Thanks for this recipe. I find the vegan margarine here in Norway revolting and also don't think it is a product that is very healthy to use (hydrogenated fat). I make a soft 'margarine' that is suitable for spreading but I wanted something I could bake with where oil wasn't suitable. My biscuits and shortbread were lovely using this 'butter'.
I had to tweak the recipe a bit as some of the ingredients are not readily available here. I used ground flax seeds instead of xantham gum and soy lecithin powder. I'm surprised something like this isn't produced commercially.