If you’re the proud owner of a new blender, you may wonder what you can blitz up in it other than a fruit smoothie. These powerful countertop appliances offer a world of culinary territory to explore. From creamy milkshakes to smooth and silky pureed soups to frosty homemade desserts, your blender may just become your new best friend in the kitchen.

Here are some of the best things to make in a blender with tips and tricks for putting your appliance to good use.

Smoothies and Shakes

Smoothies are one of the easiest and most rewarding things you can make in a blender. They’re quick to prep, endlessly customizable, and a great way to boost your intake of fruits, vegetables, protein, and fiber.

Start With a Base

Most smoothies begin with a creamy base. Some good options:

• Yogurt (dairy or non-dairy) for a rich texture and protein
• Milk or milk alternatives like almond, oat, or soy milk
• Coconut water for a lighter, refreshing option

Use about 1 to 1.5 cups of liquid per serving to help your ingredients blend smoothly.

Add Fruits and Veggies

Here’s where you can get creative:

• Fruity blends — Use frozen or fresh fruit like berries, bananas, mango, pineapple, or peaches. Frozen fruit helps with texture and keeps your smoothie cold.
• Green smoothies — Add leafy greens like spinach, kale, or collards. For extra brightness, try green apple, cucumber, or fresh herbs like parsley and mint.

Tip: If you don’t like the taste of leafy greens or vegetables in general, just add a banana to the mix. I do this all the time — you get all the nutrients you need but everything just tastes like banana. This is also a great way to get kids to eat something healthy.

Boost Nutrition and Texture

To make your smoothie more filling and functional, consider these additions:

• Healthy fats — Avocado, nut butters, or seeds (chia, flax, hemp)
• Protein — Greek yogurt, protein powder, or silken tofu
• Fiber and extras — Oats, wheat germ, or a spoonful of nut butter

Sweeten (If Needed)

If your smoothie needs a touch of sweetness, try:

• Dates (pitted)
• Honey, agave, or maple syrup (start with a teaspoon, it’s usually enough)
• Ripe banana

Blend It Right

Start on a low setting, then increase speed gradually. If your blender struggles, add a bit more liquid. For a thick smoothie, use frozen fruit and minimal liquid; for something sippable, thin it out as needed.

My Favorite Smoothie Recipes

If you’re not sure where to start, here are a couple of go-to recipes I come back to again and again. They’re easy to customize and don’t require anything fancy.

Berry Protein Smoothie

A balanced, satisfying smoothie that works well as a post-workout snack or quick breakfast.

Ingredients:

• 1 cup frozen mixed berries
• ½ cup plain Greek yogurt
• ¾ cup almond milk (or milk of choice)
• 1 scoop vanilla or unflavored protein powder
• Optional: 1 tsp honey or 1 pitted date for added sweetness

Instructions:

Blend all ingredients until smooth. Add more milk if needed to adjust consistency.

Green Glow Smoothie

This one’s light, fresh, and packed with nutrients, great for mornings or when you want something hydrating.

Ingredients:

• ½ cucumber (peeled if waxed)
• 1 small kiwi (peeled)
• ½ banana
• Handful of fresh parsley
• ¾ cup oat milk or water

Optional: squeeze of lime or a few ice cubes

Instructions:

Blend until smooth. For extra creaminess, add a few chunks of avocado or a tablespoon of chia seeds.

Soups and Purees

A blender is your best tool for making ultra-smooth soups and vegetable sides. With just cooked vegetables and a bit of liquid, you can create comforting, flavorful bowls with minimal effort.

Cook Your Vegetables First

Start by softening your vegetables. This step is essential for a smooth blend. Depending on what taste and texture you want to get, here’s what you can do:

• Roast for deeper flavor (great for squash, carrots, cauliflower)
• Steam or boil for speed and mild flavor
• Sauté for added richness, especially with onions, garlic, or aromatics

Cook until everything is fork-tender. This helps the blender break everything down evenly.

