I found a wonderful recipe for homemade vegan butter on veganbaking.net. The stuff is really delicious and can be subbed for butter in dairy recipes It is made primarily from coconut oil and soy milk with lecithin, apple cider vinegar, salt, canola oil (or other neutral veg oil) and xanthan gum, the other ingredients. The recipe says that the butter will stay fresh in the fridge for 3 weeks, much longer if frozen. I froze the butter. I would like to make a cookie recipe using this vegan butter (I usually bake with Earth Balance), but now that it's frozen, it's rock hard and could take a very long time to soften. How long is it safe to leave out on the counter? I'm concerned about bacteria. I'm no science person, but I know coconut oil is shelf stable, but opened soy milk is not. Could I soften it in the microwave? If so, any ideas at what power and for how long? I've asked this question on the veganbaking site, but it could take some time before I hear back. I'd like to make those cookies today or tomorrow, if possible. Thanks for any help you could offer.