If you don’t eat peanut butter, are following a paleo diet, or just looking for a tasty alternative to nut butters, try sunflower seed butter! It has a mild, roasted flavor and a creamy, thinner consistency that makes it super easy to incorporate into all kinds of dishes. Here are some of our favorite ways to enjoy it.
- Mix spices into it, like cinnamon or vanilla, and use it as a dip for apples.
- Use it in a stir fry for a creamy, tasty sauce.
- Use it as a marinade for tofu or tempeh before lightly pan frying.
- Add a tablespoon or two to a smoothie or smoothie bowl.
- Make a SSB&J (sunflower seed butter and jelly, of course) sandwich, or spread it on toast and top with banana for a satisfying breakfast.
- Swirl it into oatmeal and top with fresh tropical fruit.
- Turn it into a dipping sauce for fresh spring rolls or veggies.
- Bake it into cookies or bread.
Make a creamy salad dressing!
Recipe courtesy of Detoxinista.
1/4 cup sunflower seed butter
1 tablespoon raw apple cider vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon tamari, soy sauce, or coconut aminos
3 tablespoons honey (use maple syrup for vegan version)
2 garlic cloves, minced
1-inch knob of fresh ginger, peeled and chopped
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup water, or more for a thinner consistency
- Add all ingredients to a blender and blend until smooth. Add more water to thin to desired consistency. Store in the refrigerator for up to 3 days.