Pork Free Homemade Sunflower Seed Butter
Creamy, nutty, and subtly sweet, this homemade sunflower seed butter is the kind of spread that makes you wonder why you ever bought it in a jar. Roasting the seeds first is the real secret — that 12 to 15 minutes in the oven coaxes out a deep, toasty flavor that store-bought versions rarely match. From there, the food processor does all the heavy lifting, slowly transforming the seeds from a crumbly meal into something impossibly smooth and silky. A touch of honey, cinnamon, and sea salt rounds everything out, and a splash of vanilla takes it somewhere almost dessert-like. It's completely free of any meat-derived ingredients, so there's nothing to second-guess on the label — just five clean, simple components. Slather it on toast, swirl it into oatmeal, or eat it straight off the spoon. Stored in a jar on your counter or tucked in the fridge, it keeps beautifully and tastes better every day.
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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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