Certainly! There are indeed good vegan alternatives to butter that don't use palm oil.  

If you're in a hurry, here are four commercial vegan butter alternatives that are palm-oil-free:

1. Miyoko’s Vegan Butter
2. Naturli’ Spreadable Butter
3. Salted Whipped Butter
4. Culcherd Butter

Alternatively, you can make you own.  Here is a recipe:

> ### Spreadable Olive Oil Vegan Butter Recipe
> *Makes about 1 cup (215 grams), or 8 fluid ounces Spreadable Olive Oil Vegan Butter*
> #### Ingredients
> - ¼ cup + 2 teaspoons soy milk
> - ½ teaspoon apple cider vinegar
> - ½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
> - 4 grams fleur de sel, Maldon salt or regular salt (if you don’t have a scale, use ¾ + ⅛ teaspoon regular salt)
>  
> - ¼ cup + 2 Tablespoons + 1 teaspoon refined coconut oil, melted
> - ¼ cup + 1 Tablespoon extra virgin olive oil
>  
> - 1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
> - ¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder
> #### Instructions
> ##### 1. Curdle your soy milk
> Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
> ##### 2. Mix your Vegan Butter ingredients
> Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the olive oil to a food processor. Making smooth vegan butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
> ##### 3. Transfer the Vegan Butter to a mold so it solidifies
> Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 3 minutes then scrape down the sides with a spatula. Process for 3 additional minutes. This lengthy processing time is to allow the salt to dissolve completely. Pour the mixture into a shallow jar or other container and place it in the freezer to solidify with the lid removed so it solidifies as quickly as possible. A 7 ounce wire bale glass jar or similar container works well. The Vegan Butter should be ready to use in about an hour. Store it in an airtight container in the refrigerator for up to 1 month or in the freezer for up to 1 year. Makes about 1 cup (215 grams), or 8 fluid ounces Spreadable Olive Oil Vegan Butter.

Enjoy!

Is there anything else I can assist you with, in the kitchen or otherwise?
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