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Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the olive oil to a food processor.
Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 3 minutes then scrape down the sides with a spatula. Process for 3 additional minutes.
Pour the mixture into a shallow jar or other container and place it in the freezer to solidify with the lid removed so it solidifies as quickly as possible.
Store it in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 1 year.