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5.0 from 3 votes

Sunflower Seed Peanut Butter

I made a hybrid using both sunflower seeds and peanuts, and it’s creamy, drippy, has a velvety smooth texture, and is nothing like the texture of most commercially-made peanut butter. You’ll need a full-sized food processor, put the seeds in first, and let them process for 10 to 15 minutes, or until you see the early stages of sunflower seed butter before adding the peanuts. Nothing ‘bad’ can happen by ‘over-processing’ and if anything, the longer the better an ultra-smooth spread. It’s silky smooth with such rich flavors. It’ll be very hard to resist dipping you spoon into the jar over and over.

Prep Time
25 mins
Total Time
25 mins
Servings: 16 ounces
Calories: 195 kcal
Course: Condiments

Ingredients

  • 2 cups sunflower seeds shelled (I use roasted and lightly salted; use your favorite)
  • 2 cups peanuts shelled (I used roasted and lightly salted here; honey roasted are excellent)
  • 1 teaspoon vanilla extract optional and to taste
  • pinch salt optional and to taste

Instructions

    Cup of Yum
  1. To the canister of a full-sized food processor (not a mini, Magic Bullet, etc.), add sunflower seeds and process on high power until broken down, creamy and beginning to smooth out, about 10 to 20 minutes. Stop to scrape down the sides of the canister if necessary; however, I find the less scraping and interruptions, the better. The seeds go through stages: crushed, crushed into a fine powder, a paste, a thicker paste, a big ‘dough ball’, and then the ball breaks down into runnier sunflower seed butter.
  2. At the point the sunflower seed butter is runny or nearly so, add the peanuts through the feed tube. Process for about 10 minutes, or until the spread is as smooth, buttery, and as creamy as desired. I’ve never experienced harm in ‘over-processing’ and always process about 2 minutes more after I think the spread is done to ensure it’s as silky smooth as possible.
  3. Optionally, through the feed tube add vanilla, salt, and process until incorporated, about 1 minute.
  4. Transfer to an airtight container, preferably a glass jar with lid. Spread firms up some as it cools, but stays quite soft and runny; it doesn’t separate. Spread will keep airtight at room temperature for weeks and for months in the fridge (hardens some but softens at room temp). No preservatives are added so use common sense with storage. Recipe as written is vegan and gluten-free.

Nutrition Information

Serving 1 Calories 195kcal (10%) Carbohydrates 6g (2%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 13g Sodium 1044mg (44%) Fiber 3g (12%) Sugar 1g (2%)

Nutrition Facts

Serving: 16ounces

Amount Per Serving

Calories 195

% Daily Value*

Serving 1
Calories 195kcal 10%
Carbohydrates 6g 2%
Protein 8g 16%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 13g 76%
Sodium 1044mg 44%
Fiber 3g 12%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.