35+ Easy Friday Vegan Ninja Creami Recipes for the Ultimate Plant-Based Treats!

Fridays are the perfect opportunity to unwind, enjoy delicious food, and experiment with new recipes.

For those who follow a plant-based lifestyle, or anyone looking to add more vegan options to their diet, there’s a fun, healthy, and creative way to do all that – with the Ninja Creami!

This powerful kitchen gadget allows you to make delicious, creamy desserts and savory treats from frozen ingredients in just a few minutes.

In this blog, we’re diving into 35+ mouth-watering Friday Vegan Ninja Creami recipes that are not only vegan but also packed with flavor and nutrition.

Whether you’re craving a refreshing sorbet, indulgent ice cream, or even a savory frozen treat, these recipes will have you covered.

So, get ready to elevate your Fridays with these easy and delectable Ninja Creami creations!

35+ Easy Friday Vegan Ninja Creami Recipes for the Ultimate Plant-Based Treats

With these 35+ vegan Ninja Creami recipes, Fridays will never be the same!

Whether you’re craving something refreshing, indulgent, or savory, the Ninja Creami makes it easier than ever to create satisfying vegan treats with minimal effort.

From silky ice creams to fruity sorbets, these recipes are the perfect way to treat yourself and loved ones while sticking to your plant-based lifestyle.

Grab your Ninja Creami and start blending your way into a flavorful, creamy, and satisfying Friday night!

Creamy Cauliflower & Spinach Soup

This rich and creamy cauliflower and spinach soup is the ultimate comfort food with a keto twist. It’s velvety smooth thanks to the Ninja Creami and packed with nutrients from cauliflower and spinach. With its low-carb content and satisfying texture, it’s an ideal choice for a light, yet hearty lunch.

Ingredients:

• 2 cups cauliflower florets
• 1 cup fresh spinach
• 1/4 cup unsweetened almond milk
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1 cup vegetable broth (low-sodium)
• 1 tablespoon nutritional yeast (optional for added flavor)

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes.
2. In a separate pan, sauté the spinach in olive oil until wilted, about 2-3 minutes.
3. In a blender or food processor, combine the cauliflower, spinach, almond milk, vegetable broth, garlic powder, onion powder, salt, and pepper. Blend until smooth.
4. Pour the mixture into your Ninja Creami pint container, and freeze for at least 4 hours.
5. Once frozen, process the mixture in the Ninja Creami using the “Soup” setting. If needed, add a bit more almond milk to reach your desired consistency.
6. Optional: Stir in the nutritional yeast for extra flavor before serving.

his creamy cauliflower and spinach soup is an ideal vegan, low-carb option for a warm lunch. It’s full of flavor, creamy texture, and a healthy dose of veggies. With the Ninja Creami’s help, you can achieve a perfect consistency without compromising on taste. This soup is sure to become a regular in your weekly lunch rotation.

Avocado & Zucchini Creami Delight

This avocado and zucchini Ninja Creami recipe is the perfect savory, low-carb, keto lunch. Creamy avocado pairs beautifully with the fresh taste of zucchini, creating a light but filling dish that’s also packed with healthy fats and nutrients. The Ninja Creami gives it a smooth, indulgent texture that feels like a treat.

Ingredients:

• 1 medium avocado, peeled and pitted
• 1 medium zucchini, chopped
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh herbs like cilantro or parsley, for garnish

Instructions:

1. Steam the chopped zucchini until tender, about 5-7 minutes.
2. In a blender, combine the steamed zucchini, avocado, almond milk, olive oil, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Transfer the mixture to a Ninja Creami pint container and freeze for at least 4 hours.
4. After freezing, process in the Ninja Creami using the “Creamy” setting, adjusting with extra almond milk if needed for the desired texture.
5. Garnish with fresh herbs before serving.

This avocado and zucchini delight is a flavorful, creamy lunch option that’s as satisfying as it is healthy. The avocado adds richness, while zucchini keeps things light and refreshing. Paired with a creamy texture thanks to the Ninja Creami, this recipe is perfect for a quick, keto-friendly meal.

Tomato Basil Vegan Creami Soup

A classic vegan version of tomato soup with a fresh basil twist, this Ninja Creami recipe takes the simplicity of tomato soup to a new level. The creamy base made from fresh tomatoes, a hint of basil, and a touch of nutritional yeast for flavor gives you a luscious, low-carb soup that is filling yet light enough for lunch.

Ingredients:

• 3 medium tomatoes, chopped
• 1/4 cup fresh basil leaves
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon garlic powder
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon olive oil
• Salt and pepper, to taste

Instructions:

1. Roast the chopped tomatoes with olive oil, garlic powder, salt, and pepper at 400°F (200°C) for 20 minutes, or until they are soft and caramelized.
2. In a blender, combine the roasted tomatoes, fresh basil, almond milk, and nutritional yeast (if using). Blend until smooth.
3. Pour the mixture into a Ninja Creami pint container, and freeze for at least 4 hours.
4. After freezing, process the soup in the Ninja Creami using the “Soup” setting. If the soup is too thick, add more almond milk to achieve a smoother texture.
5. Garnish with additional basil leaves before serving.

This creamy tomato basil soup is a vegan, low-carb take on a classic favorite. The Ninja Creami transforms the roasted tomatoes and basil into a velvety soup that’s rich in flavor, with a slightly tangy sweetness from the tomatoes. It’s the perfect lunch to keep you feeling satisfied without the carbs, making it a great addition to your keto menu.

Roasted Red Pepper & Garlic Creami

This roasted red pepper and garlic Ninja Creami soup is rich, flavorful, and packed with smoky undertones. The roasted red peppers bring a natural sweetness, and the garlic adds a savory depth to this low-carb, creamy delight. This recipe is easy to make and perfect for those who want a satisfying yet light vegan lunch with minimal carbs.

Ingredients:

• 2 red bell peppers, roasted and peeled
• 2 cloves garlic, roasted
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Roast the red bell peppers and garlic in the oven at 400°F (200°C) for about 20 minutes, or until the peppers are charred and soft.
2. Peel the skins off the peppers and remove the seeds. Place the roasted peppers and garlic into a blender.
3. Add almond milk, olive oil, smoked paprika, salt, and pepper to the blender. Blend until smooth.
4. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
5. After freezing, process in the Ninja Creami using the “Soup” setting. If the soup is too thick, add more almond milk to adjust the consistency.
6. Garnish with fresh parsley before serving.

This roasted red pepper and garlic soup is a smoky, savory, and creamy dish that’s perfect for a low-carb vegan lunch. The Ninja Creami creates a velvety texture that enhances the natural sweetness of the roasted peppers and the depth of the garlic. It’s an ideal meal when you’re craving something light but full of flavor, with a nice keto-friendly twist.

Creamy Avocado & Lemon Zoodle Soup

This creamy avocado and lemon zoodle soup is a vibrant, refreshing, and creamy meal. With the addition of spiralized zucchini (zoodles) as a low-carb substitute for noodles, this soup is perfect for anyone looking to keep their lunch light but filling. The avocado adds healthy fats, while the lemon gives it a refreshing tang.

Ingredients:

• 1 ripe avocado, peeled and pitted
• 1 medium zucchini, spiralized into zoodles
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a blender, combine the avocado, almond milk, olive oil, lemon zest, lemon juice, salt, and pepper. Blend until smooth and creamy.
2. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
3. After freezing, process the soup in the Ninja Creami using the “Soup” setting.
4. While the soup processes, place the spiralized zucchini (zoodles) in a bowl. Once the soup is ready, pour it over the zoodles and stir gently.
5. Garnish with fresh parsley or cilantro before serving.

This creamy avocado and lemon zoodle soup is a light, flavorful lunch with a satisfying creamy texture. The Ninja Creami transforms the avocado into a smooth base, while the zoodles provide a refreshing crunch. With the added zest of lemon, this soup is both refreshing and hearty, perfect for those following a keto or low-carb lifestyle.

Spicy Coconut & Cauliflower Creami Soup

This spicy coconut and cauliflower soup brings a tropical flair to your low-carb, keto lunch. The cauliflower provides a neutral base, while the coconut milk adds richness and creaminess. The heat from the spices and a touch of fresh cilantro brings the dish to life, making it an indulgent yet healthy meal option.

Ingredients:

• 2 cups cauliflower florets
• 1/2 cup full-fat coconut milk
• 1/4 cup vegetable broth (low-sodium)
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional for heat)
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes.
2. In a blender, combine the steamed cauliflower, coconut milk, vegetable broth, turmeric, cumin, chili flakes (if using), salt, and pepper. Blend until smooth.
3. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
4. After freezing, process in the Ninja Creami using the “Soup” setting. If the soup is too thick, add more vegetable broth or coconut milk to reach your desired consistency.
5. Garnish with fresh cilantro before serving.

This spicy coconut and cauliflower soup is a creamy, indulgent, and perfectly spiced option for a keto-friendly lunch. The coconut milk gives it a rich texture, while the cauliflower acts as the ideal low-carb base. The spices and fresh cilantro add depth and brightness, making it an exciting yet nourishing dish for any day of the week.

Creamy Broccoli & Cashew Soup

This creamy broccoli and cashew soup is a rich, satisfying lunch option that’s both vegan and keto-friendly. The combination of tender broccoli and blended cashews creates a velvety texture, while the light seasonings add a subtle depth of flavor. It’s a perfect way to enjoy a creamy, comforting soup without the carbs.

Ingredients:

• 2 cups broccoli florets
• 1/4 cup raw cashews (soaked in water for 2 hours, drained)
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh lemon juice, to taste

Instructions:

1. Steam the broccoli florets until tender, about 8-10 minutes.
2. In a blender, combine the steamed broccoli, soaked cashews, almond milk, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
4. After freezing, process in the Ninja Creami using the “Soup” setting. If the soup is too thick, add more almond milk to achieve your desired consistency.
5. Add a squeeze of fresh lemon juice to brighten the flavors before serving.

This creamy broccoli and cashew soup is a luxurious, velvety dish that is rich in healthy fats and low in carbs. The cashews add a creamy element that pairs perfectly with the light, earthy flavor of broccoli. This is a satisfying, comforting lunch that will keep you feeling full without the excess carbs, making it perfect for those on a keto or low-carb diet.

Spicy Roasted Eggplant & Tomato Soup

This spicy roasted eggplant and tomato soup is a flavorful, savory dish that combines the earthiness of roasted eggplant with the natural sweetness of tomatoes, all while staying low in carbs. The heat from the spices and a rich, creamy texture make it a perfect option for a cozy lunch.

Ingredients:

• 1 medium eggplant, chopped
• 3 medium tomatoes, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• 1/4 cup unsweetened almond milk
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. Roast the chopped eggplant and tomatoes in the oven at 400°F (200°C) for about 20-25 minutes, until softened and caramelized.
2. In a blender, combine the roasted eggplant and tomatoes, ground cumin, smoked paprika, cayenne pepper (if using), almond milk, olive oil, salt, and pepper. Blend until smooth and creamy.
3. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
4. After freezing, process the soup in the Ninja Creami using the “Soup” setting. If the soup is too thick, add more almond milk to adjust the consistency.
5. Taste and adjust seasoning if needed before serving.

This spicy roasted eggplant and tomato soup is a delicious, comforting dish with just the right amount of heat. The eggplant gives it a silky texture, while the tomatoes add sweetness and depth. Combined with the spices and creamy almond milk, it’s a perfect low-carb, keto-friendly option for lunch that will satisfy your cravings for something rich and flavorful.

Coconut Lime Cauliflower Rice Bowl

This coconut lime cauliflower rice bowl is a refreshing, flavorful, and keto-friendly lunch that’s both light and satisfying. The cauliflower rice is combined with a creamy coconut base and fresh lime juice, making it the perfect dish to enjoy when you’re craving something bright and tropical.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1/4 cup full-fat coconut milk
• 1 tablespoon olive oil
• 1 teaspoon lime zest
• 1 tablespoon fresh lime juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, until tender and slightly golden.
2. In a blender, combine the coconut milk, lime zest, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
3. Pour the coconut-lime sauce over the cooked cauliflower rice and stir to combine.
4. Transfer the cauliflower rice mixture to a Ninja Creami pint container and freeze for at least 4 hours.
5. After freezing, process the rice in the Ninja Creami using the “Rice” setting. If the mixture is too thick, add a bit more coconut milk or water to reach your desired consistency.
6. Garnish with fresh cilantro before serving.

This coconut lime cauliflower rice bowl is a bright and tropical dish that’s perfect for a low-carb, keto lunch. The creamy coconut sauce adds a rich, flavorful base, while the lime gives it a refreshing zest. This bowl is light, satisfying, and a great way to enjoy cauliflower rice in a whole new way. It’s the perfect keto-friendly dish for those who crave fresh, vibrant flavors.

Creamy Mushroom & Thyme Soup

This creamy mushroom and thyme soup is an earthy, savory dish with a velvety texture that’s perfect for a light yet satisfying lunch. The mushrooms add depth of flavor, while the thyme brings a fragrant note that pairs perfectly with the creamy base. A delicious and low-carb way to enjoy a hearty soup.

