10 Things I Make With My Food Processor Every Week (Healthy + Easy)

If there’s one kitchen appliance I use constantly, it’s my food processor. It makes eating healthy so much easier—especially when you want to make more foods from scratch without spending your entire day in the kitchen.

From creamy dips and homemade mayo to plant-based breakfast sausages, sandwich fillings, bread and even nut and seed butter, these are some of my favorite ways to use it.

Everything in this meal prep is plant-based, gluten-free and dairy-free, with a focus on whole, anti-inflammatory ingredients.

1. Frozen Berry Basil Daiquiri

A refreshing antioxidant-rich drink to sip while meal prepping. You can also swap the water for plant milk and turn this into a creamy berry nice cream.

Ingredients

• 1 cup frozen blueberries

• Handful of fresh basil

• Juice of 1 lime

• Maple syrup, to taste

• Splash of water, as needed

• Lime wheel + basil, for serving

Instructions

Add blueberries, basil, lime juice and a little maple syrup to the food processor. Process until thick and slushy, adding just enough water to get everything moving.

Serve immediately with fresh basil and a lime wheel.

2. White Bean Spinach & Artichoke Hummus

Technically not hummus because we're swapping the chickpeas for white beans—but it’s incredibly creamy and a great way to sneak some greens into a dip.

Ingredients

• 1 can white beans, drained and rinsed

• ½ cup chopped artichoke hearts

• ¼ cup frozen spinach, defrosted and squeezed dry

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1 clove garlic

• 1 tbsp extra virgin olive oil

• 3 tbsp water

• Salt + black pepper

Instructions

Add everything to the food processor aside from the spinach and artichoke and process until smooth and creamy.

Scrape down the sides as needed and add another splash of water if you prefer a thinner consistency. Add spinach artichoke and give it another short blend. Taste and adjust lemon, salt and pepper.

3. Homemade Vegan Mayo

Making mayo from scratch lets you control exactly what goes into it—and it makes the perfect creamy base for several of the recipes below.

Ingredients

• ½ cup (120 ml) unsweetened soy milk, room temperature

• 1 tbsp apple cider vinegar or wine vinegar

• ¼ tsp fine sea salt

• 1½ tsp Dijon mustard

• 1 tsp fresh lemon juice, optional

• 1 cup (236 ml) neutral oil, such as avocado or rapeseed oil

Instructions

Add soy milk to the food processor and process for about 1 minute.

Add vinegar, salt, Dijon and lemon juice and process for another 30 seconds.

With the processor running, very slowly drizzle in the oil. Start almost drop by drop. Once the mixture begins to emulsify and thicken, increase to a very thin, steady stream.

Once all the oil has been incorporated, process for another 10 seconds.

Transfer to a jar and refrigerate. The mayo will continue to thicken as it chills.

Tip: If your mayo is too thin, slowly process in a little more oil.

4. Tempeh Breakfast Sausages

A simple whole-food alternative to highly processed plant-based breakfast meats. Tempeh gives these patties a hearty texture while herbs and smoky spices bring the sausage flavor.

Ingredients

• 1 block tempeh

• 2 tbsp tamari

• Handful fresh basil + parsley

• ½ tsp cumin

• ½ tsp smoked paprika

• 1 tsp garlic powder

• Pinch black pepper

• 2–3 tbsp chickpea flour

• 1 tbsp nutritional yeast

• ½ tbsp tomato paste

Instructions

Break the tempeh into chunks and add it to the food processor with the remaining ingredients. Pulse until everything is combined but still has some texture. Don't process it into a paste. Shape into small patties. Cook in a lightly oiled skillet over medium heat until golden brown on both sides.

These are also great for meal prep: freeze the uncooked or cooked patties and reheat whenever you need a quick savory breakfast.

5. Chocolate Brownie Baked Oatmeal

First, we're using the food processor to turn regular rolled oats into homemade oat flour—and then we're turning that flour into breakfast.

And yes: this is an oatmeal recipe, not a brownie recipe! It just happens to taste a little like one.

Ingredients

• 3 cups certified gluten-free rolled oats

• 2 cups almond or coconut milk

• ½ cup maple syrup

• ⅓ cup peanut butter

• 1 tsp vanilla

• ¼ cup cocoa powder

• 1 tsp baking powder

• 1 tbsp ground flaxseed

• Pinch of salt

• ⅓ cup chocolate chips

Instructions

Preheat oven to 350°F (175°C).

Add the oats to the food processor and process until they reach a fine, flour-like consistency.

Combine the oat flour with cocoa powder, baking powder, flaxseed and salt.

Add plant milk, maple syrup, peanut butter and vanilla and mix until combined. Fold in the chocolate chips.

Transfer to a 6 x 9-inch baking dish and sprinkle with a few additional chocolate chips.

Bake for approximately 40 minutes. Allow it to cool slightly before slicing.

6. Gluten-Free Quinoa Carrot Bread

This naturally gluten-free bread uses soaked whole quinoa instead of flour. The food processor does almost all of the work—including grating the carrot.

