Begin by gently melting 1 cup of refined coconut oil in a small saucepan over low heat until it's fully liquid and clear—this should take about 2-3 minutes. Ensure it doesn’t bubble, as we want a smooth base for the homemade vegan butter. Once melted, remove it from heat and let it cool briefly before transferring to your blender.

In a separate bowl, combine 2 tablespoons of apple cider vinegar with 1 cup of unsweetened soy or almond milk. Stir it well and allow it to sit for about 5-10 minutes until it curdles slightly, creating a buttermilk effect that gives your butter a creamy rich flavor.

Pour the prepared buttermilk into the blender containing the melted coconut oil. Ensure the blender lid is secured tightly to prevent any spills, and prepare for a quick blend that combines the flavors beautifully.

To the blender, add 2 tablespoons of nutritional yeast, a pinch of turmeric, and 1 teaspoon of salt. Blend everything together on medium speed for about 30-45 seconds, or until the mixture is completely smooth and creamy.

Carefully pour the blended mixture into a glass butter dish or container. Smooth the top with a spatula to prevent any air bubbles from forming. Cover it and place it in the refrigerator to let it set for approximately 1-2 hours.

Once your homemade vegan butter has set, take it out from the refrigerator. If it feels too firm, allow it to sit at room temperature for a few minutes before spreading.