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.