The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

This black bean dip comes together quickly with the NutraMilk. Our secret ingredient in this recipe is fresh cashew butter which adds a hint of natural sweetness & creaminess. It’s is so flavorful and good for you too!

No party is complete without a tasty dip! Give it a try!


  • 1 15-ounce cans black beans, drained and rinsed (reserve 1/4 cup black bean liquid)
  • ¼ cup cashew butter made with the NutraMilk
  • 1 tsp. olive oil
  • 1 small red onion, chopped
  • 1 garlic cloves, minced
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. sea salt
  • ¼ tsp. cayenne pepper
  • 2 Tbsp. tomato paste
  • 2 Tbsp. lime or lemon juice
  • ½ Tbsp. apple cider vinegar
  • 2 Tbsp. fresh cilantro, chopped + extra for garnish
  • yogurt or sour cream for topping, optional

For cashew butter

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)


  • Making cashew butter
    • Place cashews and salt in the NutraMilk container.
    • Press Butter cycle, set for 5-6 minutes.
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
    • Leave ¼ cup in the NutraMilk for recipe and store the rest for later use.

  • Add oil to a skillet over medium heat. Once hot add onion and garlic and cook, tossing frequently so the garlic doesn’t burn. After about 5 minutes add in the spices (cumin, chili powder, sea salt and cayenne pepper). Toss to combine and continue cooking another 5 minutes. Add a tablespoon of water if the pan starts to dry out. After about 10 minutes of cooking total, remove from heat.
  • Place garlic and onion mixture, black beans, reserved black bean liquid, tomato paste, lime juice, apple cider vinegar and fresh cilantro into the NutraMilk along with the cashew butter.

  • Process until smooth. Taste and add additional spices, if needed. More salt or perhaps more cayenne pepper if you want the dip to be spicier.

  • Transfer the dip to a bowl, garnish with extra cilantro and sour cream, if using.
  • Store in the fridge until ready to serve. Leftover can be stored in the fridge for 3-4 days.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Eating Bird Food.