A wonderful vegan butter with no palm oil, but lots of options. My version is without curdling the soy milk. Please see the original excellent post for more explanations and options.
Ingredients
¼ cup + 2 teaspoons organic plain soy milk
¼ + ⅛ teaspoon salt (I increased the total salt to ½ t. for spreading butter)
½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted to room temp. (For more spreadability, I used ½ cup coconut oil and changed the 2T and 1 t to vegetable oil, along with the following 1 T for a total of 2 Tablespoons and 1 teaspoon vegetable oil.)
1 Tablespoon vegetable oil or light olive oil
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder (I used xanthan gum)
Instructions
Combine soy milk and salt in a food processor or blender.
Melt the coconut oil until it is just room temperature and barely melted.
Add the coconut oil and the rest of the ingredients to the soy milk.
Blend or process for about 2 minutes on low.
Pour into ice cube trays, or into butter molds or trays.
Freeze until firm, about an hour.
Serve.
Keep wrapped in refrigerator for a month, or frozen for a year.
Makes one cup.
Recipe by Finch Frolic Garden Permaculture at https://www.vegetariat.com/2014/07/making-ethical-butter/