15 Things You Didn't Know Your Blender Could Make

For most people, the blender comes out for smoothies and not much else. That’s a shame, because a blender is one of the most versatile tools in the kitchen. With a few simple techniques, it can replace a grinder, a whisk, a food mill and sometimes even a trip to the store.

Here are 15 useful things you can make in a blender, grouped by type, with quick instructions and tips for each. Most work in any full-size blender. A few work best in a high-performance blender, and we’ll point those out.

Before you start: Check your blender’s manual for any limits on dry ingredients, hot liquids or long run times. Some manufacturers sell separate containers for dry grinding, so check what yours recommends.

Pantry staples

1. Oat flour

Oat flour is great for gluten-free baking (if you use oats labeled gluten-free), pancakes and muffins, and it costs much less to make than to buy.

How: Add 1–2 cups of rolled oats to a dry jar. Blend on high for 30–60 seconds until it’s a fine powder. Shake or tap the jar to bring unblended oats down.

Tip: One cup of rolled oats makes a little under one cup of flour. Store it in an airtight container.

2. Powdered (confectioners’) sugar

Ran out of powdered sugar mid-recipe? Make your own.

How: Blend 1 cup of granulated sugar on high for 30–60 seconds until fine and powdery. Let the dust settle for a minute before opening the lid. Add 1 tablespoon of cornstarch per cup if you want it to behave like store-bought powdered sugar and resist clumping.

3. Breadcrumbs

Turn stale bread into breadcrumbs instead of throwing it out.

How: Tear dry or toasted bread into chunks. Fill the jar about halfway and pulse until you get the crumb size you want. For fine, dry breadcrumbs, toast them in the oven afterward until golden and crisp.

Tip: Add dried herbs, garlic powder and grated parmesan for seasoned crumbs.

4. Grated hard cheese

Hard cheeses like parmesan or pecorino “grate” beautifully in a blender.

How: Cut cold, hard cheese into 1-inch cubes. Blend in short pulses until finely grated. Don’t over-blend, or it can clump. Soft cheeses like cheddar don’t work well this way.

5. Coarsely ground coffee or spices

In a pinch, a blender can grind coffee beans and whole spices.

How: Add a small amount (about ½ cup of beans) and pulse in short bursts, shaking between pulses, until you reach the grind you want.

Good to know: The grind will be less even than a proper burr grinder. That’s fine for a French press or cold brew, less ideal for espresso. Coffee oils and spice smells can linger in plastic jars, so clean thoroughly afterward. Some manufacturers, like Vitamix, sell dedicated dry-grinding containers for this.

Sauces, dips and dressings

6. Homemade mayonnaise

Blender mayo is thick, creamy and ready in about two minutes.

How: Add 1 egg (or 1 egg yolk for a richer mayo), 1 tablespoon lemon juice or vinegar, 1 teaspoon mustard and a pinch of salt. Blend on low, then drizzle in about 1 cup of neutral oil very slowly through the lid opening while the blender runs, until thick.

Food safety: Homemade mayo uses raw egg. Use pasteurized eggs to reduce the risk of salmonella, especially for young children, older adults, pregnant people or anyone with a weakened immune system. Refrigerate it and use it within a few days. See FoodSafety.gov’s egg safety guidance and the USDA Food Safety and Inspection Service for more.

7. Hummus

A high-performance blender makes exceptionally smooth hummus.

How: Blend 1 can of chickpeas (drained), 3 tablespoons tahini, 2 tablespoons lemon juice, 1 small garlic clove, salt and 3–4 tablespoons of cold water or aquafaba (the liquid from the can). Add 2 tablespoons of olive oil. Blend until smooth, adding water a spoonful at a time if it’s too thick.

Tip: Conventional blenders may need more liquid and regular scraping. A food processor also works well. See blender vs. food processor.

8. Pesto

How: Add 2 cups basil, ⅓ cup pine nuts or walnuts, ½ cup grated parmesan, 1 garlic clove, a squeeze of lemon and salt. Pour in ½ cup olive oil and pulse until you get the texture you like. Pulsing keeps some texture; blending gives a smoother sauce.

9. Salad dressings

A blender makes dressings that stay emulsified longer than shaking them in a jar.

How: Blend oil, vinegar or citrus, mustard, a little honey, salt and pepper, and any herbs or garlic, for 10–20 seconds. Try a Caesar-style dressing with parmesan and anchovy, or a green goddess dressing with herbs, yogurt and avocado.

Breakfast and baking

10. Pancake and crêpe batter

Making batter in a blender means no lumps, no whisking and easy pouring straight from the jar.

