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 Holly Cow Vegan.


  • 3 large carrots, grated using the largest holes on a box grater
  • 2 1/2 cups almond milk made with the NutraMilk
  • 1/2 cup pitted Medjool dates
  • 1/2 cup almond flour or ground almonds processed with the NutraMilk
  • 1 tsp. green cardamom powder
  • 1/2 tsp. pure vanilla extract
  • 2 tsp. coconut oil, divided
  • A handful of raisins and cashews for garnish (optional)

For almond milk

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


For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • 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.

  • Heat 1 tsp of oil in a large non-stick wok or wide saucepan. Add the grated carrots and a very small pinch of salt. Stir well and then cover with a tight lid that can hold some water on the top. This helps the carrots steam without burning and it also helps them cook faster. Let the carrots cook 15 minutes, stirring a couple of times to ensure they are not sticking to the bottom.
  • Blend the dates with 1 cup of almond milk and add to the carrots along with the almond flour. Add the cardamom and mix well. Cover again with a lid, again add some drops of water to the lid, and let the carrots cook for another 15 minutes, stirring a few times in between.
  • By this time the carrots should have absorbed all the almond milk and become fairly dry. If there's any visible liquid, cook uncovered for a few minutes until it reduces. Add the remaining 1 tsp of oil and stir the carrots well to mix. Cook, stirring frequently, uncovered, for another 10 minutes. The carrots should have a much darker hue by this time and should be very tender and without the earthy flavor.
  • Add the vanilla and the remaining 1 1/2 cups of almond milk and cook until warmed through. If you like the pudding a little runnier, add more almond milk.
  • If using the garnish, coat the bottom of a small skillet with cooking spray and cook the cashews and raisins, until the raisins plump up and the cashews are slightly golden. Sprinkle over the pudding before serving. Enjoy!