Lactose Free Homemade Sunflower Seed Butter
Creamy, nutty, and lightly 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 secret — it deepens their natural flavor and gives the finished butter a rich, toasty quality that you just can't get from raw seeds alone. The food processor does the heavy lifting from there, slowly transforming those golden seeds into something impossibly smooth and silky. A touch of honey, cinnamon, and a hint of vanilla round everything out without overpowering the seed's natural character. Because it's made entirely from plant-based ingredients, there's no dairy anywhere in the picture — no hidden milk solids, no butter, nothing to second-guess on a label. It keeps well at room temperature for a couple of weeks, or even longer in the fridge, so you can slather it on toast, swirl it into oatmeal, or eat it straight from the jar whenever the craving hits.
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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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