Sunflower Seed Butter

Why You’ll Love This Recipe

It’s safe to say that I’m obsessed with peanut butter, but whether you’re packing an allergen-free school lunch, looking for a nut-free peanut butter alternative, or just want to try something new, this homemade sunflower seed butter recipe is simple, budget-friendly, and it’s even more nutrient-dense and fiber-rich than many nut butters.  

Made with just 2 ingredients and a high-speed blender or food processor, you can make this smooth and creamy homemade sun butter recipe in as little as a few minutes. Enjoy it as a versatile nut butter alternative on homemade toast made from this easy no knead bread recipe, in oatmeal (how to cook oatmeal), to make a variation of these vegan peanut butter cups, and more.

You might also enjoy homemade vegan basil sunflower seed pesto or cucumber bites with sunflower and chive cream cheese.

The Ingredients

Flavor Variations

• Sweetener: Like a little sugar (brown sugar, coconut sugar, etc.), date paste (or a few dates blended in), or maple syrup. Sugar-free erythritol or stevia also work.
• Vanilla: A little vanilla extract or paste.
• Spices: Like cinnamon, nutmeg, pumpkin pie spice, etc.
• Cocoa powder: Add cocoa powder (+ sweetener) for a rich vegan chocolate sunflower butter.

How to Make Sunflower Seed Butter

The mixture will go from crumbly to clumpy/balled-up, then a paste, to a smooth butter.

FAQs

Tips for the Best Homemade Sunflower Seed Butter

• If you have time, roast the seeds yourself: It deepens the flavor and helps release their natural oils for smoother, easier blending.
• Use a high-speed blender or food processor: To easily break the seeds down into a smooth butter. If it struggles even after 15 minutes, add a spoonful of neutral oil.
• Have patience: It can take up to 15 minutes. Pause every 2 minutes to scrape down the sides and prevent overheating.
• For chunky sun butter: Blend until smooth, then stir in chopped seeds.

How To Use Sunflower Seed Butter

Sunflower seed butter is a tasty peanut butter substitute with endless possibilities.

• Spread: On toasted no-knead bread, sandwiches, bagels, or vegan banana bread topped with fruit (like banana, apple, or berries) and/or maple syrup.
• Topping: Drizzle over strawberry pancakes, vegan waffles, or vegan French toast.
• Stir-in: Add to overnight oats or vegan yogurt bowls.
• Dip: Mix with vegan yogurt and maple syrup for dipping apple/pear slices.
• Sauce/Dressing: Use for nut-free spicy peanut dipping sauce or basil salad dressing.
• Smoothies: Blend into a PB&J smoothie or coffee smoothie.
• Snacks: Use in peanut butter granola, peanut butter granola bars, or energy bites.
• Baking: To substitute peanut butter in muffins, vegan peanut butter cookies, or brownies (note: it may turn baked goods green because of a reaction with baking soda).

Top Tip: Make quick sunflower seed milk by blending 1 tablespoon sun butter with 1 cup water. Add more sunflower seed butter for a creamier texture.

Storage Instructions

Fridge: Leave it to cool, then store in an airtight container for 4-6 weeks. Always use clean utensils to prevent early spoilage, and note that it can firm up and separate when chilled, so stir it between uses.

Flavoring this sunbutter recipe can affect shelf life. Generally, it’s best consumed in 1-2 weeks.

Freeze: In a freezer-safe jar/container or even in tablespoon portions in an ice cube tray for 4-6 months. Then, thaw in the fridge or at room temperature.