3. Pour the melted coconut oil into the curdled almond milk, then the olive oil, avocado oil, the nutritional yeast and sunflower lecithin. Transfer into a blender and blend at high speed for 2 – 3 minutes to emulsify the ingredients fully. Pour into molds or a glass container with an airtight lid. Refrigerate until solid.
The vegan butter can also be frozen for up to 3 months.