Chicken Free Homemade Sunflower Seed Butter
Creamy, nutty, and subtly sweet, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought the store-bought version. Roasting the seeds first is the real secret — that 12–15 minutes in the oven coaxes out a deep, toasty flavor that transforms a humble ingredient into something genuinely craveable. A touch of honey, cinnamon, and vanilla rounds everything out so the final result tastes almost indulgent without any fuss. The food processor does the heavy lifting, and with a little patience through the scraping-down stages, you end up with a silky-smooth butter that flows beautifully. It's completely free of any poultry-derived ingredients, so there are no hidden surprises — just five clean, simple pantry staples. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon; it keeps at room temperature for two weeks or in the fridge for a full month, so a single 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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