Rating: 3 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Whizzing up a batch of peanut, almond, or (nut-free) sunflower butter at home takes all of four ingredients, a food processor, and five minutes. And you skip the excess sugar and salt, added fats, and high price tag that can come with even the natural supermarket versions. Our recipe has a touch of agave nectar for balance and coconut oil to keep it spreadable. You can even add a splash of vanilla if that’s your jam. Got deep convictions on chunky versus creamy? Pulse sparingly or keep the machine running for silky smooth.

Dawn Perry


Credit: Jennifer Causey

Recipe Summary test

5 mins
5 mins
1 cup


Ingredient Checklist


Instructions Checklist
  • Combine nuts, coconut oil, agave, and salt in the bowl of a food processor and process, scraping down sides of bowl as needed, until very smooth (this might take up to 3 minutes, so be patient). Transfer to a resealable container and store in the refrigerator for up to 1 month.


Nutrition Facts

239 calories; fat 21.5g; saturated fat 4.2g; carbohydrates 7.9g; fiber 3.8g; sugars 2.3g; protein 7.2g; calcium 92.5mg; sodium 121mg.