blended

A refreshing melon drink with fresh blended cantaloupe and coconut milk. These frozen cantaloupe drinks are perfect for summer and can be made in either a food processor or blender. For the best flavor, use sweet, ripe cantaloupe.

Cooling Cantaloupe Smoothie

cantaloupe

coconut milk beverage

sea salt

Put 1 cup of the frozen cantaloupe inside a food processor. Turn on low speed. While the machine is running, add the coconut milk and the remaining cantaloupe pieces. Add sweetener (if using) and salt. Increase speed to high and blend until extremely smooth, about 3 minutes.

Pour into a pitcher with a spout for easy pouring. Serve in glasses with a straw.

Sandwich de Mezcla is the perfect party food! Filled with a tangy spread made with ham, cheese and pimiento. These Puerto Rican sandwiches are a tasty snack!

Sandwich de Mezcla Recipe

cheese dip, (1/2 jar)

cream cheese,

pimientos, (4 ounces)

can luncheon meat, cubed

white sandwich bread

A tangy, fresh dill dressing made dairy-free with creamy avocado and lemon. Spoon it on salads or enjoy it as a flavorful veggie dip!

Creamy Dill Dressing (Oil-Free!)

large avocado, pitted & peeled (or 1 small)

dill

water

lemon juice

white wine vinegar

maple syrup

Dijon mustard

salt

garlic powder

Add all ingredients to a small blender or food processor. (I use a NutriBullet.) Blend for 20 seconds until smooth. Add more water to thin to desired consistency if needed.

Enjoy immediately or chill in the fridge for a couple hours to let flavors blend and intensify.

A sweet and creamy tropical smoothie with banana, mango, and pineapple. Delightfully refreshing!

Mango Pineapple Smoothie (Vegan)

banana (frozen if possible)

mango (frozen

pineapple (frozen

dairy-free milk

orange juice*

ginger, (optional)

Add all ingredients to a high-speed blender. Blend until smooth.

Taste and adjust flavors or consistency if desired.

Loved this combination of fruits! This was perfect!

This Broccoli Potato Soup is made with just 7 simple, healthy ingredients! Easy to make, rich &amp; creamy (without the butter or cream), and so comforting.

Vegan Broccoli Potato Soup

yellow onion

garlic garlic

lb. gold potatoes (about 2 medium/large)

broccoli

vegetable broth

plant milk (plain + unsweetened)

nutritional yeast

dill (optional)

Dice onion and mince garlic.

In a large stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, dice potato.

When onion is softened, add garlic. Stir and sauté 1 minute.

Add potato, broccoli, broth, milk, and nutritional yeast. Stir and bring to a light boil. Then reduce heat, cover, and simmer for 20 minutes or until potatoes are tender. Stir occasionally.

Add fresh dill (if using). Then blend soup with an immersion blender.* Blend as much or as little as you prefer to desired texture. Salt/pepper to taste.

So happy I found your recipes. This soup is simmering on the stove while I made your overnight oats. Will definitely be back!

Made this tonight and it was incredible. Thank you for sharing!

So, true confession… I didn’t exactly measure the fresh dill… so I probably used about twice the amount of fresh dill as called for in the recipe.  But, it was amazing!! We loved it with the extra dill taste!  Definitely a keeper recipe!  Thanks so much for such a delicious soup!

This recipe was absolutely fabulous! I added a little cayenne pepper and used red potatoes (because it’s what I had) so it needed about fifteen extra minutes, but it was delicious! Thank you for the great recipe, Kaitlin!

Made it for dinner and it was delicious!! Loved the flavors of fresh dill and nutritional yeast.

A healthy cherry smoothie that tastes like a decadent dessert! Naturally sweetened and so rich. Plus it can be made with banana, avocado, or yogurt.

Chocolate Cherry Almond Smoothie

plant milk

sweet cherries, pitted

banana (or 1/2 avocado

Tbsp. cacao powder

almond butter (optional, but recommended)

almond extract (or up to 1/2 tsp.)

Coconut whipped cream, cacao nibs, fresh cherries, etc.

Add all ingredients to a high-speed blender. Blend until smooth, about 15-20 seconds.

Taste and adjust flavors if desired. (See notes for suggestions.)

This is delicious. I make this almost every day.

Delicious!! I wanted a new smoothie in my breakfast rotation and this fit the bill. I added a couple of dates and next time will probably add spinach and chia! Loved it. Thank you!

This looks so good! Great idea to serve it as a bowl with a few toppings for dessert.

If you're wondering how to make hummus at home using simple ingredients, you've come to the right place! We're ready to teach you our top tips and tricks to achieve the softest, fluffiest, creamiest hummus dip ever. Drizzle with olive oil, smoked paprika, za'atar, then dig in with warm pita bread! 

How To Make The Best Hummus

garlic

chickpeas (or 2 cans)

chickpea liquid (aquafaba)

tahini

cumin

black pepper,

Pita bread, to serve

chickpeas

olive oil

Paprika

Za’atar

Preheat oven to 400°F. Remove the flaky outer skin off of the garlic head and then cut the top off of a head of garlic. Place it into a sheet of foil with a drizzle of olive oil and a sprinle of salt and pepper. Wrap it up loosely and then place it into the oven (directly on the rack) at for 1 hour and cool until easy to handle. Alternatively, you can place it in a small oven safe pot with a lid, like this cocotte. 

Reserve about 3/4 cup of the chickpea liquid (aquafaba) and discard the remaining. 

Place the cooked chickpeas into a high-speed blender or a food processor, along with the roasted garlic (squeeze the cooked cloves out and discard the skin), tahini, lemon juice, 1/2 cup aquafaba, salt, and any other seasonings you&#8217;d like. Blend until smooth and fluffy, about 2-3 minutes.

Add more of the aquafaba if you feel the hummus is too thick and adjust the seasonings and tahini to taste.

Serve the hummus in a wide bowl and top it with a drizzle of good olive oil. We also added a sprinkle of paprika and za’atar.

Store the hummus in an airtight container in the fridge for up to 3 days.

THE BEST hummus I have ever made!!! WOW! Both my husband and I love this. Thank you!

Hands down the best hummus I've ever made in my entire life! The aquafaba really does make all the difference when it comes to texture and flavor. I had roasted garlic a couple of days before finding this recipe so I figured I would use it here too! Great recipe, thank you guys! &lt;3

This came out amazing! I used raw garlic the first couple times because I forgot to plan ahead, but roasting the garlic was life-changing. I made a half batch in my 32oz Vitamix container.

Top 7 blended recipes from across the web

The most viewed blended recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cooling Cantaloupe Smoothie

Sandwich de Mezcla Recipe

Creamy Dill Dressing (Oil-Free!)

Mango Pineapple Smoothie (Vegan)

Vegan Broccoli Potato Soup

Chocolate Cherry Almond Smoothie

How To Make The Best Hummus

Top 7 blended recipes from across the web

The most viewed blended recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cooling Cantaloupe Smoothie

Sandwich de Mezcla Recipe

Creamy Dill Dressing (Oil-Free!)

Mango Pineapple Smoothie (Vegan)

Vegan Broccoli Potato Soup

Chocolate Cherry Almond Smoothie

How To Make The Best Hummus

The most viewed blended recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine