Vegan Homemade Sunbutter from Sunflower Seeds
A creamy, nut-free spread made from roasted sunflower kernels, coconut oil, vanilla, and salt. This homemade sunbutter offers a rich, nutty flavor that's perfect for those with tree nut allergies. Ideal for sandwiches, toast, or as a dip for fruit. The toasting step intensifies the sunflower flavor, while coconut oil creates the signature smooth, spreadable texture that rivals store-bought versions.
Ingredients
- 2 ½ cups unsalted sunflower kernels
- 2 tablespoons extra virgin coconut oil
- 2 teaspoons vanilla powdervanilla extract1:1vegangluten-free
use liquid vanilla extract if powder unavailable
- ¼ teaspoon salt
Instructions
- 1
Preheat oven to 350°F
- 2
Spread sunflower seeds on baking sheet
- 3
Toast for 5-8 minutes until light golden, stirring once or twice
- 4
Place toasted seeds in food processor
- 5
Process until desired consistency, scraping sides as needed
- 6
Add coconut oil and pulse for 30-60 seconds until smooth
- 7
Transfer to container for storage
Tips
Toast sunflower seeds before processing to enhance the nutty flavor and improve the final texture of your sunbutter.
Be patient during processing - the mixture will look dry and powdery at first but will eventually become creamy after several minutes of blending.
Scrape down the sides of the food processor bowl frequently to ensure even processing and prevent the mixture from sticking.
Good to Know
room temperature up to 1 week or refrigerate up to 1 month in airtight container
can be made up to 1 month ahead and stored in refrigerator
at room temperature for best spreadability
Common Mistakes
avoid over-toasting seeds to prevent bitter flavor
don't add oil too early in processing or mixture won't become creamy
scrape bowl sides frequently to ensure even processing
Substitutions
FAQ
Can I make this without toasting the seeds?
Yes, but toasting enhances flavor significantly. Raw seeds will produce a milder taste and may take longer to process into smooth butter.
What if my sunbutter is too thick?
Add more coconut oil one teaspoon at a time while processing until you reach desired consistency. Warm oil flows better.
How long will homemade sunbutter keep?
Store at room temperature for up to one week or refrigerate for up to one month in an airtight container.