One of my long-term frustrations has been finding a good butter substitute. Most margarines are full of trans-fats, but even the few that aren't don't taste all that great.

After some experimenting, we came up with an easy, cheap, and very yummy concoction that tastes a whole lot like butter. I don't know exactly why it tastes like butter ... it has no butter flavoring and nothing in it that ever got close to a cow. But it's tasty and healthy.

Blend all of the above. If the coconut oil is solid, it will melt while blending. Pour it into whatever container you will serve it in, and put it in the fridge.

If you blend this on a fairly high speed, it will get dissolved bubbles. If you chill it quickly, in the freezer, the bubbles will stay, which makes a creamier texture. Otherwise it will separate, with some froth on top and a more solid butter below.

The water helps dissolve the salt. If you don't add the water, you won't taste the salt, which is what makes the difference here.

The lecithin helps emulsify the water and oil, but mostly it is there to add a yellow color. You can alternatively use palm oil or a natural yellow food coloring.

You can adjust the amount of olive oil according to how creamy you want the butter. More coconut oil makes it more solid.