21 Things to Make in the Blender (Besides Smoothies)

Thanks to the slight sweetness of the apple in this soup, you might even be able to get your kids to eat their greens willingly.

These vegan pudding cups take almost no effort to make since they are whipped up entirely in the blender. The secret is that the pudding is made from a base of dates and avocado.

You might be able to find a few butternut squash still in the markets before the spring produce takes over. This creamy, comforting soup is the perfect option for those rainy days.

If your only experience with almond milk is the store-bought kind, we’ll forgive you for not liking it. Try making this version at home, and we bet you’ll end up with a new appreciation for the nut-based beverage.

We love this recipe for its simplicity. Cook all the ingredients together in one pot, add your favorite spices, and then blend it once everything is cooked through.

If you find yourself with a few extra apples, this is one of our favorite recipes to make. You don’t need bushels of fruit or an entire weekend — all it takes is some time on the stove and then in your blender.

Roasting the broccoli florets before blending them into this creamy, cheesy soup adds an extra layer of richness, thanks to the caramelization they get in the oven.

Who can resist a Dutch Baby or German pancake? Get the blender going on a weekend morning to whip one up for a lazy brunch.

Gazpacho is one of those endlessly changeable recipes. If you want a little spice, add in more chiles. If you want it more traditional, add in olive oil and bread crumbs. It’s completely what you make it. Start with this basic recipe, and then come up with your signature version.

The combination of umami from the miso and a bit of bite from the ginger makes this recipe an instant classic.

This soup tastes so creamy, you might be surprised to learn that there isn’t any dairy in it (unless you use butter instead of olive oil).

There are few things more refreshing than this spiced Mexican drink on a warm day.

This creamy soup uses the Asian kabocha winter squash, which has a dense, earthy flesh, and sautéed apples for a bit of sweetness.

This creamy sauce complete with salty feta has become a go-to for pasta night.

You might be skeptical that a mousse made with avocado as the base could be a dessert, but give this raw recipe a try. We promise you won’t be disappointed with the silky-smooth texture.

Leeks, turnips, and garlicky chickpeas are all at their best in this early spring soup.