Homemade Sunflower Seed Butter
This homemade sunflower seed butter is creamy, toasty, and nut-free - made with just 3 ingredients for a budget-friendly spread that beats store-bought!
Servings 1 jar (~12 oz)
Calories 123kcal
Ingredients
- 3 cups raw sunflower seeds (about 400g)
- 1-2 tbsp neutral oil (sunflower, avocado, grapeseed or light vegetable oil)
- ½ tsp salt
Instructions
- Heat oven to 350°F (180°C). Spread sunflower seeds on a baking tray in a single layer. Roast 10–12 minutes, stirring once. The seeds should be deep golden and fragrant.
- Cool for 5 minutes, then transfer to a food processor or jug-style blender.
- Blend for 5–15 minutes, stopping every 1–2 minutes to scrape the sides and release heat. The mixture will move through stages: crumbs to damp sand, then a thick paste, then finally a smooth spread.
- When the paste begins to loosen, add salt and oil if using, then continue blending until glossy and runny.
- Transfer into a clean 12 oz (375 ml) jar. Let cool fully before sealing.
Notes
Fills a 12 oz jar (375ml). Makes around 20 servings of approximately 1 tablespoon each. Nutritional information is based on 20 servings.
Equipment: A small to medium size food processor works best. A jug-style blender (like a Vitamix) also works, but scraping is trickier. Do not use closed-cup blenders such as Nutribullet or Ninja cups, as pressure builds inside and they can explode.
Roasting: Roast the seeds until deep golden. Under-roasted seeds resist releasing their oils and can cause a bitter or coarse result.
Blending Stages: Timing varies but all machines move through the same progression:
• crumbs
• damp sand
• thick paste (add oil here if needed)
• smooth, runny butter If it stalls or looks too thick, scrape the sides and keep going. Stop for short breaks if the bowl feels warm, otherwise your machine may break or the heat can make the mixture bitter. Oil or No Oil: You can make this without oil. A tiny amount speeds up blending and gives a smoother texture, especially in older machines. Color: A pale green or gray tint is normal and varies by seed brand and roast level. Storage: Keeps 2 weeks at room temp or 1 month or more in the fridge. It will firm up in the fridge; stir before using.
• crumbs
• damp sand
• thick paste (add oil here if needed)
• smooth, runny butter If it stalls or looks too thick, scrape the sides and keep going. Stop for short breaks if the bowl feels warm, otherwise your machine may break or the heat can make the mixture bitter. Oil or No Oil: You can make this without oil. A tiny amount speeds up blending and gives a smoother texture, especially in older machines. Color: A pale green or gray tint is normal and varies by seed brand and roast level. Storage: Keeps 2 weeks at room temp or 1 month or more in the fridge. It will firm up in the fridge; stir before using.
Nutrition
Calories: 123kcal | Carbohydrates: 4g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Sodium: 60mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg