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 One Green Planet.


For cashew butter

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

For the Salsa Pico:

  • 2 medium tomatoes, small diced
  • 1 small red onion, small diced
  • 1 jalapeño, seeds removed, rinsed and small diced
  • 1 lime, juiced
  • 1/4 cup chopped cilantro, lightly packed
  • 1/2 tsp. coarse salt

For the Queso:

  • 2 cups butternut squash
  • ¾ cup cashew butter made with the NutraMilk
  • 2-3 garlic cloves
  • 1 tbsp. coarse salt
  • 1 tbsp. nutritional yeast
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 sliced jalapeño (red or green)
  • 1/2 tsp. smoked paprika
  • 3/4 cup almond milk or other non-dairy milk made with the NutraMilk
  • 1/4 cup canned or fresh and cooked hatch chili

For the Avocados:

  • 3 ripe avocados
  • 2 vegan Mexican chipotle-style sausages
  • 1/2 red onion, diced
  • 2 cups vegan queso
  • 1 cup salsa pico
  • 1 handful fresh cilantro, for garnish
  • 1 jalapeño, sliced, for garnish
  • A pinch of salt


  • 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 ¾ cup for recipe and store the rest for later use.

To Make the Salsa Pico:

  • Add all of the salsa ingredients and stir gently to combine in a medium-sized bowl. Set this aside.

To Make the Queso:

  • Cut butternut squash in half lengthwise (use one half for recipe) take out seeds and bake in the oven (350F) for about 1-1.5 hours, until tender. You can also steam or boil squash.
  • Add butternut squash and all queso ingredients to the NutraMilk along with the ¾ cup cashew butter and press ¨Mix¨ for a minute or so until sauce is smooth.

To Make the Avocados:

  • Slice and half the avocados to make 6 portions.
  • Remove the pits and place the avocados onto a baking sheet. Set this aside.
  • Remove the casing and crumble sausage by hand into a bowl.
  • Heat a sauté pan over medium heat, then add the red onion and sear for about a minute.
  • Add in the crumbled sausage and sauté it for 3 minutes more. The more charring you get the more flavor it will have; however, be careful not to burn it! Remove this from the heat and allow it to cool.
  • Make sure the avocados will stand up on own by gently pressing them down they won’t tip over.
  • Add roughly 1 tablespoon of cashew queso, then top that with 1 tablespoon of sausage-onion mixture in the center of each avocado.
  • Bake them for 10 -15 minutes, then remove from oven and top with the salsa pico. Garnish with the cilantro and jalapeños as desired, sprinkle them with a touch of salt, and serve them immediately.


This recipe does not have to be baked. You can simply stuff the avocados and eat them straight away. Delicious either way!