Sunbutter looks and tastes much like peanut butter, but instead of peanuts, it’s made from sunflower seeds. Sunflower butter is 30% lower in fat than peanut butter, chock full of vitamin E, and bonus: when you make it yourself it is entirely free of preservatives & added sugars, AND it is totally safe to send off to nut-free environments. Sunbutter has become a school lunch staple in our household. This stuff costs a fortune to buy pre-made, which is silly because it is SO EASY for Prudent Mamas to make at home. So learn how to make sunbutter now!
I’ve heard many home cooks express frustration with their attempts to make sunbutter, so I thought I’d do a sunbutter recipe and photo tutorial to explain the key to making rich, creamy, nutty-flavored sunbutter. It is all about time.
Learn how to make sunbutter with our sunflower butter recipe below, and prepare to lick your fingers, the spoon, the bowl, and maybe even that spill down your toddler’s shirt (don’t judge me)…
How to Make Sunbutter: The Best Sunbutter Recipe
First assemble your ingredients. You’ll need unsalted, shelled, plain-old sunflower seeds. You’ll also need some salt, sugar (or honey/agave/whatever sweetener you like), and some olive oil. That’s it.
Heat a pan on the stove, then toss about 3 cups of sunflower seeds in the hot pan for a minute or two. Keep them moving so they don’t burn. Do not buy roasted sunflower seeds thinking you can skip this step (pre-roasted seeds don’t have enough moisture to create a creamy sunbutter). Here are my seeds before toasting:
Now my seeds are lightly toasted. You don’t NEED to toast them, but it adds a delicious nutty flavor to the seeds. Don’t toast them much darker than this, or you’ll lose too much moisture and end up with a mealy consistency to your sunbutter.
Now toss them in a food processor with 3/4 teaspoon of salt and 1 teaspoon sugar.
Have helper place lid on processor if you wish.
Process into a fine powder consistency (the seeds, not the helper).
This is where many people trip up when making sunbutter. This is the KEY to how to make sunbutter. Do not add olive oil yet, or you will end up with a mealy, grainy, unappetizing mess. Sunflower seeds need to process for quite a while, about ten minutes. The reason being that they will eventually begin to release their oils. This will turn your sunflower powder into sunbutter. So after about five minutes, your mixture will start to get a teensy bit moist, but still crumbly, like this:
Keep processing it. Soon it will release more oil, and get a sheen to it, and look more moist:
At this point I add a teaspoon of honey because I like the flavor, but you don’t have too. Keep processing and watch as more oils are released, until it starts to resemble peanut butter:
Now have a taste. So good, right? Think about what consistency you prefer your sunbutter to be. While the processor is running, drizzle olive oil into the mixture until it reaches the consistency you desire. For my creamy sunbutter pictured here, I added a little more than a tablespoon of olive oil:
Scrape into a container of some sort. I love these paper containers I get from Smart and Final, but you can find similar ones here on Amazon.
The lids have two holes in them for venting (these are normally used for take-out soup and hot food), so I cover them with stickers to keep air out so the sunbutter stays fresh. I also write the date, which is silly because the sunbutter doesn’t last more than two days, what with child, mother, husband, and even mother-in-law chowing down.
Serve your sunbutter up with a variety of dippers. I love sunbutter with fresh carrots (cut on a diagonal to release some of those yummy carrot sugars), apples, and of course crackers.
Now that you’ve learned how to make sunbutter, pack some of your homemade sunbutter up with a variety of fruit, veggie, and carb dippers in your tot’s lunchbox and you’ve got a quick, simple, healthy, inexpensive, no-preservative, allergy-free meal. Can’t beat it.
To use your sunbutter in another recipe, check out our Most Delicious No-Peanut Peanut Sauce recipe. Or make some more healthy lunches like Lunchtime Tabouli, Baked Avocado Hearts, or The Best Grilled Corn Salad.Print
How to Make Sunbutter: The Best Sunflower Butter Recipe!
Step-by-step recipe for rich, creamy homemade sunbutter.
- Prep Time: 3
- Cook Time: 10
- Total Time: 13 minutes
1 lb unsalted, shelled (not pre-roasted) sunflower seeds
3/4 tsp salt
1 tsp sugar (or honey or agave – any sweetener you prefer) (optional)
1 tbls olive oil (optional – for a smoother consistency)
Toast seeds: Heat a pan on the stove, then toss sunflower seeds in the hot pan for a minute or two. Keep them moving so they don’t burn.
Place seeds in food processer with salt and sugar (or alternate sweetener)
Process into a fine powder. Continue processing, for quite a long time (depends on your food processor) until the powder releases oils. Continue processing as mixture becomes crumbly. When it becomes moist and has a sheen, add sweetener if desired. Keep processing until mixture resembles peanut butter. If a smoother consistency is desired, add olive oil and process.
Place in airtight container or serve immediately with yummy dippers like carrots, crackers, or apples.
Hmm, not a sunflower seed fan but this looks interesting.
Ooh I LOVE sunflower seeds but have never tried sunbutter. My kids are all grown but, it appears my first grandchild has peanut allergies so this is awesome. My DIL's sister has three children as well and two of them have peanut allergies so I'll have to pass this on to her as well. Thank you.
I have never heard of sunbutter before! but it looks amazing and peanut butter is my favorite food! I LOVE that this is dairy free too! (which means I can eat it!)
thanks so much for posting this – I'm pinning it and when the sunflowers are done growing I'm gong to get some fresh ones from the local farmer and make this!
Yum! How long would this last if it wasn't all eaten in 2 days? I don't think I have time to make this that often…
Oh hurray! I've been wanting to try sunbutter but unwilling to pay the price. Now I just need a food processor…lol.
