Nut

This easy recipe for sweet potato pecan pie uses a frozen deep-dish pie shell and a food processor to make the mashed sweet potato pie filling.

Hadji bada, Iraqi almond cookies, have a floral backbone courtesy of a hint of rose water.

Crisp pecans in a sticky mochi cake makes for a dreamy dessert. A dab of miso gives it intriguing depth.

Cannoli but make it ice cream. An egg-free homemade ricotta ice cream chock-full of crushed sugar cones, chocolate, and pistachios.

A very rich, very creamy, very luxe tomato soup that’s entirely vegan and entirely made in a blender. Yep—no pot or stove needed.

This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.

A one-bowl vanilla cake, doctored store-bought ice cream, and quick raspberry curd make this impressive dessert totally achievable.

This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.

This bright and luscious dairy-free pasta relies on blended raw cashews for creaminess and a cooking method similar to risotto—in a fraction of the time.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

This sweet, refreshing, cannabis drink is a staple of Holi. Our version is creamy, floral, and ideal for any spring celebration.

Inspired by Brazilian bolo de cenoura, this carrot cake skips the tedious step of grating carrots and blends them right into the batter instead. 

Chewy chocolate chip cookie lovers: Here’s another to love. Bolstered by brown butter, macadamia nuts, and miso, it’s got depth, balance, and personality.

All the fun of banana bread in a portable, oh-so-charming package. Plus, it all comes together in one bowl for easy cleanup.

Crispy salmon skin, crunchy fennel salad, and creamy tahini yogurt make this a texture-seeker’s dream dinner.

Treating grapefruit like raw fish gives you permission to get as fancy as you’d like plating and arranging this textural winter salad.

A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.

Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.

Tangy, floral citrus soaks up dark, smoky caramel for a sweet, sticky sundae unlike any other.

A blender does all the work to create a luscious, fragrant sauce that gets its creaminess from soaked cashews—not dairy—in no time.