1. Melt coconut oil over medium low heat until 85% melted. Remove from stove and let residual heat melt the rest. Add in the neutral oil. Let it cool to room temperature. 
2. Before starting, ensure all ingredients are close to room temperature. Add aquafaba, coconut cream, apple cider vinegar and pecan flour (and turmeric, nutritional yeast and salt if using) to a narrow jar. Use an immersion blender and blend until smooth. Turn off the immersion blender.
3. Turn on the blender to low and slowly pour in the oil. Let the oil catch into the blades. You can stop pouring in the oil and slowly move the immersion blender up if the oil is not catching the blades. Ensure it is fully blended and emulsified before adding in more oil. Continue to slowly pour in the oil as you're blending stoping as you need. If at any point the mixture gets hot, stop and let it cool down first to prevent the mixture from breaking.
4. Once all oil is blended, it should be slightly looser than the consistency of mayo.
5. Taste and adjust the amount of salt. 
6. Pour it into a bowl with a lid or butter mold, and then refrigerate until set. 
7. Remove from fridge when ready to use. It will soften even more as it is left out of the fridge.

To mold the butter:

1. Remove from refrigerator after about 30 minutes until just set. If it is completely firm, let it sit at room temperature for 5 minutes. Scrape the butter out into a medium bowl. Use a hand held mixer and whip until fluffy.
2. Using a spatula, transfer the butter onto a piece of parchment paper in the middle keeping 2 inches of space on each side. Fold the top piece of parchment to meet the bottom edge. Then use a bench scraper or small tray and tuck the top piece of parchment under the butter. Firmly press forward until a log shape forms. Roll the remaining parchment and then twist the two sides. 
3. Refrigerate until set and ready to use.

For whipped butter:

1. Remove from refrigerator after 30 minutes until just set. Transfer the butter to a medium size bowl. Use a hand held mixer and whip until fluffy.
2. Place the bowl back into the refrigerator for another 15-20 minutes and whip again until light and fluffy.
3. Transfer to a air tight container and refrigerate until ready to use.

For browning the butter (for 1 stick or 1/2 cup):  

1. Cut the butter into small pieces (about 1 tbsp size). Add the butter to a small to medium sauce pan (or shallow pot) over medium low to medium heat. Stir or swirl butter until completely melted. 
2. Once melted, continue to swirl and/or stir for even browning and so it doesn't burn too quickly. The butter will start to sizzle and foam. If at any point it looks like it is over-foaming remove from the direct heat and swirl the pan. Adjust heat as necessary. Continue until golden brown in colour and smells richly toasty and nutty. For 1/2 cup of butter it will take about 5-6 minutes. 
3. Remove from heat and immediently transfer to another bowl. Do NOT leave it in the pot as the residual heat will continue to cook the bits of nuts and it will burn. 
4. Serve or use as desired.