Most of the time I use unsalted butter for baking and Adelle Davis's "Better Butter" for the table, using this recipe:
http://www.onceuponaplate1.com/2008/...-directly.html. We are supposed to watch cholesterol around here, and this stuff has half as much as much as butter. It is spreadable right out of the fridge and tastes fine. I use canola oil, but other non-hydrogenated oils are also okay, such as olive oil, if you like the flavor. I make a huge batch in the food processor and freeze some of it for later.