Step 1

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.

Step 2

Microwave coconut oil until it just barely melts (you don't want hot oil). Pour it into a blender or immersion blender container.

Step 3

Add 3/4 cup canola oil, 1 tsp salt, and 2 tsp soy lecithin to the blender.

Step 4

Pour the soy milk into the blender once the soy milk and lemon juice have sat for about 5 minutes and started to curd.

Step 5

Blend on high for 1 minute until it is well mixed.

Step 6

Pour into a glass container with a lid or into a butter mold.

Step 7

Place in the freezer for at least 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.)

Step 8

Keep in the refrigerator for up to 5-7 days or the freezer for up to 3 months.