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Sunflower-Soy Butter

Rated as 5 out of 5 Stars

"This homemade peanut-free butter is sweetened with cranberries for a great spread on cut celery, whole grain breads, and fruit. It also pairs well with soft cheese (don't add more salt though). Feel free to try other dried fruits as well, such as blueberries, cherries, or apples."
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30 m servings 77
Original recipe yields 16 servings (3 cups)


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  1. Grind soy nuts in a food processor until finely chopped; add sunflower seeds, and grind until fine. Remove the nuts from the food processor, then grind the dried cranberries until fine. Return nuts to the bowl of the food processor along with vanilla, cinnamon, ginger, and salt. Pulse to mix thoroughly. With the processor running, slowly pour in the water until the mixture reaches a spreadable consistency.

Nutrition Facts

Per Serving: 77 calories; 2.7 10.6 3.8 0 18 Full nutrition

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Read all reviews 5
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This is a great recipe for a nut-butter! It has a nice nutty flavor and the cinnamon and cranberries are not overpowering. I was out of fresh ginger so I left it out, but I'm sure it would be go...

As a new vegan, I can't wait to try this recipe. I am, however, concerned about all the emerging news about the dangers of soy. Input would be appreciated.

This is really yummy! My intensions were to make this for my son. Well, this never made it past my kitchen much less to his house! :D

I used honey roasted soy nuts and left out the vanilla. I used organic dried cranberry and blueberry mix instead of just cranberries. Excellent! Great on celery!

I used raisins instead of cranberries, 1 tsp. dried ground ginger, and omitted the salt. I only used 1 cup of water to get the consistency I wanted. This is good. I will be making this again!