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.

Potato skins make a great plant-based, gluten-free finger food, ideal for parties and gatherings.

Filled with a delicious cashew based cheese and combination of green onions, herbs and potato. A healthy and delicious appetizer or side dish!


For potato skins

  • 5-6 medium sized potatoes
  • 3 cloves of garlic
  • 1 tsp. salt
  • 1 tbsp. olive oil

For potato skins filling:

  • Roughly mashed potato
  • 1/4 cup herbs (parsley, basil), chopped
  • 1/3 cup vegan cheese
  • 2 finely chopped spring/green onions
  • Cracked black pepper to season

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)

For cashew butter

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


  • Start by 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 1/3 cup in the NutraMilk for recipes and store the rest for later use.

For 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.

For potato skins

  • Preheat oven to 390 degrees F (200 degrees C).
  • Wash potatoes, pierce them a couple of times with a fork and brush with a little bit oil.
  • Bake for about 45-60 minutes or until soft.
  • Once potatoes are tender, take out of oven. Slice in half then scoop out the middle into a large mixing bowl.
  • Add garlic, herbs, vegan cheese, onions and mash and mix with the potatoes, until all ingredients are well combined.

  • Add the filling to center of each potato, drizzle with a bit of vegan cheese and sprinkle with more herbs. Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.