Add Liquid to Blend

The right liquid brings everything together. Use just enough to reach your preferred thickness. Here’s what you can use:

• Vegetable or chicken broth
• Coconut milk for creaminess and subtle sweetness
• Whole milk or cream
• Water (especially if your veggies are already flavorful)

Start with about 1 cup of liquid per 2 cups of vegetables and adjust as you blend.

Season Well

Blended soups need enough flavor to stay interesting. Add seasoning before or after blending. Here are some options, but you can add these to your taste and depending on what you like.

• Salt, pepper, garlic, and onion
• Fresh herbs like basil, cilantro, or thyme
• Dried spices like cumin, paprika, or curry powder
• Hot sauce, chili flakes, or curry paste for heat

Blend, taste, and adjust as needed.

Bonus: Make Baby and Kid-Friendly Veggie Purées

Blenders are also great for making nutritious, smooth vegetable purées for younger eaters. Use well-cooked vegetables and a little liquid, then blend until silky. If needed, push through a fine-mesh sieve for extra smoothness.

Kid-friendly ideas:

• Steamed butternut squash with a splash of breast milk or formula
• Spinach and broccoli blended with soft potato and a pinch of herbs

My Favorite Blended Soup Recipes

These are simple, flexible recipes you can tweak depending on what you have on hand.

Creamy Tomato-Basil Soup

Classic comfort food that’s easy to upgrade with roasted garlic or red pepper.

Ingredients:

• 1 (14 oz) can of whole peeled tomatoes
• 1 small onion, sautéed
• 1 cup vegetable or chicken broth
• ¼ cup heavy cream or coconut milk
• Handful of fresh basil
• Salt and pepper to taste

Instructions:

Blend all ingredients until smooth. Warm on the stove before serving.

Butternut Squash + Carrot Soup

Naturally sweet and velvety with a rich orange color.

Ingredients:

• 2 cups roasted butternut squash
• 1 cup cooked carrots
• 1 cup broth (plus more to thin)
• ¼ cup coconut milk
• Pinch of cinnamon or nutmeg
• Salt to taste

Instructions:

Blend until smooth. Reheat gently and adjust seasoning before serving.

Sauces, Dips, and Dressings

Your blender is an efficient tool for making smooth sauces, creamy dips, and emulsified dressings. It saves time on chopping, mashing, and mixing, and helps you get consistently great texture with minimal effort.

Use the Blender to Save Time on Chunky Dips

For chunkier dips like salsa, guacamole, or tapenade, your blender can cut your prep time in half. Just add your ingredients and pulse until you reach your desired consistency.

Tips:

• Use quick pulses to avoid over-blending
• Add firmer ingredients first (e.g., garlic, onion, nuts)
• Use a spatula to scrape down the sides if needed

Great options for this method:

• Tomato salsa
• Avocado-based dips like guacamole
• Olive tapenade
• Whipped feta or ricotta

Emulsion for Creamy Dressings and Sauces

Blenders are especially good at emulsifying — combining oil with other liquids to create a smooth, unified texture. This is key for things like vinaigrettes, pesto, and creamy sauces.

How to do it:

• Blend all non-oil ingredients until smooth.
• While the blender is running, slowly drizzle in the oil.
• Watch for the texture to change from loose to creamy and thick.

This works well for:

• Vinaigrettes
• Pesto
• Caesar or tahini dressings
• Aioli-style sauces

How to Store Your Blended Sauces

Store in airtight containers. A small jar or glass container with a tight lid works best

• Vinaigrettes and oil-based dressings last up to 1 week in the fridge

• Fresh sauces like pesto or guacamole are best within 1–3 days (color and flavor may change)

My Favorite Sauce and Dressing Recipes

These are quick blender staples I make all the time. They keep meals interesting and come together in just a few minutes.

Simple Everyday Vinaigrette

This versatile dressing works on salads, roasted veggies, or grain bowls.

