My first Miyoko’s spreadable butter

240 gr coconut oil (25C), 180 gr grape seed oil, 60 gr homemade aquafaba concentrate (1:2 chickpea water ratio), 1 tbsp salt flakes, 1 tbsp nutri yeast, 1 tbsp apple cider vinegar, 6 tbsp homemade almond milk. I melted the coconut oil in microwave oven and placed into fridge until 25 C reached. Everything else I placed into container and chilled in a freezer for 15 minutes. For making mayo I always use hand blender and it also was the best tool for making vegan butter. Everything mixed together so well and quickly. The taste though is really good. I never had vegan butter before and it is closer to a butter taste than margarine. It is essential to have butter in the fridge when you bake fresh bread)