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Combine the cold soy milk and apple cider vinegar in a small bowl or measuring cup. Stir once and let sit for 5 minutes until slightly thickened.
Melt the coconut oil gently until liquid. Allow it to cool to room temperature but do not let it solidify.
Add the melted coconut oil, sunflower oil, soy milk mixture, sea salt, lecithin, and turmeric to a high-speed blender. Blend for 60 to 90 seconds until completely smooth and creamy.
Pour the blended mixture into a glass container, silicone butter mold, or parchment-lined loaf pan. Tap gently to remove air bubbles.
Place the container in the freezer for 15 to 20 minutes to begin setting.
Transfer to the refrigerator and chill for at least 4 hours or until fully firm.
Use as a spread, baking butter, or cooking butter anywhere you would use traditional dairy butter.