Cashew Free Homemade Sunflower Seed Butter
Creamy, nutty, and deeply satisfying, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the jarred stuff. Roasting the seeds first at 325°F draws out their natural oils and coaxes a rich, toasty flavor that you simply can't get from raw seeds alone. The food processor does the heavy lifting from there — what starts as a crumbly meal slowly transforms into something silky and luscious with just a little patience and a few scrapes of the spatula. A touch of honey, cinnamon, and sea salt round everything out, and a splash of vanilla takes it somewhere almost indulgent. For anyone navigating tree nut allergies or avoiding cashews specifically, sunflower seeds are a genuinely satisfying alternative that delivers the same creamy, spreadable texture without any compromise. Slather it on toast, swirl it into oatmeal, or eat it straight from the jar — no judgment here. Stored in a sealed container, it keeps at room temperature for two weeks or in the fridge for up to a month, so one batch goes a long way.
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Learn more →Ingredients
16 servings
- 3 cups raw sunflower seeds (unsalted)
- 1 tbsp honey
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- ½ tsp pure vanilla extract (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Spread the sunflower seeds in a single, even layer on a rimmed baking sheet.
- 2
Roast the seeds for 12–15 minutes, stirring once halfway through, until they are lightly golden and fragrant — watch closely in the final few minutes, as they can darken quickly.
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