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.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Pepper Bowl.

Give your mac and cheese a more nourishing fall-flavored twist!!

We’ve added butternut squash for a creamier, flavorful and healthier version of traditional mac and cheese. Made with all plant-based ingredients including fresh cashew butter made in the NutraMilk, this is delicious!


For the sauce

  • 3 tbsp. cashew butter made with the NutraMilk
  • ¼ cup warm water for soaking cashew nuts
  • 2 cup butternut squash cubes
  • 2 cups water for cooking butternut squash
  • 1 tablespoon olive oil
  • ¼ cup yellow onion chopped
  • ½ teaspoon salt

For the mac and cheese

  • 1 cup multi-grain macaroni
  • 1 tbsp. olive oil
  • 1 tbsp. garlic minced
  • ⅓ cup coconut milk
  • 11/2 tbsp. nutritional yeast
  • 1 tsp. salt or as required
  • 1 tsp. whole black pepper crushed
  • 1 tbsp. basil leaves fresh or dried

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.

For the sauce

  • Remove the skin of the butternut squash and cut them into small cubes.
  • In a pan, add a tablespoon of olive oil. Then add chopped yellow onion.
  • In low heat, saute until it turns golden brown.
  • Now add butternut squash cubes, salt and two cups of water.
  • Cook until it turns soft and tender.
  • Drain and set aside to cool down to the room temperature.
  • In a blender add this mixture and cashew butter.
  • Puree until it becomes silky in texture. And set aside.

For the mac and cheese

  • Cook multi-grain or gluten-free elbow pasta as per the package instructions. Drain and set aside.
  • In the same pan, add a tablespoon of olive oil, minced garlic. Cook for 1 minute.
  • Stir in the puree. And cook it until it thickens.
  • Then coconut milk, cooked pasta, nutritional yeast, and salt.

  • Cook it until it reaches desired consistency. Adjust the thickness with coconut milk if needed.
  • Sprinkle crushed pepper and fresh basil. And serve hot.