I couldn’t live without my Vitamix blender.
I’ve accumulated a lot of fun kitchen gadgets over the years, but my Vitamix is the only one I’d consider to be an essential investment. Back when I was newly vegan, I really struggled with cravings for cheesy, creamy meals. It wasn’t until I stumbled upon my first cashew cream recipe (made in a Vitamix) that I was able to satisfy that need! After some culinary experimentation (and a few big failures), I started being able to improvise all kinds of rich, creamy, decadent vegan Vitamix recipes. The main thing they all had in common was that they started with a handful of raw cashews thrown into the blender!
But it’s not just for cashew cream!
In addition to being ideal for cashew based cream sauces, the Vitamix is also a great tool for making easy vegan soups. The motor is so strong that when revved up to its highest power, it actually heats the contents inside! It doesn’t just warm it up a bit- you’ll actually see steam billow out when you remove the lid. This heating mechanism is also helpful for serving hot sauces like nacho cheese (see recipe #2 below).
Other blenders *can* handle some of these tasks, but if you want to throw in a handful of nuts without worrying about breaking your blades or motor, you need something high powered. I put this list of vegan Vitamix recipes together because I know it can be time consuming to sort through hundreds of online recipes, especially if you don’t know which chefs and bloggers are the best.
Don’t have a Vitamix blender yet?
Vitamix makes a few different models, but the most popular at the moment is the Vitamix E310. If you have a little extra room in your budget (and if you frequently cook for 4 or more people), you might want to go one size up to the 64 oz. Vitamix Professional Series 750. I also recommend taking a look at Vitamix options on eBay– sometimes you can find a very affordable used one!
No, this post is not sponsored by Vitamix, I’m just a really really big fan, and I think you will be too!
This is the only recipe on this list that I created myself! Usually I defer to the expertise of other more experienced chefs, but I’m happy to brag about this one. Made with Follow Your Heart’s VeganEgg, this recipe is incredibly easy to modify depending on your personal favorite quiche fillings. I’ve successfully served it to vegan and non-vegan friends and family members numerous times (it was a hit at my bridal shower!)- people are always blown away!
When I first tried this recipe out of the Hot For Food “Vegan Comfort Classics” cookbook, I was skeptical. After all, it’s made from potatoes and carrots, and that just didn’t sound like the junky, guilty-pleasure nacho cheese sauce we all know and regrettably love. Fortunately, I was pleasantly surprised by the decadent, delicious result! I’ve used it as filling for taquitos and on top of plain old classic nachos. Highly recommended!
This recipe is from my talented friend Margaret of The Plant Philosophy. She has a knack for creating hearty, flavorful recipes that still manage to be pretty healthy! This soup is no exception. The rosemary and potato combo might sound more appropriate for fall, but the kick of coconut milk adds a freshness that makes it appropriate year round!
This is the recipe I mentioned in the intro. The one that cured my cravings for cow cheese and got me started on my obsession with cashew based vegan Vitamix recipes. I’ve probably made this recipe or a variation of it at least 50 times over the years; it’s the reason I always keep my pantry stocked with cans of chipotle peppers in adobo sauce. You can completely control the spice level by adding the chipotle peppers a little at a time, taste testing along the way. Try it with different veggies or plant-based meats to mix it up a bit! Feel free to peek at my Instagram post to see what it looks like when an amateur makes it.
I have a bizarre obsession with gazpacho. I will order it literally any time I see it on a menu. I used to ask my mom to pick it up for me when I was sick. I don’t understand people who don’t love it; it’s basically like if fresh salsa were a soup- who could not want that?! The Vitamix makes it so easy to throw together for a quick summer meal. What are you waiting for?
Every recipe Hot For Food makes is perfection, and this one is no exception. I know we’re a couple months early for fresh corn, so you’ll definitely want to bookmark this one. Next time you’re grilling corn, just add a few extra cobs and save them to make this chowder the next day! The combination of cashews, roasted corn, paprika and chili powder results in a hearty soup that’s both rich and fiery.
This recipe contains so many of my favorite ingredients: cashews, miso paste, lemon juice, and mushrooms! Put those four things into just about any dish, and I’m a happy girl. I’ve made it with regular crimini mushrooms, but the shiitakes give it a dimension of woody ruggedness that’s nicely balanced by the lemon. As someone who’s always trying to sneak green veggies into meals (my vegan husband is still anti-kale), this recipe is a keeper.
