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Have you ever wanted to make your very own creamy sunflower seed butter? This recipe is perfect for all those school safe snacks and can be swapped in for peanut butter & jelly sandwiches too! Buying nut free butters can be rather costly, BUT sunflower seeds are relatively inexpensive, so making this seed butter is a bit of a no brainer! This nut butter is a dream in my brand new Sunbutter Granola Bars! You and your kiddos are going to be hooked on them!
I’ve made this recipe over a dozen times, trying to perfect it, so please see the notes section of this recipe for what NOT to do. I make the mistakes so you don’t have to. A lot of you are going to ask me if you can make this seed butter in a blender, and the answer is, it depends. If you have a powerful blender, you could. My issue with using a blender is getting the nut or seed butter out of it. I love my food processor as it’s powerful enough to get the long jobs done.
To make your own sunflower butter at home, you only need a handful of ingredients:
Roasting your sunflower seeds is non-negotiable; it’s what brings out that deep, nutty flavour and gives the seeds the right texture to blend smoothly. Preheat your oven to 350°F and scatter the seeds evenly across a baking tray. Let them roast for about 15 minutes, keeping a close eye near the end so they don’t burn. Once they’re golden and smell toasty, transfer them directly to your food processor while still warm. This step makes a big difference in how easily they break down.
Here’s where the magic happens. Add those warm, roasted seeds to your food processor and blend for about 5 minutes. At first, the mixture will look like coarse sand; this is totally normal. Scrape down the sides, and keep going. Be patient, it can take 10 to 12 minutes to reach a smooth, creamy consistency. Once things are looking sticky and glossy, add your salt and sugar, then blend again.
With the machine running, slowly drizzle in your olive oil until you hit that dreamy, spreadable texture. You might need a bit more or less depending on your seeds and your machine, so go by feel. IF you are going to attempt this in a blender, I would suggest batching the seeds.
Once your butter is looking glossy and creamy, give it a taste. Maybe it needs a pinch more salt or a little extra sweetness. When it’s just right, scrape the butter into a clean mason jar. Let it cool fully before sealing it up. Store it in your pantry and enjoy within two weeks (if it lasts that long!).
Once you have a jar of freshly made sunflower seed butter, the ways to enjoy it are truly endless. I love spreading it on a thick slice of sourdough toast with banana and a sprinkle of cinnamon; it’s a simple but wildly satisfying breakfast or snack. It also stirs beautifully into warm oatmeal or overnight oats, adding richness and a subtle nuttiness that pairs well with fruit and spices. For smoothies, it brings a velvety texture and a boost of healthy fats and protein. My favourite way to enjoy this seed butter? In my brand new recipe, Sunbutter Granola Bars! It seriously is a game changer and binds this seed bar recipe like a dream. I mean, feel free to dip sliced apples, celery sticks or whatever else you have on hand into it!
Homemade sunflower butter will keep for up to two weeks in a sealed mason jar at room temperature. If your kitchen runs warm or humid, store it in the fridge to extend shelf life. Just give it a good stir if it starts to separate. For best flavour and texture, use within 14 days.
Making your own sunflower seed butter isn’t just fun—it’s also incredibly rewarding:
This recipe is simple, forgiving, and incredibly versatile. Whether you’re looking to reduce nut intake, support a plant-based lifestyle, or just try something new, this creamy sunflower seed spread is a must-try. It’s smooth, rich, slightly sweet, and perfect for both sweet and savoury dishes.
What is sunflower seed butter? It’s a creamy spread made from roasted sunflower seeds, similar to peanut or almond butter.
Is sunflower seed butter gluten-free? Yes! It’s naturally gluten-free and a great option for those with food sensitivities.
Can I use a different oil? Yes, you can use sunflower oil, avocado oil, or even coconut oil, depending on your taste preferences.
Why isn’t my butter getting smooth? Be patient! Keep blending and scraping down the sides. Warm seeds and a strong food processor are key.
Let me know how it turned out! I love seeing your creations. Don’t forget to rate and review the recipe below.
If you loved this, here are a few more recipes you might enjoy:
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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6 Responses
Perfect ! I’ve just did it and it’s delicious.
It will not last 2 weeks for sure!
I knowwwwwwww. You will be smearing that on everything!
Just made and it is delicious!
Yay!! Please rate the recipe if you have a moment! xx
sun flower butter is wonderful. this is the second time I’m making.
Hi Cathy!! I am thrilled you love it. Can you please rate the recipe?