Coconut 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 store-bought version. A quick roast in the oven at 325°F coaxes out a rich, toasty flavor from the seeds before they get blended into something silky and smooth in the food processor — it just takes a little patience and a few scrapes of the bowl. Honey, cinnamon, and a splash of vanilla round out the flavor into something that feels almost indulgent, while a pinch of sea salt keeps it from tipping too sweet. So many commercial nut and seed butters sneak in coconut oil as a texture booster, which makes finding a clean option genuinely tricky — here, sunflower seeds do all the work on their own, no added oils needed. The result is a pure, single-ingredient base that you can trust completely. It stores beautifully at room temperature for up to two weeks or in the fridge for a full month, so you can make a big batch and keep it on hand for toast, smoothies, or straight off the spoon.
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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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