Can you roast ahead of time and process the seeds later in the day??
This might sound like a silly question, but… Do you keep the food processor running for 10 minutes after it looks powdery for it to release the oils or do you let it sit?
Never heard of sunflower butter before- we do almond butter which has a nuttier taste than peanuts ans my little ones aren't allergic to it. I need to try this and see if they like it better!
PS- ditto on the food processor timing question 🙂
keep that baby running, and stop it to check the consistency every few minutes. it won't do nothin' if you let it sit 🙂
Thanks for this excellent tutorial – such a pleasant surprise to see how easy the process is. One question, however: For those who don’t have or don’t want to buy a food processor, do you think this would work in a coffee grinder for extremely small batches?
Always learnin new things here.
I've wanted to try making my own nut butters for some time, but I seriously worry about ruining my food processor! I might be overly paranoid, but it seems like running a food processor for 10 minutes solid can't be good for the motor.
OOOH! This looks easy enough!!. .a reason to pull out my food processor and actually use it!
Would love to try this! Should we refrigerate leftovers? In addition to "A" above, I'd love to know how long it might last… I'm terrible about those back-of-the-fridge-how-long-has-this-BEEN-here?! items. Thanks!
Thanks so much for this recipe! I never tried Sunbutter before, but I want to make it!
It has never occurred to me that there would be such a thing as sunbutter. I really need to try this! I am on a super strict diet right now and this might be something I am actually able eat! Thank you!
I recently bought some sun butter at the local co-op and it was nearly $6 for a tiny jar (maybe 10oz). Then I took it with me when I went to visit my parents and forgot it there! ACK! I was thrilled to see your recipe and made a batch today. It's hands down better than the store-bought version, and a pound of raw sunflower seeds was $1.50! and they made about 1.5x the amount in the store-bought jar. Thanks so much!
Oh, and my food processor (which is 15 years old and just a 4-cup capacity) got really hot, but seemed to come through just fine. I processed all of my seeds in two batches (waiting in between for the processor to cool down). My processor wasn't big enough to do it all at once and I think it would have labored too much.
P.S. My smaller food processor also took longer – closer to 20 min of processing. And I'm also interested in if you refrigerate it after you make it.
I tried making my own sunbutter in the past, but always stopped at the "this is where many people trip up" step and it was all grainy. I'm excited to try this again — I used to buy Trader Joe's Sunbutter every week, but we no longer live near a Trader Joe's and I miss it. Now I just wonder if my food processor is able to run for 10 minutes straight…
i do refrigerate it after making it. my processor has no problem with running this long, but i'm not sure about all processors, i guess just watch it for overheating and give it a break if it gets too hot.
I'd love to know how long it is good for if not consumed in two days too. I'm definitely passing this recipe along.
I'm allergic to peanuts, and really miss my pb&j.; Now I have something that looks like it would be easy to make. I live in Arizona and I, too, wonder how long it would last in the fridge?
sorry for not answering ladies! i'm not an expert on food safety, but I did experiment by leaving some in the fridge since the day this post went up. One month later it still looks and tastes good, and I ate it without getting ill. So that's all the info I have, HTH!
Thank you for posting this! I was hoping it would be this easy… the pre-made stuff seems so overpriced compared to the cost of the seeds!
In regards to how long it would keep, the Trader Joe’s sunflower seed butter has a sell-by date of about a year from when I bought it, it just says “Refrigerate after opening” on the label, and the ingredients are sunflower seeds, evaporated cane juice, and salt. I would assume that since store-bought has no preservatives either, homemade sunbutter would have the same storage requirements and it would probably keep for a reasonable length of time. (A 16 oz. jar of sunbutter lasts a month or two in my house, no problems refrigerated.)
Salt acts as a preservative, so adding salt will extend the shelf life. But it should be refrigerated so the oils do not go rancid.
Thanks so much! My daughter turned me on to this sunflower butter.It’s so much cheaper to make the delicious stuff! I love it on toasted whole wheat toast…
I have been looking everywhere for a recipe – thanks! I have a nice packet of sunflower kernels in the pantry . . .
I just made it! I did not use any sugar or honey and I used a mix of sesame & almond oil & it tastes divine!
that sounds so good
Thank you for posting this! As a Mom to a peanut allergy child, we love sunbutter, but not the price! We watched it go up in price at our local Target from $3.69 to $5.69 for a small jar, very disappointing! I made this this morning and added olive oil and honey, but mine looks a little green, any suggestions? Maybe I didn’t roast them long enough? Thanks again for sharing this!
Mine looks a bit green, too. It tastes fine, just looks kind of brownish with a pale green undertone.
Turned out very, very well!
[…] solution: sunbutter! I made it with this recipe, but I didn’t use any sugar (I sweetened it with two tablespoons of manuka honey instead). […]
[…] A couple weeks ago, I bought a a huge container of organic raw sunflower seeds for the salad I wanted to make. Of course, the salad did not call for 2.55 lb of sunflower seeds… Because I know nothing about sunflower seeds, I wanted to know if they go bad, so I googled it. To my delight, I found an article about SUNBUTTER. I have heard of alternatives to peanut butter, like almond butter, but never SUNBUTTER! It seems relatively cheap and easy to make, so I thought I would share my discovery with you. If for some reason this isn’t actually a cool discovery and I have just been living in a basement for too long, don’t judge me… if you’re interested in a cheap, easy alternative, check out the recipe! […]
[…] A couple weeks ago, I bought a a huge container of organic raw sunflower seeds for the salad I wanted to make. Of course, the salad did not call for 2.55 lb of sunflower seeds… so needless to say, i have a ton of sunflower seeds left over! Because I know nothing about sunflower seeds, I wanted to know if they go bad, so I googled it. To my delight, I found an article about SUNBUTTER. I have heard of alternatives to peanut butter, like almond butter, but never SUNBUTTER! It seems relatively cheap and easy to make, so I thought I would share my discovery with you. If for some reason this isn’t actually a cool discovery and I have just been living in a basement for too long, don’t judge me… if you’re interested in a cheap, easy alternative, check out the recipe! […]
I am in the process of making this now. I have a 9 cup processor and I seem to be having trouble with the powder just staying on the edges of the processor bowl. The blades don’t reach it so I need to keep stopping it to scrape the edges. Anyone else have this problem?
