Eggless 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 real secret — that 12 to 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, taking the seeds from a crumbly meal all the way to a silky, pourable butter with just a little patience and a few scrape-downs. A touch of honey, cinnamon, and sea salt rounds everything out into a spread that feels almost indulgent. Store-bought nut and seed butters can be a minefield of hidden additives and cross-contact concerns, but making your own means you know exactly what's in the jar. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon — no judgment here. It keeps at room temperature for up to two weeks or in the fridge for a full 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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