There are lots of recipes for vegan “butter” on the internet but most have a nut base.
In a blender combine:
1 cup avocado oil (or any oil you like but the avocado has a very light flavor)
1/3 cup non-dairy milk (I used oat)
1 teaspoon vinegar
2 teaspoons nutritional yeast
Pinch of turmeric
1/2 teaspoon of sea salt
Blend until smooth, about 30 seconds to 1 minutes. Pour into a 2-cup dish with a lid. Place in the freezer for 1 hour and then transfer to the refrigerator until set (about 2-4 hours or if you skip the freezer, overnight 6-8 hours).