Hi gatoscuro, It's totally possible to omit the salt. The salt does play a minor role in curdling the protein (along with the acetic acid) in the soy milk but you should still be able to produce a quality butter. I designed these Vegan Butter recipes to be pretty low salt because I wanted it to taste like butter as opposed to the over salted margarine monstrosities that clutter the market. I also wanted this to be as close to a salted regular butter as much as possible, which doesn't have mush salt. Good luck!