There’s no denying they cost a little more than your average blender, so if you’ve splurged on one of these bad boys, you’ll need plenty of Vitamix recipes to make it worth your while!
And once you see just how versatile these blenders are, you’ll never go back!
For starters, they’re incredibly powerful, so you won’t have to worry about them overheating when you’re on that third batch of margaritas!
Making smoothies and milkshakes is a breeze in a Vitamix, with the blades effortlessly cutting through frozen fruits and ice to make them silky smooth.
But my favorite feature, by far, has to be that you can make soup right in the blender.
The heat and speed of the blades are strong enough to cook raw veggies and leave you with a piping hot meal in under 10 minutes.
Don’t believe me? Check out this list of 30 Vitamix recipes and see for yourself.
This pizza soup is essentially tomato soup with some cheese thrown in for good measure, and it’s super delicious.
I always add a sprinkling of cheese to my tomato soup anyway, so why not add it right into the pot?
If you have the time, try roasting the garlic, onions, and Roma tomatoes in the oven until blistered and charred for added flavor.
I almost always have some cooked and pureed sweet potato or pumpkin in the house.
I like to make big batches and freeze them down for when I get a craving for pumpkin bread or this sweet potato soup.
With a soup like this, I think it’s better when it’s smooth. But some blenders just aren’t strong enough to get it to that velvety texture.
Of course, the Vitamix is both strong enough and does the cooking for you. Talk about a one-pot wonder!
When warmer temps roll around, I love having smoothies for breakfast.
When it gets this hot, there’s just nothing better than an ice-cold glass of something fruity.
This smoothie is especially great because it includes plenty of veggies too, giving you a boost of nutrients to start your day out right.
Like I mentioned above, roasting veggies before adding them to soup will enhance their flavor exponentially.
In this case, it also saves you a ton of time. Just cut that squash in half and roast the whole thing.
When it’s tender, scoop out the flesh and blitz it down with some stock and spices.
Hummus is unusually expensive, and since it’s basically just chickpeas and spices, there’s no reason you can’t make your own at home.
If you use dried chickpeas, it will be even cheaper! Just don’t forget to soak them overnight.
I recommend making this classic recipe first, so you can see just how delicious it is, and then try experimenting with other flavors.
I found a jar of fire-roasted red peppers in my cupboard and they made it extra yummy!
This soup is vegan-friendly, gluten-free, and ready to eat in less than 15 minutes.
Now, you do need to start this on the stove-top, but it gets finished in the Vitamix.
One thing to note is that a lot of blenders don’t like it when you add hot liquids inside.
In fact, I ruined two pretty expensive brands because I was too impatient to let my soup cool down.
But the Vitamix can handle the heat and will finish this off to perfection.
This recipe calls for steamed potato and pumpkin, but if you want to speed things up, just dice them up and nuke them in the microwave for around 5 minutes (add a bit of water to the bowl and cover).
That should soften them up enough to add to the soup.
The blend of veggies used here is just what you need on a chilly day, but you can always swap a few things out depending on what’s in season.
With just six ingredients, this might be my favorite soup on the list. I love the color, and broccoli cheddar soup has long been my go-to at Panera!
You’ll need broccoli, carrots, onion, cheddar, chicken bouillon, and milk for this recipe, and all you need to do is toss them in the blender.
If you like your soup with a bit of texture, feel free to hold back some broccoli and stir it in at the end.
Since so many of these recipes call for onion and garlic, here’s a little tip: make a big batch of roasted onion and garlic, portion it out, and freeze.
You can use ice cube trays, or I love these 2″ x 2″ x 2″ square baking molds because you can fit a whole portion of each right inside.
Just pull one out to thaw in the fridge overnight and you’re good to go!
You can even throw in some celery and carrots to make a real mirepoix.
I like potato soup silky smooth and bursting with flavor. Immersion blenders are great, but they don’t always get the soup as smooth as I want.
So, although most of this is made on the stovetop, it’s more than worth finishing it in the Vitamix to get the best consistency.
If you want to make a quick soup for dinner but don’t want the hassle of roasting veggies or softening onions in a pan, this one’s for you.
Just toss the broth, tomatoes, onion, garlic, carrot, pepper, celery, oregano, basil, and tomato paste into the blender and let loose.
Within 6-7 minutes, it will be cooked and ready to eat. Just add the extras, like corn and beans, and stir to finish.
It’s time for something sweet!
Never have I ever tried blending an orange, but here we are. And boy, does it work.
This tastes just like the creamsicles we used to enjoy as kids.
Plus, it has a hint of coconut and mango (my fave!) which makes it a little more grown-up.
Even I did a double-take here. Green smoothie? I’m seeing nothing but stunning, vibrant blueberries!
But hidden underneath those sweet little berries is a blend of spinach, matcha, and plant-based protein powder.
It also calls for spirulina, which is a blue-green algae that’s loaded with antioxidants.
You can usually find it in health food stores, but it’s totally optional.
When I tell you that I’m obsessed with this drink, I’m not kidding!
I’m a huge jalapeño lover, and it makes such a nice change during the summer to sip on something cool but spicy.
Lime juice is a must, but you can totally leave out the cilantro if that’s not your thing.
If you don’t like “frozen” drinks made with ice like this, try topping it up with a touch of Sprite, or ginger beer instead.