Ingredients:

• 2 tablespoons red wine or balsamic vinegar
• 1 small garlic clove
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• ¼ cup extra-virgin olive oil

Instructions:

Blend everything except the oil until smooth. With the blender running, drizzle in the oil until the dressing thickens slightly.

Basil Pesto

Bright, fresh, and flavorful. Use on pasta, toast, eggs, or grilled veggies.

Ingredients:

• 2 cups fresh basil leaves
• 1 small garlic clove
• ¼ cup pine nuts or walnuts
• ¼ cup grated Parmesan
• ¼ teaspoon salt
• ⅓ cup olive oil

Instructions:

Blend all ingredients except the oil until well mixed. Drizzle in the oil slowly while blending until smooth.

Nut Butters

Making your own nut butter in a blender is simple, customizable, and often more cost-effective than store-bought versions. You can use any combination of nuts or seeds, flavor it however you like, and control the texture and sweetness.

Choose Your Nuts or Seeds

Start with raw or roasted nuts. Good options include:

• Almonds
• Cashews
• Walnuts
• Pistachios
• Pumpkin seeds
• Sunflower seeds
• Hazelnuts
• Pine nuts (great in small amounts, often mixed with others)

Tip: For a deeper flavor and easier blending, toast your nuts in a dry skillet or in the oven at 350°F (175°C) for 8–10 minutes. Let them cool slightly before blending.

Blend in Stages

The blending process takes a few minutes and happens in stages:

• Chop — At first, the nuts will turn into crumbs.
• Clump — Then the mixture will form a thick paste.
• Butter — Keep going until it loosens into a creamy, spreadable texture.

Tips:

• Scrape down the sides often.
• If your blender is struggling, add 1–2 teaspoons of a neutral oil (avocado, sunflower, or canola).
• Be patient — some nuts take longer to release their oils.

Customize the Flavor

Once the butter is smooth, you can mix in extras to change the flavor profile. Here are some ideas:

• Spices like cinnamon, pumpkin pie spice, cardamom
• Extracts like vanilla, almond, lemon
• Sweeteners like maple syrup, honey, or dates (add sparingly to avoid making the butter too thick)

If you’re storing the nut butter, leave out fresh fruit or perishable add-ins and keep it refrigerated for longer shelf life.

My Favorite Nut Butter Recipe

Here’s a simple almond-cashew blend I like to keep on hand. It’s smooth, slightly sweet, and great on toast, fruit, or oatmeal.

Ingredients:

• 1 cup roasted almonds
• 1 cup roasted cashews
• ¼ teaspoon salt
• Optional: ½ teaspoon cinnamon + 1 teaspoon maple syrup

Instructions:

Blend nuts and salt until creamy, scraping down sides as needed. If using, add cinnamon and maple syrup and blend again. Store in a sealed container in the fridge for up to 3 weeks.

Plant-Based Milks

Your blender is all you need to make creamy, fresh plant-based milk at home. It’s often cheaper than store-bought versions, and you get full control over the ingredients, sweetness, and flavor.

Soak Your Nuts or Seeds

Soaking helps soften the nuts, making them easier to blend and digest.

How to soak:

• Use 1 cup of raw nuts (almonds, cashews, walnuts, hazelnuts)
• Cover with water and soak overnight (or at least 6–8 hours)
• Drain and rinse before blending

Tip: Cashews can also be soaked for just 1–2 hours if you’re short on time, since they soften quickly.

Blend with Fresh Water and Flavorings

For each cup of soaked nuts, use about 2–3 cups of fresh water depending on how thick you want the milk.

Optional flavor add-ins:

• 1–2 pitted dates
• 1 teaspoon maple syrup or honey
• ½ teaspoon vanilla extract
• Pinch of salt
• Dash of cinnamon or cocoa powder

Blend everything on high for about 2 minutes, or until the mixture looks fully broken down and creamy.

Strain the Milk

To get a smooth texture, strain the mixture through a fine-mesh sieve lined with cheesecloth or a nut milk bag.

