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.

You´d probably never guess there is no cheese in this soup.

This soup is so rich and flavorful and also a nutritional powerhouse. The combination of nutritional yeast, cashews and almond milk create a rich cheesy flavor and adds loads of vitamins, minerals and many other healthy nutrients. Broccoli, aside from all the vitamins, minerals and antioxidants it has, provides bio-active compounds that may help reduce cell damage and protect against chronic disease, help slow the aging process and have positive effects in the brain. Plus, this super nutrient-dense soup is gluten-free, dairy-free, vegan, paleo, keto and whole-30 approved. Enjoy!


For soup

  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 1 tbsp. olive oil
  • 5-6 cups broccoli florets
  • 2 cups vegetable broth or water
  • ½ cup cashew butter made with the NutraMilk
  • 1 1/4 cup almond milk made with the NutraMilk
  • 1/2 cup nutritional yeast
  • salt & pepper to taste

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)


For almond Milk

  • Start by making fresh almond milk with the NutraMilk if you don’t already 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.

Making the soup

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the mined shallots and sauté until translucent. Continue to add garlic and sauté for a few minutes and add broccoli florets, salt, and pepper and sauté for about 5 minutes.
  • In the NutraMilk add almond milk, cashew butter and nutritional yeast and Mix until all is well-combined.
  • Add this mixture to the pot along with vegetable broth or water, bring to a boil and then simmer for about 15 minutes or until or until broccoli is cooked to your liking. The soup will thicken up after a few minutes.
  • At this point you can decide to put all of the soup or half or none of it in the NutraMilk to process it for a smoother consistency. This is up to your liking (I processed half of it).

  • Garnish with parsley and nutritional yeast. Enjoy!

Notes: This soup can also be made in the slow cooker or Instant Pot.