If you want it for cooking then olive oil can be a substitute or to use for sandwiches and crackers I can only think of margarine. Perhaps you could explain more. Is it for your health?
We've gone back to butter because we like it and at least you know what's in it. However we have a family member with serious food allergies, including dairy, and we use Vitalite for baking when he's visiting and it seems to work well. He uses it as a spread too.
I make my own spreadable butter by adding either rapeseed or olive olive oil to softened butter and beating it. If you read the ingredients on the commercial ones, they are about 50/50 butter to oil. I make mine a little firmer - about 65/35 by weight. It is spreadable at room temperature at this time of year. In the summer, I just use butter.
I read recently, rightly or wrongly, that all sorts of oils are not good for us[not counting olive oil or coconut oil]. And they are added to all sorts of things.
Ugh, none of them, all vile (Flora worst of the lot!)
Apparently I used to try and eat Lurpak off the block when I was a small child - I can't imagine why but it has since given me a huge phobia about the stuff, and I don't use anything other than mayo/pickle to moisten the bread. I cannot remember EVER earing it at all! I do remember that once my dad picked up the wrong sandwiches and I bit into what I thought were mine and knew instantly it had Flora on it. I was supposed to be going to work (Saturday job in a pub) but was so so sick, I just couldn't manage it! Even the thought of it makes me shudder!