Here’s how to do it:

• Pour the blended mixture into the lined sieve over a bowl.
• Let it drain, then squeeze the cloth to extract as much liquid as possible.
• Discard or repurpose the leftover nut pulp (you can add it to oatmeal or baked goods).

How to Store and Use

Keep your nut milk in an airtight container in the fridge.

• Shake well before using—separation is normal.
• Use within 2–3 days for best freshness.

My Favorite Nut Milk Recipe

This is a balanced, lightly sweet milk that works well in smoothies, coffee, or over cereal.

Vanilla Almond Milk

Ingredients:

• 1 cup raw almonds, soaked overnight
• 2½ cups water
• 1 pitted Medjool date (optional)
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

Blend all ingredients on high for 2 minutes. Strain through cheesecloth or a nut milk bag. Store in a sealed jar in the fridge for up to 3 days.

Batters and Doughs

Your blender is a convenient tool for making smooth, lump-free batters with minimal cleanup. Whether you’re cooking breakfast or baking quick breads, blending saves time and makes pouring easier.

Make Pourable Batters in Seconds

Blender batters are perfect for pancakes, waffles, and crêpes. The blender quickly incorporates ingredients, and with a pitcher-style model, you can pour the batter right onto your pan or griddle.

Tips for best results:

• Add liquids first, then dry ingredients on top. This helps prevent clumping.
• Blend just until smooth, usually 20–30 seconds.
• Let your batter rest for 5–10 minutes before cooking to improve texture.

Good recipes for this method:

• Pancake and waffle batter
• Crêpe batter (use more liquid for a thinner consistency)

Use the Blender for Quick Breads and Muffins

You can also make muffin, cornbread, or quick bread batter in the blender. The key is to avoid overmixing once the wet and dry ingredients are combined.

How to do it:

• Pulse dry ingredients in the blender a few times to mix.
• Add wet ingredients and blend briefly, just until combined.
• Stop as soon as there are no dry streaks. Overmixing makes baked goods tough.

If your batter is too thick to pour easily, use a spatula to transfer it into your muffin tin or loaf pan.

My Favorite Blender Batter Recipe

This simple whole-grain pancake batter blends quickly and cooks up light and fluffy.

Blender Oat Pancakes

Ingredients:

• 1 cup rolled oats
• ¾ cup milk (dairy or non-dairy)
• 1 egg
• 1 tablespoon melted butter or oil
• 1 tablespoon maple syrup or honey
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Optional: ½ banana for sweetness or cinnamon for flavor

Instructions:

Blend everything on high until smooth, about 30 seconds. Let batter rest for 5 minutes. Pour directly onto a hot griddle or pan. Cook until bubbles form, then flip and cook until golden brown.

Desserts and Frozen Treats

Your blender can help you make a variety of frozen and chilled desserts — from classic ice cream bases to fruity sorbets, creamy frozen yogurt, and light mousse or pudding. It’s a great tool for combining and aerating ingredients quickly and evenly.

Use the Blender to Prep Frozen Dessert Bases

Before freezing, most frozen desserts start with a smooth, well-mixed base. The blender is perfect for combining rich dairy, fruit, sweeteners, and flavorings into a uniform mixture.

Great options to make in a blender:

• Ice cream bases
• Sorbet (fruit + sweetener + lemon juice)
• Frozen yogurt (yogurt + fruit + honey)
• No-cook mousse or chocolate pudding (using avocado, tofu, or whipped cream)

Tips:

• Always blend until silky-smooth
• Taste the mixture before freezing and adjust sweetness or acidity
• Chill your base in the fridge before transferring to an ice cream machine or freezer

Pour and Freeze

Once your base is blended, you have a few options:

• Ice cream machine. This is best for traditional ice cream or frozen yogurt
• Freeze in molds. This is great for popsicles or semifreddo-style desserts
• Freeze and blend again. This is best for banana-based or “nice cream” styles, you can freeze the mixture and then re-blend for a soft-serve texture

My Favorite Ice Cream Base

Here’s a classic vanilla base I use often—it’s simple, smooth, and easy to build on with extra flavors.

