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.

Mac & cheese as a finger food is perfect to serve at dinner or lunch parties. Kids and adults will love these creamy, vegan ¨cheesy¨ bites. Completely dairy-free, can easily be gluten-free, made with fresh ingredients for a delicious party dish. Enjoy!


For the sauce

  • 3 tbsp. cashew butter made with the NutraMilk
  • 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 macaroni pasta (gluten-free option)
  • 1 tbsp. olive oil
  • 1 tbsp. garlic minced
  • ⅓ cup cashew milk or other plant-based milk made with the NutraMilk
  • 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 & milk

  • 2 cups (300g) cashews
  • 1/8 teaspoon Pink Himalayan salt (optional)
  • 1 quart (946ml) water (for milk)


Start by making cashew butter and milk

    • 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.
    • Take out half of the cashew butter, use 3tbsp. for recipe and store the rest for later use and continue to make milk:
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense.
    • Press Start and open spigot to fill your storage container.

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, sauté 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 macaroni 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 cashew milk, cooked pasta, nutritional yeast, and salt.

  • Cook it until it reaches desired consistency. Adjust the thickness with coconut milk if needed.
  • Spoon the mac and cheese into the muffin pan.

  • Bake for 15-18 minutes. After removing from the oven, let it cool for about 5 minutes so the bottom portion of the mac and cheese can cool down and bind to the top.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.