Ingredients
- 1 tablespoon apple cider vinegar
- 1/2 cup unsweetened plain soy milk
- 1 cup refined coconut oil melted
- 1/4 cup canola oil
- 1/4 teaspoon turmeric for color optional
- 1/2 teaspoon salt
Instructions
- Stir the apple cider vinegar into the soy milk and let sit for about 5 minutes to curdle. Meanwhile, ensure the coconut oil is melted.
- In a blender, combine the curdled soy milk, melted coconut oil, canola oil, turmeric (if using), and salt. Blend until smooth and creamy.
- Pour the blended mixture into a container or mold.
- Refrigerate for at least 1 hour or until firm.