Vanilla Ice Cream Base

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• ½ cup sugar (or more to taste)
• 1½ teaspoons vanilla extract
• Pinch of sea salt

Instructions:

Blend all ingredients until the sugar is dissolved and the mixture is smooth. Chill in the refrigerator for at least 1 hour, then pour into an ice cream maker and churn according to the machine’s instructions. Freeze until firm.

Beverages and Cocktails

Blenders are essential for icy, refreshing drinks—both alcoholic and non-alcoholic. From classic cocktails to kid-friendly slushies, a blender gives you smooth, evenly mixed results in minutes.

Blend Up Frozen Cocktails

Blended cocktails like margaritas, piña coladas, daiquiris, and frosé are simple to make at home. The blender crushes the ice and combines ingredients evenly for a smooth, slushy texture.

Tips for great blended cocktails:

• Use plenty of ice for body and chill
• Taste and adjust sweetness before serving
• Use fresh juice when possible for better flavor
• Blend on high until there are no large ice chunks

Try Non-Alcoholic Blended Drinks

If you’re not drinking, you can use the same approach to create fun, icy drinks without alcohol.

Ideas:

• Fruit slushies (fruit + juice + ice)
• Frozen lemonade or limeade
• Horchata (blend soaked rice with cinnamon and sweetener, then strain)
• Blended iced coffee drinks with milk or dairy-free alternatives

These are great for kids, hot weather, or as creative mocktails for gatherings.

My Favorite Frozen Margarita

This is a classic blender margarita recipe that’s quick to make and always a hit for small get-togethers.

Frozen Margarita (Serves 4)

Ingredients:

• ½ cup tequila
• ½ cup fresh lime juice
• ¼ cup triple sec
• 1–2 tablespoons agave syrup (to taste)
• 3–4 cups ice
• Optional: lime wedges and salt for garnish

Instructions:

Add all ingredients to the blender. Blend on high until smooth and slushy. Taste and adjust sweetness. Pour into salt-rimmed glasses and serve immediately.

Meal Prep and Time-Saving Tips

A blender can make weekly cooking faster and more efficient. Whether you’re feeding a family or just want to simplify your routine, it’s a great tool for preparing ingredients and dishes in bulk.

Batch-Prep Sauces, Condiments, and Dressings

Blending larger portions of sauces or dressings saves time throughout the week.

Ideas to prep ahead:

• Salad dressings
• Marinades
• Pesto or chimichurri
• Salsa and dips

Store them in airtight containers in the fridge and use throughout the week to add flavor to simple meals.

Make and Freeze Smoothies or Soups

Smoothies, soups, and vegetable purees freeze well. Blend them in bulk, portion them into containers, and store in the freezer.

Freezer-friendly options:

• Smoothie packs (blend or freeze ingredients raw in portions)
• Pureed soups like tomato, carrot, or squash
• Baby food (use soft, steamed fruits and vegetables)

Let frozen items thaw in the fridge overnight before eating, or warm them gently on the stove or in the microwave.

Creative and Unconventional Uses

Your blender can handle more than just food prep. It’s also useful for DIY kitchen hacks and even homemade self-care products.

DIY Pantry Staples

Use your blender to make ingredients from scratch when you’re out or want more control over what you use.

Examples:

• Nut or oat flour — Blend raw nuts or oats into fine powder
• Powdered sugar — Blend granulated sugar until fine
• Breadcrumbs — Use toasted bread for crisp, uniform crumbs
• Fresh juice — Blend fruit and strain for a simple homemade option

Household and Beauty Uses

Blenders can also mix non-food items for self-care or home projects.

DIY beauty ideas:

• Face masks with oatmeal, yogurt, or honey
• Hair masks using avocado, banana, or olive oil
• Body scrubs made with sugar, oils, and natural add-ins

Always clean your blender thoroughly afterward to avoid cross-contamination with food.

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