FOR THE PLAIN VEGAN BUTTER:
Combine all the ingredients in a high-speed blender and blend for about 3 minutes, starting from low speed then increase to maximum.
Put the butter in 2 or 3 containers and refrigerate for at least 4 hours.
FOR THE LEMON THYME AND GARLIC BUTTER:
Drizzle two unpeeled garlic cloves with olive oil, wrap them in aluminum foil and roast them for 20 minutes at 360F. Add the roasted garlic to a mortar and pestle with the thyme, a pinch of salt and the lemon zests and crush it until becomes a rough paste.
Add the butter to a parchment paper or aluminum foil, wrap it sausage style and put it in the fridge for at least two hours.
FOR THE WALNUTS BUTTER:
Incorporate the minced walnuts and dried cranberries with the butter, mix and wrap it like the later flavored butter. Refrigerate for at least 2 hours
FOR THE BLOODY MARY BUTTER:
Add the minced sun-dried tomatoes, the celery salt, the Tabasco, the salt, and the horseradish to a bowl, add the butter, mix until all is incorporated and proceed to warp like the latter butter.