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.

Easy and quick to make, this healthy enchilada dish makes a great weekday dinner. Made with fresh plant-based cheese, created from a cashew butter base made with the Nutramilk. Enjoy!


For cauliflower rice enchiladas

  • 2 teaspoons olive oil
  • 1/2 small yellow onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 2 cups cauliflower rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup sweet corn kernels
  • 1 (19 ounce) can enchilada sauce
  • 8 corn tortillas, chopped into bite size pieces
  • ¾ cup vegan cheese made with the NutraMilk
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cilantro for garnish, if desired

For vegan cheese

  • 3/4 cup potatoes, peeled and diced, any type will do, but Yukon gold works best
  • 3/4 cup carrots, peeled and diced
  • 1/3 cup cashew butter made with the NutraMilk
  • 1/3 cup or more plant-based milk made with the NutraMilk (I used almond milk)
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon garlic powder (optional)
  • ½ teaspoon onion powder (optional)


  • Start by making cashew butter for cheese if you don’t have a batch made:
    • 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 1/3 cup in the NutraMilk for recipes and store the rest for later use.
  • Make plant-based cheese
    • Boil or steam the potatoes and carrots for about 20 minutes or until soft.
    • Drain them and add them to the NutraMilk.
    • Add all the remaining ingredients and process until smooth.
    • Heat in sauce pan a few minutes to warm up.
  • Heat a large skillet over medium heat and add olive oil and onion. Cook for 2 minutes and then add the peppers and cauliflower rice. Cook until vegetables are tender, 5-7 minutes.
  • Next, add the beans, corn and all the spices. Stir well and then add the chopped tortillas and the enchilada sauce. Mix until everything is combined and cook until everything is heated through, 3-5 minutes.

  • Add in the cheese and cook for 1 more minute. Garnish with cilantro if desired and extra cheese.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.