Maitre d'Hotel Butter

7 tablespoons vegan margarine, softened
1 1/2 teaspoons plain soy creamer
1 tablespoon fresh Italian flat-leaf parsley, chopped fine
1 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
sea salt and fresh black pepper to taste

In a medium bowl, cream together margarine, soy creamer, and parsley. Add lemon juice and zest. Season to taste with salt and pepper. Place mixture on a large sheet of wax or parchment paper. Form margarine into a log about 1-inch in diameter. Wrap log with wax or parchment paper, then again with plastic wrap. Refrigerate or freeze until firm or ready to use. The log will keep about a week in the fridge or about a month in the freezer. When ready to use, slice off the desired amount and place directly on top of hot food.

This is great on hot steamed or grilled vegetables, cooked pasta, portabella steaks, or just spread on some toasted baguette.