A cliche'd statement about basses is that they play like butter, so.... why not just play some butter then?
Just think of the advantages; you can say with a straight face "it really plays like butter, because it is!", butter's much cheaper than a real bass, if you play a restaurant gig the patrons will appreciate a little slice every now and again. Also your cat will love you.
If you became tired of the style of your butterbass, you could simply melt it down and reshape it into the mold of your choice!
Of course there's the cholesterol to consider, but that's likely no more harmful than playing in smoke-filled bar.