Sunflower Seed Butter
How to make sunflower seed butter with just 2 ingredients and a food processor. It’s a rich, creamy, nut-free seed butter that’s so simple and affordable.
Servings: 1 batch
Calories: 1998kcal
Equipment
Ingredients
- 2 ½ cups roasted sunflower seeds
- Pinch of salt plus more to taste
Instructions
- Add the sunflower seeds and salt to a food processor.
- Blend until smooth or until your desired consistency is reached, stopping to scrape down the sides as needed. (This may take about 6 minutes.)
- Note: The butter will become hot as it blends. Transfer to an airtight container and let it cool completely before sealing with a lid.
Notes
- 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.
Nutrition
Calories: 1998kcal | Carbohydrates: 77g | Protein: 68g | Fat: 173g | Saturated Fat: 24g | Polyunsaturated Fat: 116g | Monounsaturated Fat: 27g | Trans Fat: 1g | Sodium: 2513mg | Potassium: 1630mg | Fiber: 36g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 294mg | Iron: 14mg