From one extreme to another: this decadent hot chocolate is just what you need on a chilly evening.
Much like with the soup recipes above, the Vitamix will not only blend your hot chocolate until it’s insanely rich and silky smooth, but it cooks it right in the container.
That’s why you can safely add real chocolate chips, instead of using overly sugary packets of cocoa mix.
As delicious as orange juice is, we miss out on a lot of the nutrients by not consuming the pith.
I know it’s not the tastiest part, but it has so much goodness inside, it seems a shame to throw it away.
The strong blender will blitz the whole thing down into a wonderfully thick and sweet orange juice that’s bursting with nutrients, minerals, and all that incredible fiber.
Green juice is essentially a green smoothie that’s been strained.
So, it has all the same great flavor and health benefits, only it’s a thinner consistency.
The key to making this kind of juice is to layer the ingredients in the right order.
You’ll need the softer stuff on the bottom to blitz down and release their juices to help the harder ingredients along.
Juice is great when you’re just sick of drinking boring old water.
But the store-bought kind is either loaded with sugar and preservatives or just plain expensive.
Why pay $4 for a small bottle of juice when you can make it at home for a fraction of the cost?
Fresh ginger will make this juice pop, and you can so easily buy a bunch and store it in the freezer until you need it.
I’m 100% a margarita gal, so that title is pretty bold. But I think it might be true!
I just love that it uses whole fruits inside, so I feel like I’m drinking a boozy-but-healthy smoothie.
And the Grand Marnier float on top is just amazing.
I always love having fruity frozen cocktails when I take a trip.
And what screams “vacation!” more than a big batch of piña coladas?
If you don’t want to water your drinks down, try freezing the coconut milk in ice cube trays and using those instead of adding extra ice.
Ice cream that tastes like a Reese’s Peanut Butter Cup with no added sugar that’s vegan and gluten-free?
If you’ve never tried frozen banana “ice cream,” stop what you’re doing and try it out. I’ll wait!
You’ll need ripe bananas for maximum flavor, and they need to be chopped up and frozen until solid.
When blended, they’re unbelievably creamy and you won’t believe it’s just fruit.
That’s the base for this, making it creamy and sweet and to die for.
Just add some cocoa powder and peanut butter, and you’ll be drooling in no time.
I may not be the biggest fan of eating lavender (it’s a little too overpowering for my tastes), but I can see the appeal.
Much like the recipe above, you’ll use frozen fruit to make this wonderfully thick and creamy.
Plus, the peaches will give it the most stunning pale orange hue.
Feel free to leave the lavender out: it will be super tasty with the fruit and honey. Or, just add a little at first until it tastes right to you.
The Vitamix is the perfect blender for making banana ice cream because you won’t need to add any extra liquid to the mix.
With a lot of blenders, you’ll need some additional liquid (usually coconut milk) to help the fruit get moving.
But since this blender is so powerful, it will blitz it until perfectly smooth.
You’ll just need to use a tamper (a tool that comes with the blender) to help it along!
A granita is a frozen drink, and you can find it in all kinds of flavors. I prefer coffee, but this lemon version is super refreshing, too.
It’s normally made by freezing your drink and periodically scraping the top with a fork.
It fluffs up almost like rice and has a shaved ice consistency.
You might have guessed it, but that can take a little while.
This recipe is super fast, blitzing a sweetened lemon syrup with ice until it’s crushed and cold and perfect.
Dole Whip is a type of soft-serve ice cream made with fresh pineapples.
It’s insanely popular at Disney, but it’s so easy to make at home.
Again, you’ll use frozen fruits to make this extra tasty and super creamy, plus if you use coconut cream instead of milk, it will be extra rich and thick.
I was blown away by how good these came out. Who knew you could make something so flavorful with so few ingredients?
The base for this is coconut cream, cashews, and mint leaves. There are no synthetic mint extract in sight!
I prefer to use these silicone popsicle molds to the flat kind because you can make more at once.
I swear: once you try a batch of frozen fruit ice cream or sorbet, you’ll never go back to store-bought again.
It’s as easy as freezing the fruit (preferably when it’s ripe) and blitzing with a touch of honey or sugar syrup.
You’ll often need this to help enhance the fruity flavors, kind of how salt works in savory dishes.
We don’t always have sweet treats in the house, but those cravings can come out of nowhere.
That’s why you need this lightning-fast chocolate pudding recipe in your back pocket. In just 10 minutes, you can have a batch ready to devour.
I like the subtle flavor of almond butter in this, but peanut or cashew butter would work just as well.
Or, if you don’t need it to be vegan, why not try some Nutella?
This recipe is a game-changer. There’s no more standing over a hot stove and whisking until your arms go dead.
All you’ll need here is to throw everything in the Vitamix, and it will blend it smooth and cook the eggs without you having to babysit it.
Throw the butter in at the end, and you’ll have a batch of hands-off, gorgeous, and perfect lemon curd in a matter of minutes.
Sometimes chocolate ice cream can be too chocolatey, you know? It’s just a little too rich for some people.
This recipe is chocolatey without being overpowering, plus it’s rich and creamy like soft serve.
Most chocolate powers are not vegan, as they contain milk solids to make them creamy.
So you could always use some cocoa powder and coconut milk instead.
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