This is the same problem I am experiencing. The powder collects on the side of the bowl and on the bottom. I keep stopping it and scraping it up, so it is slowly releasing the oils. Alas, my food processor overheated, so I am letting it cool down before I proceed. Any tips? I thought maybe I should go ahead and add a tbsp of olive oil to keep things moving and continue to process it for the ten minutes recommended. Thoughts???
I had the same problem. Then, I got so busy with other things in the kitchen I ended up saying “screw it” (don’t we all!) and let it go ahead and run. It did end up just forming up the way it was supposed to without constant scraping. So even though you feel like it needs to be scraped – don’t bother. It will be ok. Also, I noticed a lot of people saying their food processors overheated. Was it the actual mechanical unit or was it the bowl getting hot? Mine was VERY hot due to the toasting of the sunflower seeds. Final product ended up fantastic!
Just made this with a very small and weak food processor. It took about 25 minutes. I ended up putting ice in a ziplock bag and cooling the unit down a little so i didn’t overheat the motor, otherwise i was stopping every 2 minutes. Also the sunbutter gets hot, but it is mostly from the friction of bending.
My experience also taught me that you do not need to scrape the powder as the mixture will get moist and collect everything from the bottom and sides eventually.
Great recipe!! Thanks for posting.
I just made these. I halved the recipe for my 4 cup food processor, and I think it took more like 15-20 minutes of processing, with me constantly scraping the sides. I added a little more honey and olive oil to get to the creamy consistency. Thanks for the pictures to keep me motivated to keep processing 🙂
In Europe I think there is no such thing as sunbutter. I came on this website as I was looking for a recipe for vegan ice cream, which had sunbutter in it. So I was trying it this morning. I was very happy with all the pictures, because as mentioned above, I too had to scrape from the sides. And my machine took at least 20 minutes before getting an oily texture. Did you find out to keep on processing by chance? Or are you just patient? I’m wondering.
BUT, I’m soooo happy with the result, that I just had to mention it here. Thanks for bringing sunbutter to France!!
Now back to my ice cream recipe…
I just made this butter,and the 1st batch came out dark, perhaps because I put the seeds in the oven, before stumbling on your website. My second batch after following your directions, it came it just beautiful, and pretty tasty. Thanks sooo much for the recipe. I also added a little more olive oil and honey, no sugar. But it still taste good. Now do you have a recipe for pumpkin seed butter ? I tried this one off of weelicious.com. She said there was no need for oil, but the pumpkin seed butter turned out dry, any suggestions ! Thanks !
Looks absolutely delicious! Can anyone tell me if we can use a blender instead of a food processor? Will it still come out the right consistency? Thanks!!
I used my blender rather than food processor and it worked great–in fact, it took a lot fewer than 10 minutes! I didn’t time it, but I would guess it was closer to 5 than 10. I didn’t need to add any oil, just a little salt. Yum.
[…] Check out the recipe with great step-by-step instructions here at Prudent Baby […]
This worked great! I didn’t know how good I should have been making this taste. I added some salt and honey, and kind of left it to doctor up when I go to use it for something. Can I do the same for pumpkin seeds? = )
[…] raises concern, you may want to make your own sunflower butter. Here’s a simple and tasty-looking sunflower butter recipe I came across on the Prudent Baby […]
[…] abominations. Health food and quality grocery stores will carry good stuff, or you could just make your own batch. Sunflower seeds, like most other seeds, are definitely Primal, albeit a little high in omega-6 for […]
[…] abominations. Health food and quality grocery stores will carry good stuff, or you could just make your own batch. Sunflower seeds, like most other seeds, are definitely Primal, albeit a little high in omega-6 for […]
[…] abominations. Health food and quality grocery stores will carry good stuff, or you could just make your own batch. Sunflower seeds, like most other seeds, are definitely Primal, albeit a little high in omega-6 for […]
Just wanted to say thanks for the recipe. It turned out awesome and both my girls looooove it.
I am so excited to find this recipe! I also would like to know if anyone has tried to make this with a blender. I may have to break down and get a food processor soon.
Instead of a food processor, what about using a high-speed blander, like a vita-mix?
For those who have a vita-mix blender, here’s a youtube video of someone demonstrating almond butter, without using any oil: http://www.youtube.com/watch?v=wSNdjR-QWRU
I made this today and I am THRILLED! We were paying $6.99 for a SMALL jar of Sunbutter at our local grocery. I have two children with allergies & this is a huge help. When I started making this it took longer to toast the sunflower seeds than I expected (I don’t think the nonstick pan was hot enough when I started), maybe around 10 minutes. Once they were toasted I put into the food processor while they were still very hot. I processed for awhile, scraping the sides constantly when I ended up getting busy with other things in the kitchen said “screw it” and let it run, it all ended up blending up nicely after all. I believe it took about 20 minutes. NOTE: The food processor bowl will be VERY hot, won’t hurt anything and it’s from the sunflower seeds being hot. Even after adding my olive oil initially it still looked grainy but didn’t taste grainy. I added more olive oil for a creamy look and texture and more honey (about 2 Tablespoons) and sugar (about 4 Tablespoons) since I prefer it a tad sweeter. It really turned out fantastic and I’m so happy to be able to provide my kids with their SunButter & Jelly sandwiches and not go broke in the process! THANKS!
