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Overhead shot of a hand spooning out some sunflower seed butter from open bowl.
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4.67 from 12 votes

Sunflower Seed Butter

Make sunflower seed butter (aka SunButter) at home with this simple and cost-effective recipe! This tasty spread is nut-free so it's great for those with nut allergies and safe for school. 
Prep Time5 minutes
Process Time10 minutes
Total Time15 minutes
Course: Dips/Spreads
Cuisine: American
Keyword: sunflower seed butter
Servings: 1 cup
Author: Brittany Mullins

Equipment

Ingredients

  • 2 cups roasted unsalted sunflower seeds
  • 2 teaspoons pure maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt

Instructions

  • Place sunflower seeds in your food processor.
    Overhead shot of sunflower seeds in a food processor.
  • Turn on processor and process for 9-10 minutes. If the mixture is still dry and thick after 10 minutes of processing, process a little longer. It may take an additional 5-6 minutes for the sunflower seed oil to release and thin out.
    Overhead shot of sunflower butter after being processed in food processor.
  • Once the sunbutter has reached your desired consistency, add in maple syrup, vanilla and sea salt. Give the processor a few more pulses to combine, then turn machine off and remove the sunbutter with a spatula.
  • Store in an airtight container at room temp for up to a week or in the fridge for up to one month.

Notes

  • Sunflower seeds: I highly recommend using roasted, unsalted sunflower seeds. The roasting process allows the natural oils to be released and makes for a smoother and thinner texture.

Nutrition

Serving: 2Tablespoons | Calories: 216kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Sodium: 180mg | Fiber: 3g | Sugar: 1g