When you first go vegan, you’ll worry about the loss of traditional family meals. Your cravings are sometimes just as much about nostalgia as they are about the actual components of the recipe! For me, the best way to deal with that concern was to find plant-based alternatives to my family’s favorite holiday dinners. And of course, that included finding the best vegan green bean casserole- I’m pretty sure this is it! I’ve made three or four other versions over the years, but I always come back to this one.
If you haven’t yet used King Oyster mushrooms as a replacement for sea scallops, you’re probably skeptical about the idea. You’re just going to have to trust me that they are phenomenal! They can be tough to find, but most Asian grocery stores sell them. If not, you can make a request at your local grocery store- they like to make shoppers happy! This recipe will use your Vitamix twice, for the pea puree and the cashew cream, so you’ll have to rinse it in between. Fortunately, you can make the pea puree early on and chill it until you need it.
This is an easily customizable recipe perfect for pairing with a vegan grilled cheese (I recommend using plant-based cheese slices from Follow Your Heart, Chao, or Violife for those!). It’s made creamy by the addition of non-dairy milk and non-dairy cream cheese, but it still has a kick from the smoked paprika and crushed red pepper flakes. Next time you’re in the mood for simple comfort food, grab some tomatoes and get to work!
It seems that people either love or hate pumpkin-based recipes. This is for those of us who love them! I also absolutely love sage, especially now that I’ve learned how easily it grows in my backyard. When autumn grows nearer, this should be the first vegan Vitamix recipe you make!
This marvelous recipe was put together by my friend Ashlee Piper, the eco-lifestyle expert behind The Lil Foxes. This is definitely a unique, crowd-pleasing dish you want to whip up next time you have someone to impress! You can serve it hot during the chilly months, but it’s also delicious when served chilled in the summer- how fabulous is that??
What, did you think your days of queso were over? Next time you need something cheesy, spicy, and decadent to dip chips in, pour over baked potatoes, or add to a plant-based chili dog, this is the recipe for you. Created by the world famous Sarno Brothers, two of the brilliant chefs behind the new best-selling Wicked Healthy cookbook, this is the only queso you’ll need.
This is another one of the tried and true recipes I count on when I’m cold, when I’m getting sick, or when I’m just plain hungry! It’s packed full of hearty flavors that are so rich and comforting, you won’t even notice the kale. The extra bonus of this recipe is how incredible your house will smell while it’s cooking. Don’t be surprised if the neighbors come knocking on your door asking for leftovers!
I don’t know about you, but I love the combination of broccoli and hot, creamy cheese. It was basically how my Mom got me to eat green veggies when I was little. I was thrilled to discovered a plant-based version, and this one is ready in just 15 minutes! If you’re a busy parent, this soup will be a lifesaver when your kids are hungry and you don’t have time to dive into a complicated gourmet feast.
Another phenomenal creation by Hot For Food! You can sign me up for pretty much any recipe that involves white wine as ingredient (pick out a vegan white wine here!), and fortunately this one does! If you want to save some time, you can skip the Parmesan part of the recipe and buy a pre-made vegan Parm by Follow Your Heart! That said, if you’re committed to replicating the full recipe, by all means go for it!
I’m one of those people who always says yes to carrot cake. It’s a fun way to eat dessert while tricking yourself into feeling like you’re eating a salad. A salad covered in frosting, that is. This recipe definitely requires a high powered blender like the Vitamix to ensure the nut-based frosting gets sufficiently creamy, so don’t try it without one.
Nothing says, “You’re perfect and I love you,” like homemade chocolate dipped strawberries. At least, I would assume so- I’ve never had someone make them for me (hint to my hubby, if he’s reading this). This recipe comes with a twist (this is where the Vitamix comes in), which is the cinnamon chai cashew cream for dipping! This is one of those recipes that sounds and looks fancy, but in reality doesn’t require very many ingredients. In my opinion, that’s the best kind!
I hope these vegan Vitamix recipes inspired you to get shopping, get blending, and then get eating! If you have some favorite vegan Vitamix recipes of your own to recommend, please feel free to add them in the comments- I’m always looking for more!