My 2 1/2 year old and myself just made this today! It was amazing and he was eating it by the spoonfulls! Thanks for posting!
For anyone still wondering if you can make this in a blender, I just did. 🙂 Turned out great just takes a little longer.
[…] some point it will start to look like cookie dough, but not at all like a nice smooth nut butter. This post has more good […]
Question…How do you get all of the sunbutter out of the nooks and crannies of the food processor, because this is SOOO GOOD I don’t want to waste a bit of it!
This recipe turned out great! Thanks!
I just got done making this!
Wow, delicious. We used to buy Sunbutter all the time, but you’re right, it’s super expensive. To make this myself, including honey, sea salt, Splenda, Ideal, and a bit of peanut oil must not have cost more than $5.00. That’s like half the price of buying it premade.
Thank you so much for these wonderful instructions. I probably would have given up half-way through if I hadn’t known ahead of time that it took a while for the seeds to start releasing their oils. 🙂
Again, thanks for making my very first attempt at homemade sunbutter a success!
Wow! Sunbutter – new to me here in Australia, an amazing taste sensation!
I read your recipe early this afternoon while catching up on your sewing tutorials (pretty amazing too, I may say).
Now it’s 6.30pm on a spring Sunday evening in Sydney and I have just whipped up a batch of this sunbutter.
Next to me right now is a little chinese bowl full of sunbutter with veggies to dip in.
I had to lick the processor bowl, the spatula and the spoon as its too good to waste even a drop 🙂
Here too nuts are not allowed in school, so that rules out peanut butter, as I am almost a veggie, protein from nuts is a big source for me, but alas not possible for my kids. So I will test this on them…..soon….once I have really appreciated this….
Wonder how a few drops soy sauce mixed in will taste? Or Balsamic vinegar? Or Sweet Chilli sauce…….yum yum
Thanks so much for sharing
[…] never been a fan of… i know i know i am crazy) but with SUNFLOWER seeds and you can buy it or make it. Its pricy but SO good and good for you and i don’t think anyone is allergic to sunflower […]
Thanks Jaime for your attention to details!
What brand and model is your food processor?
I burned mine making the sunbutter so I want to get a good quality one.
I prefer to keep my sunflowers raw and not toast them, but i was wondering if you ever tried using coconut oil instead of olive oil?
I tried not toasting them and keeping them raw, I ended up with a grey ball of rubbery consistecy. I have never tried this before so I am going to try now with toasting the seeds first. I will have to use my Vitamix since I do not have a food processor…Back to the drawing board.
[…] sunflower seed butter (aka Sunbutter) nowadays anyway. A great recipe for that can be found here. You will need a good blender/food processor. I’ve almost killed mine trying to make nut […]
I’m wondering if this recipe would be as effective with chia seeds?
Reading all these comments I got to wondering why no one used sunflower oil when making this? Any ideas?
[…] Benefits: Here comes the sun(flower), a great source of magnesium and antioxidant vitamin E. DIY: Toast up those seeds and then blend them in a food processor. Peanut Butter Replacement Recipe: Take peanut […]
I know you don’t know me, but I just thought I would tell you that I LOVE YOU! I have been trying for weeks to make sunbutter and was getting VERY frustrated! I came across your site last night and gained some confidence. IT WORKED!!!! My kids no longer have to eat grainy “sunbutter”. THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU!!!
just found this recipe as well…mine is not turning out so great. hmmmm. i toasted the seeds. after 10 mins in the food processor i added a little honey. my food processor has been running for 30 mins (w/stops for scrapping down) and the seeds are still a powdery mess. the food processor just turned off i’m guessing due to overheating. i’m going to let it cool down, go run, and come back to it later. bummed right now. 🙁 we love sunbutter here, but not the grocery store prices!
This was a perfect tutorial! My sunbutter turned out perfectly! It is a great answer for a Paleo and Tree Nut allergy household! I agree, maybe we should let the seeds cool a bit before processing to alleviate undo stress on our food processors. I know I don’t want to make mine mad 😉
[…] Lunch: 2 cups gazpacho, 2 plums, 100g cold beef and 100g bbq chicken, 1 cup cos lettuce, 1/2 cup orange capsicum, 1 tablespoon home-made sunbutter […]
[…] Enjoy with apple slices, on crackers, bread or bananas. Recipe adapted from Prudent Baby. […]
Where do I store the sun-butter? In the fridge or in the pantry like the store-bought PB?
[…] Recipe adapted here. […]
[…] Sunbutter Recipe […]
[…] jídel, či do jogurtů. Výsledné množství bylo asi tak 400 ml. A doporučuji si projít tento recept, který vše nádherně dokladuje obrázky a užitečnými radami (olej až na konci, dochutit […]
O M G Just made- worked perfectly and it is divine!
I’ve never had Sunbutter before but had tons of sunflower seeds and would LOVE to get away from PeanutButter and get into something I know the entire ingredient content of…. so here goes my first experience….
#1 I have a Hamilton Beach blender and just discovered that I owned a food processor attachment that fits it beautifully. This attachment can still be purchased on Amazon and also fits some Proctor Silex Blenders.
