197 blender recipes

Vegan lentil rice roast with cashew gravy: a hearty sliceable loaf of lentils, millet, and brown rice bound with ground cashews, sage, and oats. Served under a silky blender cashew gravy.

Versatile crustless seafood quiche with a blender custard of sour cream, cottage cheese, and Parmesan. Choose shrimp, crab, or salmon as your filling for an easy, elegant main.

Magic coconut custard pie that makes its own crust while baking. Easy blender dessert with vanilla custard and toasted coconut topping in 50 minutes.

Grilled red snapper fillets over a warm avocado-tomatillo salsa. Oregano-rubbed fish meets a blender sauce built on simmered tomatillos, jalapeños, garlic, and buttery avocado. Weeknight-friendly Mexican grill.

Impossible cheesecake made in a blender with Bisquick, cream cheese, eggs, and milk. No crust to prepare separately. It forms its own base as it bakes, topped with sour cream.

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Impossible ham and Swiss pie. Ham, cheese and onion topped with a blender batter that bakes into its own crust. Five-minute prep, brunch-ready quiche-style pie.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

I ruined my blender making this. Use a food processor! Can be frozen for use in the winter.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

Honey chipotle chicken grilled with a blender sauce of chipotles in adobo, honey, stone-ground mustard, cumin, lime juice, and fresh cilantro. Smoky, sweet, and seriously bold.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

No-cook spinach pesto pasta sauce with fresh basil, parsley, pine nuts, ripe tomatoes, garlic, and Parmesan. Blender-quick, served at room temperature over hot pasta.

Sesame amaranth cake with triple-sesame flavor from tahini, sesame oil, and ground sesame seeds. Dense, golden, and honey-sweetened with a halvah-like richness and satisfying crumble.

Tropical fruit smoothie with frozen banana, fresh papaya, raspberries, and toasted wheat germ. A no-sugar-added blender drink ready in under 5 minutes.

Sigi's chocolate torte: store-bought pound cake layered with a silky chocolate ganache-style icing made in a blender. Four-layer torte ready for the fridge in 30 minutes.