Ingredients

• 2 cups dry quinoa

• 1 cup filtered water

• 4 tbsp chia seeds

• 1 cup water, for soaking chia

• 1 carrot

• 2 tbsp olive oil

• 1 tsp salt

• 1 tsp whole caraway seeds

• 1 tsp baking soda

• ½ tbsp apple cider vinegar

• 1 tbsp psyllium husk

• Seeds for topping, optional

Instructions

Soak the quinoa in plenty of water for 2 hours.

Separately, combine the chia seeds with 1 cup water and soak for 2 hours.

Preheat oven to 320°F (160°C) and line a loaf pan with parchment paper.

Using the grating attachment, grate the carrot and set aside.

Drain and thoroughly rinse the quinoa. Add it to the food processor with 1 cup fresh water, olive oil, salt, caraway, baking soda and apple cider vinegar.

Process until smooth.

Add the soaked chia, psyllium and grated carrot and pulse until combined.

Pour into your prepared loaf pan and add seeds on top, if desired.

Bake for approximately 1 hour. Let the bread cool completely before slicing—this is

important for the texture.

7. Chickpea "Tuna" Salad

One of my favorite easy sandwich fillings: creamy, briny, herby and packed with plant-based goodness.

Ingredients

• 1 can chickpeas, drained and rinsed

• 2 tbsp homemade vegan mayo

• ¼ red onion

• ⅓ cup pickles

• 1 tbsp capers

• ¼ sheet nori

• 1 tbsp Dijon mustard

• ¼ cup fresh parsley + dill

• Salt + black pepper

Instructions

Use the slicing attachment to slice the pickles and capers.

Switch to the regular blade. Add red onion, nori, Dijon, herbs, vegan mayo, salt and pepper and pulse briefly.

Add the chickpeas last and pulse just a few times until chopped and combined.

Don't overprocess: you want plenty of texture rather than a smooth chickpea paste.

Use for sandwiches, wraps, lettuce cups or serve with crackers and vegetables.

8. Tofu Egg Salad

Another ridiculously easy sandwich filling, with tofu replacing the eggs and our homemade mayo creating that classic creamy texture.

Ingredients

• 1 block firm tofu

• ¼ cup fresh chives

• 3 tbsp homemade vegan mayo

• Pinch turmeric

• 1 tsp garlic powder

• 2 tbsp nutritional yeast

• Salt + black pepper

Instructions

Add mayo, chives, turmeric, garlic powder, nutritional yeast, salt and pepper to the food processor and pulse into a creamy dressing.

Cut the tofu into slabs that fit through the food processor feed tube.

Switch to the thicker slicing attachment and process the tofu.

Transfer everything to a bowl and gently fold the tofu and dressing together.

Taste and adjust seasoning before serving.

9. Shaved Brussels Sprout & White Bean Salad

This is where the slicing attachment really earns its place in the kitchen. What would take forever with a knife takes seconds in the food processor.

Ingredients

• Brussels sprouts

• Radishes

• 1 can white beans, drained and rinsed

• Toasted pumpkin seeds

For the dressing:

• Homemade vegan mayo

• Dijon mustard

• Fresh herbs

• Lemon juice

• Splash of water

• Salt + pepper

Instructions

Trim the Brussels sprouts and feed them through the food processor using the slicing attachment.

Slice the radishes the same way.

Switch to the regular blade and quickly process the mayo, Dijon, herbs, lemon juice, salt and pepper. Add a splash of water until you have a pourable dressing.

Combine the shaved vegetables with the white beans, toasted pumpkin seeds and dressing.

Let it sit for a few minutes before serving so the Brussels sprouts soften slightly.

10. Pumpkin Spice Pumpkin Seed Butter

Homemade seed butter sounds complicated, but the food processor basically does everything for you. Roasting the seeds first gives this version a much deeper, nuttier flavor.

Ingredients

• 2 cups pumpkin seeds

• 1 tbsp coconut sugar

• 1 tsp cinnamon

• ½ tsp pumpkin spice

Instructions

Preheat oven to 350°F (175°C).

Spread the pumpkin seeds onto a baking sheet and roast for approximately 5 minutes, until fragrant. Don't let them burn.

While they're still slightly warm, transfer them to the food processor.

Process continuously until the seeds begin releasing their natural oils and transform into a smooth butter. This can take several minutes.

The mixture will go from crumbs → thick paste → creamy seed butter. Trust the process.

Stop occasionally to scrape down the sides.

Once creamy, add coconut sugar, cinnamon and pumpkin spice and process again until combined.

Transfer to a clean jar and store in the refrigerator. I love it drizzled over oatmeal, chia pudding, toast or added to smoothies.

Why I Love Meal Prepping With a Food Processor

For me, healthy eating becomes much easier when the foods I actually want to eat are already waiting in my fridge.

And that's really the point of this meal prep. Instead of relying on packaged alternatives, you can prep a few versatile basics—a dip, a sauce, sandwich fillings, bread, breakfast options and a seed butter—and mix and match them throughout the week.

Everything here is gluten-free, dairy-free and plant-based, but more importantly, it's food I genuinely look forward to eating.

And anything that makes eating more plants feel easier is a win in my book.