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.

Recipe and images by NutraMilk Nutritionist Florencia Tagliavini.


For oat milk (Yield: 1 quart /4 cups / 946 mL)

  • 1 cup (107g) oats
  • 1 quart (946ml) water
  • a pinch of Pink Himalayan salt (optional)

For polenta

  • 1 cup (150g) polenta
  • 3 cups (720ml) of fresh oat milk made with the NutraMilk
  • 1 teaspoon of nutritional yeast (optional)
  • 1 tablespoon olive oil
  • salt

For tomato sauce

  • 1 can (425g) tomato sauce
  • 150g brown grape tomatoes or other fresh tomato of your choice
  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1 small onion chopped
  • salt & pepper to taste
  • basil or parsley to garnish


Making Oat Milk
  • Start by making fresh oat milk with the NutraMilk:
    • Allow oats to soak for 30 minutes to 1 hour before preparing your oat milk.
    • Drain oats.
    • Place oats and salt in NutraMilk container.
    • Press Butter cycle, set for I minute.
    • Press Start.
    • Open the container lid, add the water. Replace lid.
    • Press Mix (do not change this default time).
    • Press Start.
    • Press Dispense and open spigot to fill your storage container.

Tomato Sauce

  • Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft.
  • Add the tomatoes. Season with salt and pepper to taste and cook for 5 minutes before adding tomato sauce and letting simmer for another 10 minutes.


  • In a medium saucepan, bring 3 cups of oat milk to a boil. Gradually stir in the polenta to make sure there are no lumps. Reduce heat to low and simmer until polenta is thick.
  • Remove from heat, add nutritional yeast (optional), olive oil and stir to combine well.
  • Pour polenta in to baking pan and bake in preheated oven 350 F for 15 minutes.
  • Cut polenta in equal pieces, top with tomato sauce and garnish with herbs.