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15 Nutribullet Recipes (Non-Smoothie Ideas)

I just absolutely love my Nutribullet blender. If you ask any Nutribullet owner what they think of the blender they would either love it or hate it. Those who love it have created a cult-like following and those who hate it have only one thing they complain about.

The usual complaint is something along the lines of — ‘It is a very powerful and impressive little blender, although it does not have a lot of features. The only use for this machine is to make smoothies.' — I must admit that this concerned me a bit before buying, but after reading so many reviews all stating the same, my stubbornness took over and I bought the Nutribullet just to disprove these creatively impaired reviewers.

And oh boy, the Nutribullet did not disappoint! Almost every google search for Nutribullet recipes deliver a myriad of smoothie recipes, yet again showing that most internet reviewers lack a bit of imagination and just to stick it to those people, here are 15 Nutribullet Recipes none of which are smoothie recipes!

My 15 Nutribullet Recipes  – This Is A Smoothie Free Zone!

1. DIY Almond Milk

When I first heard about almond milk, I had no idea how one would go about making almond milk. After some thorough research, I concluded that it is in fact nothing like milking a cow. It is a really simple process that requires only two ingredients. You can however add additional ingredients to enhance the flavour. As I have mentioned in my Nutribullet blender review, the Nutribullet is one of the only personal blenders that I have used to successfully make delicious almond milk. Most blenders struggle to grind the almonds fine enough to extract all the nutty goodness. And as promised, here is my recipe for making almond milk.

nutribullet recipes: almond milk

Ingredients

  • 250 ml water
  • 100 g almonds
  • Vanilla extract to taste
  • Honey to add sweetness, to tast

Method

  1. Add almonds to your Nutribullet blender and pulse a few times to turn them into powder.
  2. Add remaining ingredients and pulse until thoroughly combined. Play around with the amount of water to find your desired consistency.
  3. Strain the contents through a muslin cloth (or a clean tea towel)
  4. Store in a sealed jar in the fridge for up to 4 days.

2. DIY Almond Butter

Making almond butter is even easier than making almond milk, this recipe only requires blending two ingredients together.

nutribullet recipes: almond butter

Ingredients

  • 1.5 cups almond
  • 1 tbsp avocado oil

Method

  1. Add ingredients to your Nutribullet blender and pulse until fully combined and smooth.

3. DIY Castor Sugar & Confectioners’ Sugar

castor sugar recipe

For the bakers and confectioners out there, who have been caught in a situation where they ran out of castor or powder sugar and didn't know what to do.

Next time, instead of running to the shop and delaying your cooking process, you can use your Nutribullet to make castor or powdered sugar. It is so simple that it won't be necessary to put this in a recipe format. You just must ensure that your Nutribullet blender is super clean, as an added measure you can wipe the inside of the cup down with a paper towel and a little bit of vinegar to get rid of any unwanted oils. Once you have cleaned the blender and ensured that it is properly dried you can start. 

Add one cup of normal granulated sugar to your Nutribullet cup, and here comes the tricky part; blend until you have achieved a castor sugar consistency. If you need powdered sugar keep on blending until it is fine enough to be considered powdered sugar.


Nutribullet Soup Recipes

4. Creamy Beetroot Soup

nutribullet recipes: beetroot soup

Ingredients

  • 1/2 tbsp olive oil
  • 1/2 small onion, peeled & chopped
  • 250 g beetroot, peeled & chopped
  • 1 cup vegetable stock
  • 0.5 g caraway seeds
  • 1/2 cup sour cream

Method

  1. Heat oil in a medium-sized saucepan over medium heat. Saute onions until golden brown.
  2. Add chopped beetroot, vegetable stock and caraway seeds, bring to a simmer. Cook for about 20 minutes stirring occasionally. Add more stock if necessary.
  3. Once the beetroot is soft, remove from heat and let cool to room temperature.
  4. Add the mixture to your Nutribullet blender, in batches, and blend until smooth.
  5. Return the blended mixture to the saucepan to reheat. Mix with half the sour cream.
  6. Serve and garnish with remaining sour cream.

5. Vichyssoise – Potato Leek Soup

potato leek soup

Ingredients

  • 25 g butter
  • 1 Leek, finely chopped
  • 2 medium potatoes, peeled & chopped
  • 1.5 cups chicken stock
  • 125 ml milk
  • Sour cream for garnish
  • Chives for garnish

Method

  1. In a saucepan, heat the butter until bubbly then add chopped leek until soft.
  2. Add potato and stock then cook, until the potato is soft.
  3. Stir in the milk and remove from the heat. Season with salt and pepper.
  4. Leave to cool down to room temperature.
  5. In batches add the mixture to your Nutribullet and blend until smooth.
  6. Return blended mixture to the saucepan and reheat before serving.
  7. Dish up and garnish with sour cream and chopped chives.

6. Carrot & Orange Soup

nutribullet recipes: carrot and orange soup

Ingredients

  • 25 g butter
  • 250 g carrots, peeled & sliced
  • 1/2 onion, peeled & sliced
  • Zest of 1 orange
  • 1/2 tbsp flour
  • 1/2 cup fresh orange juice
  • 2 cups chicken stock
  • 1/2 cup cream

Method

  1. Heat butter in a saucepan over medium heat until bubbly, add sliced carrots, onion and orange zest. Turn heat to medium-low and stir occasionally until onions are tender.
  2. Add flour stirring continuously until combined. Gradually add the orange juice and stock while stirring. Keep stirring over medium-high heat until the mixture has thickened slightly.
  3. Reduce heat to low and allow to simmer until carrots are tender. Then remove from heat and allow to cool down to room temperature.
  4. In batches add the soup to your Nutribullet and pulse a few times until the mixture is smooth.
  5. Return the soup to the saucepan, add cream and heat before serving.

