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Sunflower-Soy Butter

Sunflower-Soy Butter

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SpicyKatt

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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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 2.7 g
  • 4%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

blueflipflops
18
5/14/2008

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 good. Make sure you add the water slowly, as you will probably need less than the recipe calls for. Enjoy!

lindamusician
12
1/12/2009

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.

Can_It_Rachael
10
5/8/2009

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