Ingredients:

• 2 cups mushrooms (such as cremini or white button), sliced
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/4 cup vegetable broth (low-sodium)

Instructions:

1. In a pan, heat the olive oil over medium heat and sauté the sliced mushrooms with minced garlic until soft and browned, about 8-10 minutes.
2. Add the vegetable broth and dried thyme to the mushrooms, and let it simmer for another 5 minutes to enhance the flavors.
3. Transfer the mushroom mixture into a blender, adding the almond milk, salt, and pepper. Blend until smooth.
4. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
5. Once frozen, process the mixture in the Ninja Creami using the “Soup” setting. If the soup is too thick, add more almond milk or vegetable broth to adjust the consistency.
6. Taste and adjust seasoning before serving.

This creamy mushroom and thyme soup is the ultimate comfort food with a vegan, keto twist. The Ninja Creami ensures a smooth, velvety texture that enhances the earthy mushrooms and fragrant thyme. Perfect for a light yet fulfilling lunch, this soup will keep you satisfied without the carbs.

Spicy Butternut Squash & Coconut Soup

This spicy butternut squash and coconut soup is a rich, flavorful, and creamy dish that brings together the sweetness of butternut squash and the richness of coconut milk, with a hint of heat. The Ninja Creami turns this combination into a silky smooth soup that’s ideal for a warming, low-carb lunch.

Ingredients:

• 2 cups butternut squash, peeled and chopped
• 1/2 cup full-fat coconut milk
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1 cup vegetable broth (low-sodium)

Instructions:

1. Roast the chopped butternut squash in the oven at 400°F (200°C) for about 25-30 minutes, until tender.
2. In a blender, combine the roasted butternut squash, coconut milk, turmeric, cayenne pepper, cinnamon, olive oil, vegetable broth, salt, and pepper. Blend until smooth and creamy.
3. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
4. After freezing, process the soup in the Ninja Creami using the “Soup” setting. Add more vegetable broth if the soup is too thick.
5. Taste and adjust seasoning before serving.

his spicy butternut squash and coconut soup is a luxurious, flavorful, and creamy dish with just the right amount of heat. The natural sweetness of the squash complements the richness of the coconut milk, while the spices add complexity. It’s a perfect low-carb, keto-friendly lunch that’s both comforting and satisfying.

Zesty Lemon Asparagus Soup

This zesty lemon asparagus soup is a fresh, vibrant dish that brings together the natural sweetness of asparagus with the brightness of lemon. It’s light, refreshing, and creamy, making it an ideal low-carb, keto lunch that is both nourishing and flavorful.

Ingredients:

• 2 cups asparagus, trimmed and chopped
• 1/2 cup unsweetened almond milk
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup vegetable broth (low-sodium)

Instructions:

1. Steam the chopped asparagus until tender, about 7-10 minutes.
2. In a blender, combine the steamed asparagus, almond milk, olive oil, lemon zest, lemon juice, garlic powder, salt, and pepper. Blend until smooth.
3. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
4. After freezing, process the soup in the Ninja Creami using the “Soup” setting. Add more vegetable broth or almond milk if needed to adjust the consistency.
5. Taste and adjust seasoning before serving.

This zesty lemon asparagus soup is a fresh and invigorating dish that’s both creamy and light. The Ninja Creami transforms the asparagus into a smooth, velvety texture that’s perfectly complemented by the bright, tangy lemon. This keto-friendly, low-carb soup is a perfect option for a lunch that’s as refreshing as it is satisfying.

Roasted Cauliflower & Lemon Soup

his roasted cauliflower and lemon soup is a creamy, savory dish with a burst of citrusy freshness. Roasting the cauliflower enhances its natural sweetness, while the addition of lemon brings a bright, tangy flavor to balance the richness. It’s an easy-to-make, low-carb, keto-friendly soup that’s perfect for a light, yet satisfying lunch.

Ingredients:

• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup unsweetened almond milk
• Salt and pepper, to taste
• 1/4 cup vegetable broth (low-sodium)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, garlic powder, salt, and pepper. Roast in the oven for about 25-30 minutes, until golden and tender.
2. In a blender, combine the roasted cauliflower, lemon juice, lemon zest, almond milk, vegetable broth, and additional salt and pepper. Blend until smooth and creamy.
3. Pour the mixture into a Ninja Creami pint container and freeze for at least 4 hours.
4. Once frozen, process the soup in the Ninja Creami using the “Soup” setting. If it’s too thick, add more vegetable broth or almond milk to achieve your desired consistency.
5. Taste and adjust seasoning before serving.

This roasted cauliflower and lemon soup is a perfect balance of savory and bright flavors, with a creamy texture that makes it feel indulgent. The roasted cauliflower gives the soup a deep, earthy flavor, while the lemon adds a refreshing lift. It’s a great low-carb, keto-friendly lunch option that’s rich in flavor without the carbs.

Note: More recipes are coming soon