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an open jar of sunflower seed butter on a wooden backdrop next to a scatter of sunflower seeds
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5 from 3 votes

How to Make Sunflower Seed Butter

An easy, healthy and delicious sunflower seed butter recipe!
Prep Time10 mins
Total Time10 mins
Course: Condiments
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 2 1/2 cups sunflower butter
Calories: 175kcal
Author: Kristen Wood


  • 3 cups raw sunflower seeds salted or unsalted (keep in mind any recipes you would like to use them in)


  • 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!


Serving: 2tablespoons | Calories: 175kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 1923mg | Fiber: 3g | Sugar: 1g