#2 I should have read the directions FIRST because I forgot about roasting the seeds BEFORE starting. So I roasted AFTER the seeds were powdery.
#4. I didn’t pay as close attention to the roasting of the powder as I should have, so that might have impacted the taste of the final project.
#4 I used just at 1 Tablespoon cold pressed coconut oil, about 1 teaspoon Himalayan Natural Unprocessed Cooking Salt and and about 1 tablespoon raw, unprocessed honey from a beekeeper in my area
#5 Patience is the key here… I too scraped the sides of my processor more than was necessary. It also took more than 10 minutes; however, it might have actually been close if I’d had the faith to just let it run and do it’s thing.
Since I’ve never had this before, I have no sense of comparison, but I do believe I can let go of the peanut butter now as this will fill that time to time craving I get for it.
Thanks so much for the recipe and pictures.
[…] (original recipe) […]
Today, I went to the beach front with my kids. I found a sea shell and gave it to my 4 year old daughter
and said “You can hear the ocean if you put this to your ear.” She
put the shell to her ear and screamed. There was a hermit crab inside and it pinched
her ear. She never wants to go back! LoL I know this is entirely off topic but I had to tell someone!
Sounds great, hermit crabs love sunbutter too.
[…] you’ve never tried it you’re seriously missing out. Stop buying expensive nut butters and just make your own. Seriously, I spent $4 on organic sunflower seeds and made about two cups of delicious, sugar and […]
[…] been making this sunbutter a lot this month, (I skipped the sugar and honey). I’ve been turning half of it immediately […]
Thanks for the sunbutter recipe. I’m currently doing a Candida cleanse and can’t eat peanut butter (among many things). So I made my sunbutter without any sweetener just a bit of salt and a drop of olive oil(I prefer natural peanut butter without any sweetener anyhow).
My butter turned out great, and you’re right about it taking close to 10 minutes to get creamy. I can’t wait to try it on my coconut buckwheat bread for breakfast tomorrow morning.
Bruce, next time try it with sunflower oil instead of olive oil, or, since you do seem to like coconut, coconut oil is also wonderful to use.
Just made a batch with a touch of coconut oil… it has a lighter taste, really nice! I also roasted my seeds a little longer this time and got a nuttier flavour. More roasting made the colour a true brown – lost the slightly green hue the my first batch had.
Absolutely wonderful!!! Even my picky daughter loved it, AND she can take it to school! A satisfying protein/good fat to pack in her lunch. She lives on PB, but I think I’ve found her new favorite. I had my doubts about the processing time, but I stuck it out and it was perfect. I didn’t add sugar; the honey was enough for us. Thanks!
Super colossal waste of time . . . not the fault of the inventor of the recipe. My fault indeed.
I used a barely functioning food processor which probably caused me to loose half my hearing and while I was whirring it up, my son emptied the rest of the sunflower seeds onto the floor. Nice.
For some reason, even w/ the olive oil added in, it just never blended.
I aborted mission in the middle and am now left w/ a tupperware full of sunflower seed dust. Not sure what to do w/ it.
[…] night, while I was making dinner. I decided I’d try to make some Sunflower Seed Butter. I’d seen this post online, and it seemed easy enough, so I bought a whole ton of sunflower seeds to try it. Well, I had that […]
Can you freeze sunbutter? Wanting to make some batches and freeze them for later, but am afraid it won’t work…
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Wow! Gorgeous, I have literally just finished making this, and I’m not sure if its going to get as far as the fridge 🙂 thanks for the recipe!
I did it! I made sunbutter!! The first attempt was a fail, I used raw sunflower seeds and put them in my Vitamix, I cranked up the speed and I ended up with a ball of gray rubbery, I don’t know what. Then I found this site!
I toasted my seeds in the oven. Let them cool. I added them to the Vitamix with the salt and sugar and turned it to 4 for 15 minutes. Twice I stopped and stirred the seeds up. In between I also used the tamper to push the seeds down. Then after 15 minutes I turned the blender to 6 for 5 minutes and before my eyes- Sunbutter! Yay, it’s delicious!
This tastes good, but mine is not the pretty brown that yours is it is a greenish color. Any ideas??
I’ve made this a couple times by following these directions. Always turns out awesome. Thanks so much for documenting the steps to get it creamy. Costs half what it does at the store. I use melted coconut oil in it sometimes in place of olive oil since that is what my favorite peanut butter uses.
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[…] 2.) It uses sunflower seed butter. Sugar-free sunflower seed butter. At $8 per jar. What? No, no, no. Like I said before, one of my challenges during my Whole 30 is going to be money. I did find a recipe to make my own. Once my very prized and expensive jar of Sunbutter is out, I will be going this route. […]
[…] post was a total waste of time, here are two tutorials that I thought were really helpful — Prudent Baby and Choosing Raw. Doesn’t it look […]
[…] Soak bread dough, watch water kefir video. Make sunbutter. Soak dough for pita […]
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[…] you want a more detailed description on how to blend the sunbutter, visit Prudent Baby. My recipe was adapted from her […]
this is the only sunbutter recipe i have used that works! a+++ 12/10.
[…] things: The blog I adapted this recipe from has an amazing picture tutorial, so be sure to check that out for additional information. And, I know some of you will be […]
Nifty article, except for the incorrect statement regarding the fat content. Sunflower butter has more fat than peanut butter.
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Thank you for this! My 9 month old daughter was recently diagnosed with several allergies, one of Those being a peanut allergy. As a nursing mother I have had to cut out all foods that she is allergic to. Sunbutter has been my salvation, but costs about 7 dollars for a small jar and I can go through one in less than a week! But the local winco sells raw sunflower seeds for 1.44 a pound! I’m so excited for this cheaper alternative!!
