Mustard Free Homemade Sunflower Seed Butter
Creamy, nutty, and just sweet enough, 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 deepens their natural flavor and gives the finished butter a rich, toasty quality that's hard to beat. From there, the food processor does all the heavy lifting, slowly transforming the seeds from a crumbly meal into something silky and spreadable. A touch of honey, cinnamon, and sea salt round everything out beautifully, and a splash of vanilla takes it somewhere almost dessert-like. For anyone navigating mustard allergies or sensitivities, this is a genuinely safe and satisfying alternative to condiments and spreads that often hide unexpected ingredients. It keeps at room temperature for two weeks or in the fridge for a full month, so you can make a big batch and reach for it all week long on toast, in 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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