homemade vegan margarine that tastes like real butter! Made is spreadable tub form or stick butter great for cooking and baking.
Measure 1/2 cup of plain soy milk and add 1/4 tsp lemon juice, allow the mixture to sit. Don't stir it, just let it sit and form curds in the milk.
Microwave coconut oil until it just barely melts (you don't want hot oil). Pour it into a blender or immersion blender container.
Add 3/4 cup canola oil, 1 tsp salt, and 2 tsp soy lecithin to the blender.
Pour the soy milk into the blender once the soy milk and lemon juice have sat for about 5 minutes and started to curd.
Pour into a glass container with a lid or into a butter mold.
Place in the freezer for 1/2 hour until it becomes completely firm then transfer it to the refrigerator. (It is important that it gets very cold quickly to set up correctly.)
Keep in the refrigerator for up to 5-7 days or the freezer for up to 3 months.
Tips for perfect vegan butter:
To make vegan stick butter:
How do I make soy-free vegan butter?