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.

When you don’t know what to make with fennel and leek - you make this delicious creamy side dish! Not only can it be a side dish but leftovers can be used as a pizza topping or a warm sandwich ingredient. It´s dairy-free, gluten-free and can be enjoyed on most diets such as paleo, keto, whole 30, etc. Enjoy!


  • 2 tbsp. olive oil/coconut oil
  • 3 leeks thinly sliced
  • 2 white onions thinly sliced
  • 2 small fennel thinly sliced
  • 2 cloves garlic crushed
  • 1/4 tsp salt
  • 1/4 cup cashew butter made with the NutraMilk
  • 3/4 cup almond milk made with the NutraMilk
  • 1 tbsp. Dijon mustard
  • 1/2 tsp pepper
  • 2 tbsp. nutritional yeast
  • 1 cup vegetable/chicken stock
  • 1 tsp fresh thyme

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For cashew butter

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


  • Start by making almond butter and cashew butter if you don’t have a batch made:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • 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.
  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • In the NutraMilk add the cashew butter and almond milk and blend until completely smooth. Pour the mixture into a pot and add in the mustard, pepper, nutritional yeast (or parmesan) and stock. Leave to simmer for 5 minutes or so until the liquid begins to thicken. It should coat the back of a spoon. Stir in 1 tsp fresh thyme.

  • In a cast iron skillet heat the oil on medium heat and then add in the leeks, onion, fennel and garlic. Sprinkle with salt and leave to cook for 10 minutes, until they become soft, slightly caramelized and golden in color.

  • Pour the cashew cream into the skillet and stir through so that it coats all of the vegetables. Transfer the skillet to the oven and bake for 20 minutes until bubbly and golden on top.
  • Before serving sprinkle with fresh chopped parsley or thyme.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Every Last Bite.