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When I first heard about non-basil pesto I was pretty skeptical. I mean, basil pesto is so good, why mess with it? Then I saw a Chris Morocco Bon Appétit video and he convinced me to try it. The color … Continue Reading →
Category Archives: Sauces and spreads
I enjoy fresh (uncooked) salsa, though sometimes it can be a bit watery. There are various tricks to make it less watery, which mainly consist of using less-watery tomato varieties and/or straining out some of the liquid. I had an … Continue Reading →
I made a vegan mayonnaise while working on my Aer Disc review, and it came together so easily in a standard Vitamix container that I figured I should write a separate post. To make it more interesting, here is a … Continue Reading →
Here’s a simple raspberry vinaigrette made from whole raspberries. Using a Vitamix means that the raspberry seeds get obliterated. Did you enjoy this post? Enter your email below to receive updates when new posts are published so you never miss … Continue Reading →
There’s something glorious about a whole roasted cauliflower. And it goes so well with this garlicky, minty sauce. I can’t recommend this combination highly enough. Did you enjoy this post? Enter your email below to receive updates when new posts … Continue Reading →
This is a nice springtime dip. Mint and lemon provide a bright and zesty flavor. Impress your guests, or just enjoy it as a healthy snack. Serve it as a dip, or spread it on sandwiches. I wanted to try … Continue Reading →
Cashew cream is a versatile substitute for dairy cream, and it’s easy to make. You can use it for coffee creamer, with desserts, or for savory sauces. Almost every recipe I’ve found says to presoak the cashews for 2–4 hours … Continue Reading →
Vitamix almond butter is a super-simple recipe (1 ingredient!). However, many people are intimidated or have trouble making it, so I decided it’s worth going over best practices and potential pitfalls. If you follow these guidelines, it takes about the … Continue Reading →
I came across this recipe on ChefSteps. You can use it as you might use cream, as a garnish on soups, or to add a little boost to a pasta or bean dish. Don’t expect it to taste like cream, … Continue Reading →
It’s been a while since the last recipe post! Part of the delay came from working on building an interactive tool over on the Vitamix Comparison page, which is now complete. If you feel like checking it out, I’d appreciate … Continue Reading →
A Vitamix will make creamy salad dressing from nuts, and you can easily customize the flavor. We ate this dressing on a massaged kale salad, but it’s also good on a simple lettuce salad. The dressing is mild and creamy, … Continue Reading →
I’ve been wanting to try the Vitamix to prepare potatoes and onions for latkes for a long time. An old joke is that the secret to good latkes is a little blood, shed while slaving over a potato grater. Many … Continue Reading →
Here’s another version of the zesty dressing from Real Food Daily that I described previously. This recipe comes from Ann Gentry’s second cookbook, Vegan Family Meals. It’s a similar idea, but different flavor, because the watercress and garlic are replaced … Continue Reading →
This is a versatile and tasty sauce. It can go on a variety of grains and vegetables, and it also works as a dip. The sauce is based on what Vitamix calls their “Not-So Cheese Sauce.” The flavor is savory … Continue Reading →
Just in time for Thanksgiving… I’m with family for the holiday. My mom usually makes this cranberry sauce (or relish) with a food processor, but this year she couldn’t find the food processor because her Vitamix has displaced it in … Continue Reading →
This dressing/sauce is purely inspired by the restaurant Real Food Daily. It’s their house dressing, and the recipe can be found in their cookbook. Eating at RFD gave me the idea that you can make some simple tasty meals by … Continue Reading →
Most things I make with the Vitamix I blend until they are completely smooth, but pesto is something where it’s best to leave some texture. Basil is prone to oxidation, so it’s good to minimize how much it is blended. … Continue Reading →
Nutella is pretty delicious, and I’ve been curious about making a version of it myself. I was wondering what it would be like fresh and without having the first two ingredients be sugar and palm oil. In case you didn’t … Continue Reading →
I’ve been curious about making coconut butter for a while, and I finally gave it a shot. It’s made from dehydrated whole coconut, not to be confused with coconut oil, which has been separated from the coconut’s fiber/protein. I used … Continue Reading →
If you enjoy hummus, making it yourself is completely worth it. It’s so much cheaper and fresher than anything you can buy at the store, and like anything you make yourself, you have ultimate control over what goes in it. … Continue Reading →