Add melted refined coconut oil to the blender jug along with the canola oil.

Add the apple cider vinegar to the unsweetened soy or almond milk and stir in so that it curdles into buttermilk and then add it in.

Add the nutritional yeast, small pinch of turmeric and salt.

Blend very well until smooth.

Pour out into a butter dish and refrigerate until set.

Remove from the fridge to thaw for a few minutes if using on fresh bread or creaming with sugar for baking.

Recipe modified slightly from lovingitvegan.com