How to Make Creamy Sunflower Seed Butter

Want a creamy, nutty butter that's also allergy-friendly? Sunflower seed butter is the answer. Use it in place of peanut butter in most recipes!

  • Prep time: 10 minutes
  • Cook time:
  • Yield: 2 cups

Ingredients

  • 2 cups (280g) hulled sunflower seeds
  • 4 teaspoons (18g) brown sugar
  • Pinch kosher salt
  • Pinch ground cinnamon
  • 1 tablespoon coconut oil, softened at room temperature but not melted or liquidy
  • 1/2 teaspoon pure vanilla extract

Method

1 Toast the seeds: Preheat the oven to 350°F and spread the sunflower seeds on a large, rimmed baking sheet. Toast the seeds until they’re lightly golden and begin to smell nutty and fragrant, 10 to 12 minutes. Watch and stir the seeds every 5 minutes or so to prevent burning.

Sunflower Seed Butter Recipe

2 Process seeds into powder: Once the seeds are toasted, transfer them to the bowl of a food processor and process on continuously until they form a fine powder, about 30 seconds.

How to Make Sunflower Butter process to a fine powder

3 Process until clumpy: Continue processing until the powder becomes clumpy, an additional 30 seconds to 1 minute.

Nut Butter Recipe sunflower seeds starting to clump

4 Process until mixture forms a ball: Continue processing mixture for 2 to 3 additional minutes, or until it starts gathering together into a large clump or ball.

If your machine starts getting hot, simply pause the process for a minute or so to let it cool down and proceed. 

Sunbutter Recipe clumping up into a ball

5 Continue to process until mixture forms a smooth butter: I know, I know: more time in the food processor. You’re almost there! Continue processing for an additional 2 minutes or so, until the seed butter reaches a smooth, paste-like consistency.

Nut Butter Recipe smoothing out the nut butter Sunbutter Recipe smoothed out sunflower butter

6 Sweeten and add flavorings: Now that the seed butter is smooth, add the salt, cinnamon, coconut oil and vanilla extract and process for an additional 1 to 2 minutes, or until it becomes super smooth and spoonable.

7 Storing your butter: Store in an airtight container on the counter for up to 2 weeks, in the refrigerator for up to 6 weeks, or in the freezer for up to 3 months.

How to Make Sunflower Butter finished sunflower seed butter

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Comments

  • Jelena

    Hi,

    Thanks for a great recipe. I love sunflower seed butter, but I’d like to try making a homemade version of the peanut butter as well. Can this recipe be used as a template? Thanks in advance!

    Best regards,
    Jelena

  • Kaye

    Could you make this a savory (rather than sweet) butter? What additions could be used? Onion or garlic powder? Chili powder? Seasoned salt? Dried herbs?

    • Emma Christensen

      Hi, Kaye! Emma here, managing editor. Yes, you can definitely go savory with this! Sunflower butter tastes a lot like peanut butter, but slightly earthier. I think that chili or seasoned salt would be pretty good! Basically, any seasoning that you like with peanut butter will work here. Add a little and taste as you go until you get the flavor you’re looking for.