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.

It´s pumpkin season –they are everywhere! So many recipes we can use fresh pumpkin for.

Nuggets are a perfect example! These are delicious- they make a great side dish for the holidays or for any meal of the week. Your kids will love these. Give them a try!


For pumpkin

  • 1/2 hokkaido pumpkin or sugar pumpkin (=2 cups/280g pumpkin chunks)
  • 1 tbsp. olive oil for the pan

For the batter

  • 1/2 cup all-purpose flour
  • 1/2 cup plant-based milk of choice made with the NutraMilk (I used cashew pumpkin milk)
  • 1 tbsp. nut butter (almond, cashew or cashew pumpkin butter are good choices)
  • 1/4 tsp. salt

For the breading

  • 1/2 cup panko flakes* (regular or gluten-free)
  • 1/2 cup fine breadcrumbs * (regular or gluten-free)
  • 1/2 tsp. salt
  • 1/4 tsp. paprika powder
  • 1 tsp. dried rosemary

For cashew pumpkin milk

  • 1/2 cup (75g) cashews
  • 1/3 cup (45g) pumpkin seeds
  • 1/8 tsp. Pink Himalayan salt (optional)


  • Start by making fresh cashew pumpkin butter & milk with the NutraMilk:
      • Place cashews & pumpkin seeds in the NutraMilk container.
      • Press Butter cycle, set for 3 minutes. Press Start.
      • Open container lid. If, necessary, set for an additional 1-2 minutes for a creamier butter. Take out 1 tablespoon for recipe and continue to make milk.

      • Add water and replace lid.
      • Press Mix (do not change the default Mix time).
      • Press Start.
      • Press Dispense.
      • Press Start and open spigot to fill your storage container.

    • Cut the pumpkin in half. Spoon out the seeds.

    • Cut them into rings. Peel them using a veggie peeler. Then cut them into chunks.
    • Boil the pumpkin in a pot with water until they get softer (approx. 10 minutes), they shouldn't be too mushy, though.
    • Strain and drain the boiled pumpkin bites. Let them cool off.
    • Mix the ingredients for the batter in one bowl.
    • In another bowl, mix the ingredients for the breading.

    • Dip them into the batter first, then toss them in the breadcrumbs until they are evenly coated.

    • Heat a pan with olive oil, and pan-fry the pumpkin pieces over medium to high heat on each side until they are nicely golden. Let them cool off a bit before serving. Enjoy!

    Notes: you can sub panko flakes for fine breadcrumbs and vice versa, but a combination of both is giving a better texture and is making sure they are nicely coated.

    Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

    Recipe inspired by Elephantastic Vegan.