If palm oil shortening is semi-solid, place it in a bowl over a pot of simmering water. Let it soften while making and flavoring hemp milk. Don't let it melt completely or get warmer than room temperature.
Stir palm oil occasionally until it is soft enough to pour. Use a spoon to whip avocado oil into softened palm oil shortening until the mixture is smooth.
Make Hemp Milk
Place water and hemp hearts in a blender. Blend on high for 1-2 minutes. Lay a large handkerchief or square of thin cotton fabric over a bowl. Pour hemp milk in, and carefully gather top. Squeeze and wring until all the liquid is extracted. Toss out pulp.
Flavor Hemp Milk
Rinse and drain blender. Return hemp milk to blender. Add salt, sugar, lactic acid, and red palm oil. Measure accurately for optimal flavor. Blend briefly on medium speed until color is uniform.
With blender running on medium speed, pour the whisked oils into the center of hemp milk. As the mixture thickens, turn blender speed up. Stop as soon as all the ingredients are mostly mixed.
Take a spatula and scrape sides of butter mixture towards center of blender. Blend briefly a final time on high speed until butter is uniform. You will have a spoonable, fluffy, pale yellow butter.
Scoop butter into silicone molds or serving dishes and cover. Glass containers with snap-tight lids are also handy. Place immediately in refrigerator or freezer until firm enough to slice.
Keep homemade vegan butter for 10 days to 2 weeks in the refrigerator. Butter can also be frozen for 6 months.
The virgin red palm oil is optional in this recipe but adds a beautiful color and extra buttery richness if you use it.
Measure ingredients precisely for best tasting butter.
Soften palm oil shortening until it can be stirred with avocado oil. Take care not to melt shortening to a liquid state.
Pour or spoon finished butter recipe into dishes or molds and refrigerate or freeze immediately.