In a bowl, combine the oat milk and lemon juice. Allow it to stand for about 5 minutes, allowing the milk to curdle.

In a blending jar, combine the refined coconut oil, white miso, salt, and lecithin granules.

Add the curdled oat milk to the blending jar and use a hand blender to blend the ingredients until they are well emulsified. The mixture may appear chunky at this stage.

Pour the emulsified mixture into a sealable container and place it in the refrigerator to set. This process usually takes about an hour.

Once the vegan butter has set, you may notice some excess liquid that has separated. Simply pour it off and proceed to smooth the butter into a mould or leave it as is.

Your homemade vegan butter is now ready to use! Store it in the refrigerator and use it within a week. If you prefer, you can also freeze it for up to three months.