Dairy 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. Roasting the seeds first is the secret — that 12–15 minutes in the oven coaxes out a rich, toasty flavor that transforms a humble ingredient into something genuinely craveable. The food processor does the heavy lifting from there, slowly working the seeds from a crumbly meal into a silky, pourable butter that rivals anything on a grocery shelf. A touch of honey, cinnamon, and a hint of vanilla round out the flavor without overwhelming the natural nuttiness of the seeds. Because it's made entirely from plants with no dairy in sight, it fits seamlessly into a dairy-free lifestyle — and it's naturally free from the milk-derived additives that sneak into many commercial nut and seed butters. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. Stored in a jar at room temperature or in the fridge, a single batch keeps you stocked for weeks.
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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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