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Hooray. Got hooked on Trader J’s sunbutter 10 yrs ago after the 2nd (or 3rd) peanut butter salmonella outbreak. The price at TJ’s is $5 but I still need my fix. Just eat it sparingly. Tried convincing my local food coop to grind SFB for me since I don’t have a food processor and they have two in store nut grinders ($2500) for cashews but they won’t do it. Now I’m motivated to try to try again and since sunflowers can be grown here in Wisconsin, I feel happy about eating local. Love putting sf butter on 10 grain pancakes (Bob’s Red Mill…the best), with blueberry’s, maple syrup and REAL butter. Heavenly!
Made this for the first mid this week and its terrific! My 18 month is allergic the a bunch of things and my 5 year old isn’t allergic but is a picky eater – they BOTH liked it which means I actually have something I can make or both kids. Thanks!
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I just made this and it turned out great. I have a four year old kitchenaid and it worked great. I did have the issue of the powder sticking but I just scrapped it down several times. It eventually did its thing just fine. The wee ones ate some with strawberries as an after lunch snack. I bout my nuts at Trader Joes for two dollars a pound. I made the whole bag which is roughly 2.5 cups. It made enough to fill my reused 16 oz glass natural peanut butter jar. We have always been healthy eaters but have recently started a paleo constitution. It has proven to be more frusturating and expensive mainly because of the grass fed meat and also nut butters and flowers. This is a great money saver!
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[…] with sunflower seed butter AKA Paleo friendly Sun Butter. When I originally made it I followed this recipe, but now that I’ve made it so many times I want to share pictures from my batch this weekend. If […]
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[…] (coconut oil or extra virgin olive oil work great) and a little honey and salt to taste. Check out this sunbutter recipe for a fool-proof way to make it and then take a look at this chart comparing peanut butter to […]
[…] have them as well. I finally decided to look up a sunflower seed butter recipe and found these awesome instructions at prudentbaby.com. I only had a few sunflower seeds, so we tried a small […]
Thank you so much for sharing! My 3 year old and I just made this and he loves it. Yay! I posted about it on my blog and linked back to you. Hope you don’t mind.
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I’m so glad I found this post. Using your methods, we made a sunbutter which we then turned into Sunbutter ICE CREAM! I wrote about our process, the trouble we had with our blender, and give a shout out to you in our post http://www.theicecreaminitiative.com/sunflower-seed-ice-cream/.
Thanks again! Now I’m thinking I have to try your 2 minute French Toast in a Cup recipe!
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I hope to get a response soon, I will be making my Sunbutter this wekend, however I do have a question. After making the homemade Sunbutter, do you need to put it in the fridge? At the grocery, it costs way too much, and I much prefer Sunbutter over peanutbutter. I’m a Diabetic, and Sunbutter is less in carbohydrates/fat for my blood sugars.
[…] start to get to the “creamy” phase. There are great photos of each stage on the Prudent Baby blog. I followed her basic technique but altered a few steps based on the advice on the Tessa […]
[…] http://prudentbaby.com/2011/08/entertaining-food/how-to-make-sunbutter-the-best-sunflower-butter-rec… […]
Hello, How many cups of sunbutter does this recipe make?
Thank you! Just bought some for my daughter, who eats PB every day, because we just discovered her baby brother has a peanut allergy. That stuff is dang expensive! I’ve made homemade PB many times, so I was sure homemade sunbutter was in the realm of possibility. This write-up is great! Thanks again!
greta to hear! i hope your kids enjoy it!
Do you not need to soak and sprout the sunflower seeds first (to remove phtates) before processing them in the blender?
Happy New Year!
I do not do that… and i must admit i don’t even know what that means 🙂
Let’s be aware that papas are capable of making sunflower seed butter too, not just mamas. Although, probably more mama are doing it.
We love a Prudent Papa around here!
[…] Burnt some incense (that my sister claims smells like kennel. Hmmmmm…). And made my very own sunflower seed butter. Procrastination, […]
I just tried making some and it tastes yummy! Does it need to be refrigerated if it only has the seeds and coconut oil in it?
Thank you so much for this recipe. The directions are very clear, and the photos make it easy. While I make this for a grandchild allergic to nuts, I confess I sneak several tastes while preparing it
I’m grateful that you took the time to share this information.
Thanks, you just saved us a lot of money on our food bill. I love that I can adjust the saltiness and sweetness to our own tastes as well.
[…] why I was so excited to see this blog post on how to make perfect sunbutter. They do such a great job breaking down the steps that I see no reason to repeat it here. The first […]
I know this isn’t a useful comment, but: “FANTASTIC” – Thanks!
Glad you liked it!
Does toasting the sunflower seeds cause the oils in them to become oxidized? If so do you know if it would work to do this without toasting them?
No, toasting prevents them to become oxidized. Just don’t make them red if you don’t want to salt the butter.
I meant, don’t let them dry on his own after rinsing; you must roast them, or they will go green. (This is the only oxidation I know. I apologize.)
[…] Sunbutter has become quite widely available in the US because it’s such a great alternative for people with peanut or tree nut allergies. But you can even make your own sunbutter fairly easily – just roast some sunflower seeds and grind them up in a food processor for about 15-20 minutes. I like to add some oil, honey, and salt, but it’s all up to you. For a good tutorial, try this one at Pretty Prudent. […]
Thanks for the clear, concise directions. Firs time making sun butter and this worked perfectly. Now, I’m off to make some type of baked good out of it!
What kind of food processor do you use or have ?
