Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

gluten freepaleoveganvegetarian
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.

Screen Shot 2016-03-28 at 8.59.43 AM

Creamy Spiralized Rutabaga with Burst Cherry Tomatoes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4


  • For the sauce:
  • 1 garlic clove minced
  • 1 tablespoon minced shallots
  • 3/4 cup raw cashews soaked in water for at least 2 hours (up to 24), drained and rinsed
  • 1/2 cup vegetable broth
  • 2 tablespoons nutritional yeast
  • 1/2 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
  • 1/4 teaspoon garlic powder
  • 2 medium rutabagas or 3 small, peeled, Blade C, noodles trimmed


  • 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.
  • 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.
  • 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.
  • 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.
  • 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

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image. Drop file here


Laura says:
LOVE your site and LOVING the vegan recipes! Keep up the terrific work!
Carlene says:
If I don't have nutritional yeast in my pantry and don't plan to purchase, can this be prepared without?.....or some substitute?
Ali Maffucci says:
I suggest using it!! It adds a cheesy taste. If you don't have it, omit it and add extra seasonings like oregano for some flavor. However, it won't taste the same! You can grab some on Amazon (ie:
Kimberly says:
Would this work without the nutritional yeast? I'm not sure where to buy that, but really want to try this!
Ali Maffucci says:
You have to get it! I sprinkle it on popcorn sometimes for a cheesy taste - I use it ALL the time! It's a great food item to have in your pantry. You can get it on Amazon Prime and have it in a couple days! Try this one:
Shelby D. says:
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! :)
Heather says:
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! : )
Amber says:
Vegan basil pesto is easy to make, too, with just a little nutritional yeast added. I only know because I'm allergic to milk but am often overrun with fresh herbs in the summer. And you can use any herb blend you want. I've made it with thyme, mint, and parsley after it gets cold and the basil poops out.
Ally says:
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.
Emily says:
Ali, Will you be making your vegan month into any more make ahead Vegan meal plans? I hope so!!! :) Emily
Erin says:
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. Thanks! Erin
Jordan Leigh says:
Saaaaaammmee :)
Heather says:
I made this last night and it was super. Will post it on the Facebook page. Thanks! : )
Liz says:
Can you tell me what the serving size is for this? Making it for dinner tonight and need to put it in myfitnesspal.
Terri Bergstrom says:
Made this tonight for dinner. AMAZING!
Marey says:
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!
Lori says:
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!!!
Michele Pryse says:
Susan says:
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?
Ali Maffucci says:
It does reheat nicely, Susan! The rutabaga keeps its shape well!
Susan says:
i did not need to worry about whether I could reheat this..
Judie says:
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.
Brantley says:
Hey Ali! I love your site, snapchat, and cookbooks! Quick question..I'm not vegan but I really want to try this recipe. Do you suggest trying it with the cashew and yeast or using a smaller portion of regular cheese to keep it healthy?
Lisa says:
So... Now I need to go get more nutritional yeast. Because this recipe is full-on, absolutely, without doubt, KICK-A$$!!!! Holy cats, delicious. Can't begin to thank you enough for this awesomeness. I love it. <3
Karin Wollina says:
I tried this without the nutritional yeast, and it was already fantastic. We loved it. And now I am going to get the yeast too (found it on, just have to try this again. I know Rutabaga from my childhood (its called Kohlrübe in Germany and it always was a poor mans food) and am happy to find a new way to prepare it Thank you a<nd all the best from Germany
Laurie says:
Made this along with a beet and spinach salad for our Easter dinner yesterday.. it was soooo yummy.. love the cashew sauce on the noodles.. Will be making again for sure.. Love using my spiralizer to create so many healthy dishes!
Lisa Brown says:
This meal was excellent. Even my picky family loved it. I was able to but just the amount of nutritional yeast I needed at a market that sells bulk grains, flours, nuts, etc in bins. Definitely going to become a regular dish in my menu.
Steve says:
Do you heat the cream sauce?
Margaret says:
I've made this several times since it was posted and it is so good. I love rutabaga and whenever I can find some at the farmers market I snap it up. Last night I made this with some lovely tiny cherry tomatoes from our garden. Very easy and delicious. My new favorite rutabaga recipe. I am heading back to the farmers market today to get more!
Meaghan says:
We love to hear this!! That sounds so lovely!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.