How: Add wet ingredients first (milk, eggs, melted butter), then dry ingredients (flour, sugar, baking powder, salt). Blend for 10–20 seconds until just combined. For crêpes, let the batter rest for 20–30 minutes.

Tip: Don’t over-blend pancake batter, or the pancakes can turn tough.

11. Whipped cream

How: Pour 1 cup of cold heavy cream into a cold jar with 1–2 tablespoons of powdered sugar and a little vanilla. Blend on low to medium for 10–30 seconds, checking often. It thickens very quickly.

Watch closely: A few seconds too long and it turns grainy. Keep going past that point, though, and you’ll get the next item.

12. Homemade butter

Over-whipped cream turns into butter, which is fun to make and delicious.

How: Blend 2 cups of cold heavy cream on medium. It will go through whipped cream, then turn grainy, and then suddenly separate into yellow butter and liquid buttermilk. Stop as soon as it separates.

Pour off the buttermilk (save it for pancakes), then press and rinse the butter under cold water until the water runs clear. Add a pinch of salt if you like. Refrigerate and use within about a week.

Frozen treats and drinks

13. “Nice cream” (banana soft serve)

How: Blend frozen banana slices with a small splash of milk, starting on low and using the tamper, until it’s thick and creamy like soft serve. Add cocoa powder, peanut butter or frozen berries for different flavors.

Not a banana fan? Frozen mango makes a great fruity version. Our guide to smoothies without banana has more swaps.

14. Sorbet and slushies

How: Blend frozen fruit (mango, pineapple, berries) with a little juice or water until smooth and thick. Serve immediately as soft sorbet, or freeze for an hour for a firmer scoop.

For frozen drinks and slushies, see our guide to crushing ice in a blender.

15. Nut milk

How: Soak 1 cup of almonds or cashews in water for several hours or overnight, then drain and rinse. Blend with 3–4 cups of fresh water, a pinch of salt, and a date or a little maple syrup if you like, for 1–2 minutes. Strain almond milk through a nut milk bag or fine cloth. Cashew milk usually doesn’t need straining.

Refrigerate homemade nut milk and use it within a few days. Shake before using.

If it needs grinding, whisking, puréeing or emulsifying, there’s a good chance your blender can do it.

Bonus: things your blender can help with

• Nut butter. Possible, but demanding. See our step-by-step nut butter guide.
• Puréed soup. Delicious, but follow the safety steps in how to blend hot soup safely.
• Baby food. Purée cooked vegetables and fruit with a little water until smooth.
• Cauliflower rice. Cover cauliflower florets with water in the jar, pulse a few times, then drain well. This “wet chop” method gives even pieces.

Tips for getting the best results

• Dry jobs (flour, sugar, grinding): Use a completely dry jar, work in small batches, and pulse. Let dust settle before opening.
• Emulsions (mayo, dressings): Add the oil slowly while the blender runs on low.
• Thick mixtures (hummus, nice cream): Use a tamper, and add liquid a spoonful at a time. If things stall, see why your blender won’t blend.
• Clean between jobs: Coffee, garlic and spices can leave smells. Use our 60-second cleaning method, and blend warm water with baking soda to remove odors.

Useful extras

Frequently asked questions

Can you grind coffee in a blender?

Yes, in small batches using short pulses. The grind will be less even than a burr grinder, which is fine for French press or cold brew. Clean the jar well afterward, since coffee oils can leave smells.

Can you make flour in a blender?

Yes. Rolled oats make excellent oat flour in about 30–60 seconds. Other grains and nuts can work too, but check your manual. Some manufacturers recommend a separate dry container for grinding hard grains.

Can you make whipped cream in a blender?

Yes. Blend cold heavy cream with a little powdered sugar on low to medium for 10–30 seconds, checking often. It thickens very fast, and over-blending turns it grainy and eventually into butter.

Is homemade blender mayonnaise safe?

Homemade mayo uses raw egg, so use pasteurized eggs to reduce the risk of salmonella, keep it refrigerated, and use it within a few days.

What should you not put in a blender?

Avoid very hot liquids in blenders not rated for them, hard items like fruit pits or bones, utensils, and very large amounts of dry or thick ingredients that could overwork the motor. Always check your manual.

The bottom line

Your blender can do far more than smoothies. It can make flour, powdered sugar, breadcrumbs, mayo, hummus, pesto, batter, whipped cream, butter, frozen desserts and nut milk, often in less time than a trip to the store. Start with the easy ones, like oat flour, powdered sugar and pancake batter, and work your way up.

Not sure your blender is up to the job? See our guide to personal, full-size and high-performance blenders.