Tree Nut Free Homemade Sunflower Seed Butter
Creamy, nutty-tasting, and made entirely from sunflower seeds, this homemade spread is proof that you don't need almonds, cashews, or any other tree nut to get that rich, satisfying butter experience. Roasting the seeds first is the real secret — a quick stint in a 325°F oven coaxes out a deep, toasty flavor that store-bought versions rarely match. From there, the food processor does the heavy lifting, slowly transforming the seeds from a crumbly meal into something genuinely silky and smooth. A touch of honey, cinnamon, and sea salt rounds everything out, making it taste far more complex than a five-ingredient recipe has any right to. For anyone navigating tree nut allergies or sensitivities, making it at home means zero cross-contact worries and full control over every ingredient in the jar. Spread it on toast, swirl it into oatmeal, or eat it straight off the spoon — it keeps at room temperature for two weeks or in the fridge for up to a month, so a single batch goes a long way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!