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.

Get into St. Patricks spirit with these green shamrock-shaped cookies.

No chemical food coloring used here, just a bit of chlorella powder to get a natural green color. All plant-based, gluten-free ingredients including fresh cashew butter made with the NutraMilk. Happy St. Patricks!


  • 1/4 cup cashew butter made with the NutraMilk
  • 1/4 cup white sugar
  • 1/4 cup any plant-based milk made with the NutraMilk
  • 1 1/2 cup gluten-free flour or all-purpose flour
  • 1/2 tsp. baking powder

For the icing

  • 1 cup powdered sugar sifted
  • 1/2 tsp. vanilla extract
  • 2-3 tbsp. plant-based milk
  • 1 tsp. chlorella powder (for natural green coloring)

For cashew butter

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


  • 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.
  • Pre-heat the oven to 360°F/ 180°C.
  • In a mixing bowl, add the cashew butter, sugar, and plant-based milk. Use a hand mixer to combine the ingredients.
  • Add the flour and baking powder and mix again. The ingredients should come together. Use your hands to form a ball. You can use additional flour if it’s too sticky.
  • Put the ball of dough into a container or cover in plastic wrap and let it chill in the fridge for 1/2 hour.

  • Put the chilled dough onto a lightly floured parchment paper and roll it out.

  • Cut out the cookies and place them on a baking tray lined with parchment paper.

  • Bake them at 360°F/180°C for approximately 8 minutes or until the edges get slightly brown. Let them cool off completely.
  • For the icing, beat the powdered sugar with 1 tbsp. of milk using a handheld mixer.. Add in the vanilla extract and 1 more tablespoon of milk and continue mixing until smooth. Only add in the another tablespoon of milk if your icing is not pliable.

  • Transfer the icing to a piping bag or plastic zip bag and cut a small piece of the corner to create a tip. Decorate cookies with icing and sprinkles.
  • Place them in the fridge for 30 minutes so the icing hardens- Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Elephantastic Vegan.