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Mix the soy milk and apple cider vinegar together and let sit for at least 5 minutes until slightly thickened. This step is essential as it helps the butter emulsify properly.
Melt the coconut oil until just liquid and not hot (or leave to cool slightly).
Add the soy milk mixture, melted coconut oil, olive oil, grapeseed oil, salt, nutritional yeast, and turmeric to a blender or use an immersion stick blender. Blend until completely smooth and creamy.
Pour into a container and place in the fridge until almost set.
(Optional see note) Use an immersion stick blender to whip the butter into a fluffy soft consistency. Place back in the fridge to firm up fully.
Enjoy however you like!