Who’s ready for fall-flavored seed butters that are simple to make and irresistibly tasty? Here are three easy variations you can prepare in a food processor. They make a perfect addition to breakfast, a snack, or a dessert. All three are dairy-free, nut-free, and paleo-friendly. I especially love them on toasted gluten-free bread.
This post was sponsored by Little Northern Bakehouse.
Why homemade seed butters are the best
- If you have a nut allergy, these make a great alternative to almond, peanut, or cashew butter.
- They store well in the refrigerator and keep for several weeks.
- The texture is satisfyingly creamy when made fresh.
- They’re versatile—use them on toast, in oatmeal, drizzled over yogurt, or as a dip for fruit.
What to eat with these seed butters
Get creative—here are a few favorite uses. Drizzle a spoonful over yogurt, swirl into oatmeal, or dip apple slices and banana rounds. They also make an indulgent topping for ice cream or baked fruit.
My favorite is spreading these seed butters on toasted bread. They pair especially well with a sturdy gluten-free loaf that stays fresh when frozen.
Look for a bread that’s:
- Non-GMO and made from whole food ingredients
- Plant-based and vegan
- Texturally satisfying, not dry or cardboard-like
- Freezer-friendly so a loaf lasts a long time
How to make seed butters at home
Add seeds to a food processor and blend until smooth. Depending on the seed—sesame, pumpkin, or sunflower—this usually takes about 4–10 minutes. Pause to scrape the sides as needed.
Once the mixture begins to thicken and becomes paste-like, add salt and oil (avocado oil recommended). Process another minute until smooth.
Stir in your chosen flavorings (sweeteners, spices, or cocoa). Process 20–30 seconds until everything is incorporated. Transfer to a jar or airtight container and refrigerate. Use within one month.
Shelf life and storage
Stored in an airtight container in the refrigerator, these seed butters keep up to one month. If you plan to use a jar within a few days, it’s fine to keep it at room temperature—just stir before serving.
Because the ingredient list is simple, some natural oil separation is normal; just stir it back in.
Equipment
A good-quality food processor is the key to creamy seed butter. Depending on how often you make this type of recipe, a 9-cup or 14-cup model is a great choice for larger batches. A high-powered blender may not achieve the same texture as a food processor.
It’s pleasantly quick and straightforward to make seed butters at home. If you avoid nuts, these three variations give you delicious, seasonal options to keep on hand.
You can omit any add-ins if you prefer a pure, lightly salted seed butter—the plain versions are delightful on their own.
I like to keep one or two jars in the refrigerator and reach for a big spoonful as a snack or to top morning toast.
Top tips for perfect seed butters
- Use sterilized, airtight jars to store your seed butter.
- Experiment with add-ins to tailor the flavor to your taste.
- Be patient with the food processor—it will turn the seeds into butter if you give it time.
More easy vegan recipes
Easy Vegan Caramel Sauce
Vegan Spinach Artichoke Dip
Vegan Strawberry Cheesecake
Paleo and Vegan Berry Scones
Chocolate Strawberry Vegan Granola
Homemade Seed Butters: 3 Ways!
The Movement Menu
Pin Recipe
15
10
25
Breakfast, Dessert, Snack
American, Mediterranean
2 cups
1029 kcal
Ingredients
Chai Spice Tahini
- 2 ½ tablespoon ground cinnamon
- 1 tbsp plus 1 tsp ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cardamom
- 1 teaspoon cloves
- ¼ teaspoon black pepper
- 2 cups hulled white sesame seeds
- ¼ teaspoon kosher salt
- 2-3 tablespoon avocado oil
- 2 teaspoon chai spice mix
- 1 teaspoon pure vanilla extract
- 2 ½ tablespoon coconut sugar
Pumpkin Spice Pumpkin Seed Butter
- 2 cups roasted & unsalted pumpkin seeds (pepitas)
- ¼ teaspoon kosher salt
- 1 tablespoon avocado oil
- 1 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- 2 teaspoon pure maple syrup
Cacao Ginger Sunflower Seed Butter
- 2 ½ cups roasted & unsalted hulled sunflower seeds
- ½ teaspoon kosher salt
- 1 ½ tablespoon avocado oil
- ¼ cup coconut sugar
- 3 tablespoon cacao powder
- 1 teaspoon ginger powder
Instructions
Chai Spice Tahini
- Combine cinnamon, ginger, nutmeg, allspice, cardamom, cloves, and black pepper in a small bowl to make the chai spice mix. Set aside.
- Preheat the oven to 350°F and position a rack in the middle. Spread hulled white sesame seeds on a baking tray and bake 10 minutes until lightly golden.
- Cool seeds about 10 minutes, then process in a food processor until smooth (about 4–5 minutes).
- When the mixture thickens and becomes paste-like, add salt and 2–3 tablespoons avocado oil. Process until smooth.
- Add the chai spice mix, vanilla, and coconut sugar. Process another 30 seconds, then transfer to a jar. Refrigerate and use within one month.
Pumpkin Spice Pumpkin Seed Butter
- Process roasted, unsalted pumpkin seeds in a food processor until creamy, about 8–10 minutes, scraping the bowl as needed.
- Add ¼ teaspoon salt and 1 tablespoon avocado oil, and process until smooth.
- Add vanilla, pumpkin pie spice, and maple syrup. Process until evenly combined. Transfer to a jar and refrigerate up to one month.
Cacao Ginger Sunflower Seed Butter
- Process roasted, hulled sunflower seeds in a food processor until creamy, about 7–10 minutes, scraping down the sides as needed.
- Add ½ teaspoon salt and 1½ tablespoons avocado oil, and process until smooth.
- Add coconut sugar, cacao powder, and ginger. Process until fully incorporated. Transfer to a jar and refrigerate up to one month.
Notes
- Use hulled sesame seeds (they are white) for a smooth tahini.
- Depending on your food processor, 2–3 tablespoons avocado oil may be needed to reach the desired creaminess.
- Store any leftover chai spice mix in an airtight container in a cool, dry place.
Pumpkin Spice Pumpkin Seed Butter
- Pumpkin seeds and pepitas are the same—either works here.
- Adjust the avocado oil amount to reach the consistency you prefer.
Cacao Ginger Sunflower Seed Butter
- Make sure the sunflower seeds are hulled so the butter is silky and smooth.
- Adjust avocado oil as needed for texture.
Nutrition
Calories: 1029kcal
Carbohydrates: 47g
Protein: 28g
Fat: 89g
Saturated Fat: 13g
Sodium: 311mg
Potassium: 778mg
Fiber: 24g
Sugar: 1g
Calcium: 1566mg
homemade tahini, nut butter recipe, pumpkin seed butter
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