Nutribullet Puree Recipes

7. Chicken Liver Parfait

chicken liver parfait

Ingredients

  • 250 g chicken liver
  • 50 g smoked bacon
  • 1/2 onion, chopped
  • 1 clove garlic
  • 75 g butter
  • Cayenne pepper, pinch
  • Ground cumin, pinch
  • 50 ml port

Method

  1. In a medium-sized saucepan, cook the onion and garlic in a dash of olive oil until golden brown.
  2. Add chicken livers and chopped bacon until seared.
  3. Remove from pan, then deglaze the pan with the port, scratching off all bits of livers stuck to the pan.
  4. Cook over medium heat until the port has reduced to a thick consistency.
  5. Add all the cooked ingredients to your Nutribullet blender along with the butter, cayenne pepper and cumin. Blend together until a smooth yet thick consistency has developed.
  6. Scoop out the parfait into small ramekins, cover and chill in the fridge until set.
  7. Enjoy as a dip or on a sandwich.

8. Minty Pea Puree

minty pea puree

Ingredients

  • 200 g frozen peas
  • 10 g fresh mint
  • 50 ml cream

Method

  1. In a small saucepan, bring salted water to a boil then add the peas and cook for about 7 minutes. Then remove peas and submerge in ice water.
  2. Add the cooked peas, mint, and cream into your Nutribullet and blitz a few times until smooth.
  3. Serve and ENJOY!

9. Black Olive & Potato Puree

black olive and potato puree

Ingredients

  • 250 g potatoes, peeled and halved
  • 75 g dry-salted olive
  • 60 ml olive oil
  • 5 g thyme

Method

  1. Cover potatoes with cold water in a saucepan, place on medium-high heat and cook until potatoes are tender.
  2. Remove potatoes from heat, drain and let cool slightly.
  3. Add potatoes and remaining ingredients to your Nutribullet blend until smooth.
  4. Season and serve.

Nutribullet Pesto/ Tapenade Recipes

10. Basil Chilli Pesto

basil chilli pesto

Ingredients

  • 1 cup basil leaves
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 birdseye chilli, deseeded & chpped
  • 1/3 cup grated parmesan/pecorino
  • Handful pine peanuts  (can be substituted with walnuts to save a few bucks)

Method

  1. Add all ingredients into your Nutribullet blender, pulse a few times until combined and desired consistency has been achieved.
  2. eason with salt and pepper, store in a sealable glass jar in the fridge for up to a week.

11. Sundried Tomato Pesto

sundried tomato pesto

Ingredients

  • 1 cup sundried tomatoes
  • 1/ basil leaves
  • 2 cloves garlic
  • 1/4 cup olive oi
  • 1/3 cup grated parmesan/pecorino
  • Handful Pine Nuts (can be substituted with walnuts to save a few bucks)

Method

  1. Hydrate the sundried tomatoes by steeping in hot water for 5 minutes. Remove from water and drain. 
  2. Add all ingredients into your Nutribullet blender, pulse a few times until combined and desired consistency has been achieved.
  3. Season with salt and pepper, store in a sealable glass jar in the fridge for up to a week.

12. Truffle & Olive Tapenade

truffle and olive tappenade

Ingredients

  • 1 cup dry-salted black olives, pitted
  • 0.5 g rosemary, chopped
  • 50 ml olive oil
  • 10 ml truffle oil
  • 1/3 cup grated parmesan
  • Handful pine nuts

Method

  1. In a small saucepan over medium heat, toast the pine nuts until slightly browned.
  2. Add all ingredients into your Nutribullet blender, pulse a few times until combined and desired consistency has been achieved.

Nutribullet Salad Dressing Recipes

13. Caesar Dressing

caesar dressing

Ingredients

  • 3 anchovies
  • 1 egg
  • 1 tbsp lemon juice
  • 1 clove garlic
  • 1/4 cup olive oil

Method

  1. Add Anchovies, Egg, Lemon Juice and Garlic to your Nutribullet blender. Pulse until thoroughly combined and smooth, add a little oil if necessary.
  2. Once combined, add half the oil and pulse again till combined, repeat with remaining oil.
  3. Store in a sealed glass jar in the refrigerator for up to 2 days.

14. Ginger & Sesame Dressing

ginger and sesame dressing

Ingredients

  • 1 tsp sesame oil
  • 3 tsp rice wine vinegar
  • 1 orange
  • 2 tsp fresh ginger, grated
  • 1/2 cup grapeseed oil

Method

  1. Zest the orange, then squeeze the orange and remove pulp and seeds.
  2. Add all the ingredients to your Nutribullet and blend until thoroughly combined.
  3. Season & Enjoy!

15. Blue Cheese Dressing

blue cheese dressing

Ingredients

  • 80 g blue cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 g chives
  • 1 tsp whit wine sugar

Method

  1. Add all ingredients to your Nutribullet blender and blend until smooth and fully combined.
  2. Season with white pepper & ENJOY!

My 15 Nutribullet Recipes: Summing Up

If you are in the market to buy a personal blender and have read tons of reviews in which people complain that the Nutribullet is only good for making smoothies rest assured that whoever wrote those reviews only lack imagination. All these recipes are very simple to make and will only take you a few minutes each, I always encourage people to take any recipe and change it up a bit, experiment with different flavours and make it your own. I wish you years of happy blending with your Nutribullet.

NUTRiBULLET 600 Series - Nutrient Extractor High Speed Blender - 600 W - Graphite

NutriBullet Blender

Editor's Choice

  • Compact
  • Very Powerful
  • Affordable
NUTRiBULLET 600 Series - Nutrient Extractor High Speed Blender - 600 W - Graphite
Braam Botha
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