In a food processor or high-speed blender add sunflower seeds.
Pulse intermittently until the seeds resemble a coarse flour.
Blend on high until smooth and creamy, stopping and scraping down the sides if necessary. If the oils have not been released and your seed butter is not looking shiny, liquidy and creamy, keep going! It will turn eventually. Times will vary slightly dependent upon how powerful a food processor or blender you use.
Store in lidded jars at room temperature for up to 2 days, or in the refrigerator for up to 10 days.
Please see 'Tips' section below this recipe card for more information!