I have a cuisinart!
Not to worry if you over toast them as Idid. Just throw in a dollop of coconut oil while processing. Tastes like peanut butter!
Will it work the same in a Ninja blender? How about if I use coconut oil or grape seed oil instead of olive oil? I can’t wait to make this this weekend! Really appreciate your step by step instructions!
It should work in the ninja!
I’m making this stuff right dang now. Been in the Cuisinart for ten minutes. Already looks like the store bought stuff. Super easy.
How long does it keep for–either dry or in the fridge? I’m guessing the answer is “as long as sunflower kernels would” but I thought I’d ask to be sure.
I’m not really sure as we haven’t kept it around too long, but I think if you keep it clean (no double dipping) it should be a while before it goes rancid. I can’t imagine you have leftovers for more than a week or two anyway 🙂
Do you refrigerate it??
[…] The key to this recipe is using Sunbutter instead of peanut butter. You can purchase sunbutter pre-made, but it is very, very easy to make from plain old sunflower seeds. Here is our recipe: How to Make Sunbutter: The Best Sunflower Butter Recipe. […]
I followed but when you said teaspoon of sugar I did honey. Then you say to whiz for 10 till oils and creamy. I followed everything exactly and mine still is quite Mealy and grayish color. Is it because I used honey? I have a Cuisinart as well and it kept getting stuck on the side so I kept knocking it back in but it’s just really not creamy. I even continue to follow exactly and added all of oil and additional honey etc. this is my fourth time trying so please help me what do you think I’m doing wrong!! And unfortunately I live in Australia and can’t get my hands on real sunbutter to compare and diagnose.
Jana, I would not add the honey until it’s already all creamy. Be patient. Mine took more like 20 minutes to get where it needed to go. Most likely because I too kept stopping to “knock” it down. Good luck. (I live in Portugal and haven’t seen any Sunbutter around here anywhere either).
I found your recipe for sun butter and made it tonight for the first time. I did a few things different. I used pure stevia for the sweetener, only a very small amount. Used pure organic grade B maple syrup instead of honey, it has a lot of minerals and adds a slight maple flavor depending on how much you put in. I only used one table spoon for the first time. And coconut oil instead of olive oil, it’s considered a super food and has the good fats your body needs and at room temperature 75* and below it’s a solid. I’ll see how it dose not being refrigerated. I’m so happy with the results. It tastes grate. I don’t think any peanut butter can match the flavor or nutrients sun butter has in it. Thanks for posting the recipe. I jest can’t believe how little it cost to make, the great flavor and the nutrients that is has.
That sounds delicious! Please do let me know how the coconut oil works out, I would love to try it!
So appreciate your detailed instructions. I notice some receipes call
for pre soaking the seeds – what do you think?
This is not necessary! And in fact, i think it would make it harder to get the oils out.
How much Sunbutter does your recipe make?
I was about to ask this! A jar of Sunbutter is about $6, and so is the purchase of 3 cups of sunflowers, so I’m curious as to how much that makes 🙂
ok i havent worked this out at all, but from my brain, 3 cups of sunflowers will make at least 6-9 cups of sunflower butter.
[…] one. It’s simple. Smear some peanut butter (or even better, sunflower seed butter using our Best Sunbutter Recipe). Slice a banana and pile it on. Drizzle with honey, then chow […]
Sunflower seed butter doesn’t boast 30% less fat than peanut butter. It’s roughly the same amount, at around 24% of your estimated daily value per 2 tablespoons. Minding the fact, of course, that these are generally considered “good,” “healthy” fats, in moderation.
Also, if you are incorporating honey or sugar in your preparation, then you are in fact adding sugars. Honey is sugar. Sugar is also sugar.
Last, the 16 oz. bag of seeds pictured above appears to cost $5.79. That’s not including the additional trivial costs of (olive?!) oil and sugar or honey, not to mention the inherent “cost” of prep time, labor, clean up, etc…
A 16 oz. jar of Trader Joe’s (shudder) sunbutter costs $4.99. And it takes a lot less work to enjoy it. It’s both more cost effective and time effective. If, on the other hand, you don’t have access to commercially available sunflower butter, go for it!
Oh and PS — why not use sunflower seed oil rather than olive oil? Olive oil, particularly extra virgin, is notoriously and distinctly flavorful in its own right. There’s a reason most nut butters aren’t made with it. (Coincidentally, sunflower oil is a common fixture at Trader Joe’s.)
All things being equal, however, your end result looked uhhhhmazing.
For me it’s not really about cost. It’s super easy to make so time doesn’t really matter. I make my own sunbutter at this point because it simply tastes better. After trying both homemade and the store brands, nothing even compares to homemade. I also like making my own because I have complete control over what goes in and how much (same reason I don’t eat out often. lol). I have so many food sensitivities I feel better watching my food be made. My sunbutter is always MUCH cheaper though because I order my seeds through amazon at a steep discount which anyone can do. I always try and have seeds on hand since most other nuts and seeds are off limits for me. I eat sunbutter everyday so if it weren’t for amazon and my food processor, due to cost, I wouldn’t be eating it at all. So, this is just me, my taste buds, my thoughts and my addiction to sunbutter. I really do like this recipe. I switched around some of my steps when I found this and had GREAT results. I make almond butter for my spouse and I even applied some of those ingredient changes there. THANK YOU!!!!
[…] https://www.prettyprudent.com/2011/08/entertaining-food/how-to-make-sunbutter-the-best-sunflower-butt… […]
Made this today I was really skeptical at points (where the consistency is crumbly and not at all looking like it’d ever stick together) but the end result was absolutely delish! The honey is a genius tip and it tastes SOOO MUCH like peanut butter – this is a winner!!
