Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

Happpyyy Monday!

I’m feeling extra motivated this week and have already set my intentions for the week. If you don’t follow me on Snapchat (username Inspiralized), I recently shared that I like to “set my intentions” on Mondays.

What does that mean?

Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

I literally write down what my intentions are for the week and I keep them in my work notepad right next to my desk so that I look at them all week. On Fridays, I like to look back and see how I did- did I stick to my intentions?

I started this about 6 months ago and the first few Fridays after setting those Monday intentions, I noticed that by Wednesday, I had forgotten all about my intentions and slid into my old habits.

It was a really helpful exercise, because I felt disappointed on Fridays when I didn’t stick to those intentions – it’s only four days! Four days is nothing! If Leonardo DiCaprio can withstand a bear attack and trek across the west, I can stick to my goals for four days, right?

Long story short, I recommend you write down your intentions for the week – it’ll help you stay accountable and you’ll end up having great weeks! If you want to hear more, I’m talking about it in an Anchor podcast (username Inspiralized) at 10:00am today!

Anywho, today’s recipe is easy, creamy, delicious and totally vegan! We only have one more vegan recipe this week before we resume omnivorous-ness on the blog!

Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

Now, if you’re nervous to try rutabaga, DON’T BE! It spiralizes easily (as long as it’s well-peeled and not too large) and roasts well. Just pop it in the oven for 15ish minutes and you’ll get buttery, slightly nutty noodles! They’re a current favorite.

And this cream sauce. It’s made from soaked cashews, nutritional yeast, and a few other ingredients. And if you’ve never made a sauce with cashews, do it! All it takes is a little preparation – literally, place cashews in a bowl and cover them with water.

So, if you’re going to make this recipe this week, just place the cashews in the water before you leave for work in the morning and when you get home, this dinner will be done in 30 minutes.

And as always, if you’re not vegan, you can top this with your favorite meat – it goes really well with grilled chicken! If you are vegan and want more protein, tempeh goes nicely or some butter beans!

Before I go, check out my latest Anchor wave (it’s a 2-minute podcast platform) about setting my intentions for the week:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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4.8 from 6 reviews
Creamy Spiralized Rutabaga with Burst Cherry Tomatoes
Prep time
Cook time
Total time
Serves: 4
  • For the sauce:
  • 1 garlic clove, minced
  • 1 tablespoon minced shallots
  • ¾ cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed
  • ½ cup vegetable broth
  • 2 tablespoons nutritional yeast
  • ½ teaspoon salt
  • 2 teaspoons lemon juice (freshly squeezed)
  • pepper, to taste
  • For the pasta:
  • 1 cup cherry tomatoes
  • 5 teaspoons olive oil
  • salt and pepper
  • ¼ teaspoon garlic powder
  • 2 medium rutabagas (or 3 small), peeled, Blade C, noodles trimmed
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the tomatoes. Drizzle with 2 teaspoons of the olive oil and season with salt, pepper, and garlic powder.
  2. On another baking sheet, line it with parchment paper and lay out the rutabaga noodles. Drizzle with the rest of the olive oil and salt and pepper.
  3. Roast both the tomatoes and rutabaga in the oven for 15-20 minutes or until rutabaga is cooked through to al dente and tomatoes are browned and burst when pierced with a fork.
  4. While the tomatoes and rutabaga bake, prepare the sauce. Place everything into a high speed blender and pulse until creamy. Taste and adjust to your preference with more nutritional yeast or salt.
  5. Toss the rutabaga with the cheese sauce and divide onto plates. Top with the burst tomatoes. Serve as is or top with your favorite protein.


Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

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  1. LOVE your site and LOVING the vegan recipes! Keep up the terrific work!

  2. If I don’t have nutritional yeast in my pantry and don’t plan to purchase, can this be prepared without?…..or some substitute?

  3. Would this work without the nutritional yeast? I’m not sure where to buy that, but really want to try this!

  4. Oooh this sounds soo good! I’m kind of intimidating by rutabaga, no idea why, but this seems like a recipe I would actually do, since the other ingredients are things I use often! And it all looks so tasty, almost like a fettucine alfredo that won’t kill my stomach!

    Side note, I am LOVING Anchor! I just signed up for it after reading your latest InspiralizedBoss post and it’s so interesting! I look forward to becoming less awkward the more I use it, haha. Thanks for telling us all about it! :)

  5. This looks so amazing! I’m not vegan, so I’m going to try it with basil pesto and Parmesan cheese tonight. I’ll let you know how it goes. Thanks for the inspiration! : )

  6. Nutritional yeast just gives it that cheesy taste without real cheese so I’m sure you can do without the ingredient. However, it won’t taste the way Ali intended.

    I’m afraid of rutabagas since I’m not sure how to cook it all the way since I tried roasting it with other root vegetables and no matter how long it was in the oven, it never seemed to roast properly. I’m sure Spiralizing it would help! Looks yummy, I will give rutabagas a try again.

  7. Ali,
    Will you be making your vegan month into any more make ahead Vegan meal plans? I hope so!!!
    :) Emily

  8. Hi Ali,

    This recipe looks delicious!

    Is there something you might suggest as a replacement for the cashews? I can’t eat nuts, but am not vegan and so I don’t mind a dairy replacement. I just want to keep the recipe healthy and so I would prefer to avoid heavy cream or lots of cheese.


  9. I made this last night and it was super. Will post it on the Facebook page. Thanks! : )

  10. Can you tell me what the serving size is for this? Making it for dinner tonight and need to put it in myfitnesspal.

  11. Terri Bergstrom :

    Made this tonight for dinner. AMAZING!

  12. I am SOOOOO glad you’ve opted to feature Vegan recipes – there is nothing more admirable than the promotion of an animal/cruelty-free plant-based diet… especially by way of a feature (possibly ongoing?) series showcasing how SIMPLE and DELICIOUS preparing and eating food like this every day can really be!

  13. Ok I can’t say I love the “cheese” sauce, but I can say I LOVE the rutabega noodles!!!! They’re my new go to “noodle.” I love the Inspiralized recipes because they make me try things thing rutabega! Thanks!!!

  14. Michele Pryse :


  15. I’m afraid of rutabaga (or swede, as I know it), but I’m not sure if it’s a hangover from childhood and I actually do like it now that I’m a grown-up (like zucchini – how wrong was I??) so I’m going to give this a go.

    But how well does it keep? I only have myself to cook for. The recipe halves down well, and I have no problem eating the same thing for dinner two days running (I’ve just finished eating my dinner, which was the same thing I ate last night, the night before and the night before, and guess what I’m having tomorrow?) but I’m concerned that it won’t keep and reheat nicely.

    Has anyone tried it?

  16. Who knew that an ugly ball of rutabaga could taste so fabulous? Used chestnut honey vinegar instead of lemon & had no soaked cashews so just used raw. I may eat the whole thing myself! I will say the rutabaga was not easy to spiralize, so I cut it up & used a lot of pressure & it was fine.

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