Adapted from veganbaking.net:
½ cup soymilk (or preferred nondairy milk, use plain or unsweetened)
2 tsp lemon juice or cider vinegar
1 cup refined coconut oil
¼ cup liquid oil (canola, grapeseed, safflower, olive, etc.)
½ tsp salt
1 tsp butter flavor*
2 tsp liquid soy or sunflower lecithin lecithin
½ tsp xanthum gum
Mix soymilk with lemon juice or vinegar and let sit for 10 minutes. Add salt, butter flavor, lecithin and xanthum gum to soymilk mixture. Place liquid oil in blender or processor (add more or less oil to change consistency – you may then want to vary the amount of coconut oil accordingly). Add soymilk mixture to blender/processor. Melt coconut oil until just liquefied, either in the microwave or on the stovetop. Add to blender/processor and “churn” until well blended. Transfer to container of choice and refrigerate. Makes about 1 ¾ cups.
*You can get natural vegan butter flavor from naturesflavors.com (This is the description from their website: “Natures Flavors’ Butter Flavor Powder is Vegan, Kosher, and Gluten Free. This all natural powdered flavor contains no allergens and is excellent in baking applications, dry beverage mixes such as instant coffee, cocoa, protein blends, and is a perfect addition to dry mixes such as pancake, waffle, protein mixes, muffin, beverage and meal replacers.”) Artificial butter flavor is vegan and can be found with the extracts in most grocery stores.
Roasted Garlic-Herb Butter: Mix 4-5 cloves of roasted garlic and 1-2 Tbsp dried or fresh herbs (basil, parsley, oregano or whatever you like) into 1 cup of butter
Honey Butter (using Suzanne’s “Just Like Honey” Rice Nectar): Mix 1/2 cup of “honey” into 1 cup of butter. Try with other liquid sweeteners such as Agave Nectar or Bee Free Honee (Made from apples). Make Maple Butter using maple syrup and maybe add a pinch of cinnamon.