My daughter is allergic to all tree nuts so I’m always on the look out for substitutes! The comment above irritated me because most people have oil, sugar, salt (even honey) to hand in their pantrys so CREATING Sunbutter actually does work out cheaper altogether! PLUS the ingredients in some butters include Palm oils, preservatives and bad quality seeds. This recipe for me is super simple and cheap as I picked up Organic sunflower seeds for $3/£2! I know whats in it… And had the other ingredients lying about 🙂
I add some sunflower butter (of very lightly roasted seeds) to my millet soup. Better butter than oil. The more butter, the less salt. When I’m cooking accordingly to Genesis 1:29 and 3:18, the Holy Spirit gives me always new recipes.
SUNFLOWER CREAM-CHEESE Blended sunflower seeds mixed with some lemon juice, salt and blended black radish (Raphanus sativus). Make it creamy without any oil!
stop it. i am going to try this tonight.
And you know, sunflower is good for your heart, too.
[…] So I’ve started making my own sunbutter and it is SO GOOD. I follow directions from Pretty Prudent, and it is key that you follow the directions carefully. The first time I made sunbutter I just […]
[…] with Sunbutter. It’s not hard to make your own sunflower butter. Here is a good […]
A google search for The Best Sunbutter Recipe landed me here, so from the peak of my imaginary mountain top I am hereby proclaiming Victory over what has previously been a blight on my reign as Kitchen Queen here in my realm…homemade Sunflower Seed Butter.
Much to my chagrin, I’ve experienced several failed attempts at making my own nut butters over the years, so in keeping with my steadfast (read stubborn) nature I marched bravely on believing that success at homemade nutbutter was just a matter of the right recipe and/or methodry.
Friends, I want to tell you that on this day I have vanquished the foe and reclaimed my throne with a shining jar of sunbutter held high as proof of my worthiness…(okay, sunflower seeds were NEVER a foe, nor do I actually have a throne, really…sounded pretty exciting and lofty though, eh?) I really do possess a shiny jar filled to the brim with delicious sunbutter; that part was the gods-honest truth. I’m so proud and amazed with my success that I’m kind of choked up…
Thanks to your Very Excellent Tutorial, I managed at last to pull it off-this homemade sunbutter thing-and I am eternally grateful, as is my peanut-allergic Navy boy, i.e. eldest son. I watched with nonchalant, side-long glances as the magic in my cuisinart began to take place, and had to control my zeal so as not to jinx the whole endeavor. For my patience and faith I was awarded the creamiest, smoothest & most perfect batch of homemade nut or seed butter I’ve ever seen.
I couldn’t be happier..You have a new follower, subscriber and regular kow-tow-er. I look forward to perusing your blog and discovering more of your alchemy! All flamboyance and silliness aside, thank you ever so much for a recipe that WORKS (after so many that DIDN’T) for something I wanted So Badly and for So Long to make from scratch…
Warmest, Sunbuttery-est Regards,
This is my favorite comment of all time. Thank you.
i live in china. so sunflower seed are so easy to get!
want to try this recipe, however i only have a normal blender….could it work?
I think it would be pretty tough to do in a normal blender, unless you have a very powerful one like a Blendtec, Vitamix or Ninja, those would work.
I did it in my blender and it worked just fine. But it is important to keep blending until the seeds release their natural oil as you say. I gave my blender a break between blending. Then I added the olive oil. Perfect and thank you! Now I make my own at less than the half the store price and know what’s in it.
Don’t add oil. This isn’t a whole grain and the olive oil isn’t an olive. Smash a ripe tomato or add tomato juice. You can add even water. Try different fruit juices.
This is great! My peanut butter loving son can now have a safe equivalent at school. Thank you so much.
I did mine in my blender no problem. I roasted my seeds a bit long but it just tastes toasty. It did take a long time and I had to rest my blender as it overheated! And I had to keep stopping to push them back down. But it finally came together and tastes great.
So glad it worked for you!!
My son said his other grandmother gave him sunflower seed butter today and it was “delicious.” There is nothing she buys that’s healthy, so I’m not even bothering to ask her what brand bc I know it’s full of junk. Sigh.
Enter ***you*** with a quick web search. 🙂
I already have some sprouted sunflower seeds. Do you think they would be okay, especially with regard to releasing the oil appropriately, please?
I honestly don’t know! Sorry!
You noted in your text that you can make Sunbutter without added sugar. Then you added sugar. I’m wondering if it can taste good without any added sugar at all.
I made this in my Blendtec twister jar in less than 60 sec.
no added oils or sugars. Perfectly creamy and wonderful. 🙂
I’m new to using a food processor – what speed should I be using? Medium? High?
Hi I am from CapTown South Africa. I made your seed nut butter and it was GREAT. I am a peanut butter addict but was putting on tooooo much weight. This is a WINNER. Many thanks for sharing. Have a BLESSED day……..Joy
Thank you! And you live in the most beautiful city in the world! I love capetown!
Hi there, I made this yesterday and it really is THE BEST. Many thanks all the way from SOUTH AFRICA. Enjoy your day.
Any thoughts on trying a version of this with pumpkin seeds (de-shelled, unsalted)? And if so, roast them first too? Sorry if this takes things off topic. Eeek, we’re at risk of leaving the cute sun butter name! Hey, could it be pun’kin butter instead. 🙂
The trick is to keep the faith and keep blending: it WILL cream up eventually…so much more satisfying making my own versus store-bought (assuming that I could even find any here)…
This recipe is awesome. I am commenting this after trying it. Everyone should try it.