Creamy Sunflower Seed Butter Recipe Easy Homemade Peanut Butter Alternative
A quick and easy homemade sunflower seed butter that serves as a creamy, nut-free peanut butter alternative. Perfect for those with allergies or anyone seeking a wholesome, delicious spread.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 1 cup (8 servings) 1x
- Category: Spread
- Cuisine: American
Ingredients
Scale
- 2 cups (300g) roasted unsalted sunflower seeds
- 1 to 2 tablespoons (15–30 ml) neutral oil (sunflower oil or light olive oil), optional
- ½ teaspoon (about 3g) salt, or to taste
- 1 teaspoon (5 ml) sweetener (honey, maple syrup, or coconut sugar), optional
- ½ teaspoon (2.5 ml) vanilla extract, optional
Instructions
- If using raw sunflower seeds, roast them for 10 minutes at 350°F (175°C) on a baking sheet, stirring halfway. Let cool completely.
- Place 2 cups (300g) roasted sunflower seeds in a food processor. Pulse a few times to break down, then blend continuously until creamy, about 6 to 8 minutes.
- Stop every minute to scrape down the sides with a spatula. When smooth but slightly thick, add ½ teaspoon salt, 1 teaspoon sweetener if using, and ½ teaspoon vanilla extract. Blend again.
- If the butter is too thick or grainy, drizzle in 1 to 2 tablespoons neutral oil while blending to reach desired creaminess.
- Taste and adjust salt or sweetener as needed. Blend once more until perfectly smooth.
- Transfer the sunflower seed butter to a clean jar or airtight container. Seal tightly and refrigerate.
Notes
If your machine overheats, stop blending and let it cool to avoid bitterness. Add oil slowly to avoid runny texture. Store in the fridge for up to 3 weeks; stir before use and let sit at room temperature to soften if needed.
Nutrition
- Serving Size: 2 tablespoons (32g)
- Calories: 190
- Fat: 16
- Fiber: 3
- Protein: 6
Keywords: sunflower seed butter, peanut butter alternative, nut-free spread, homemade butter, allergy-friendly, vegan, creamy spread