Ingredients

  • 1 cup cherry tomatoes
  • 1 garlic clove, minced
  • 1/4 teaspoon garlic powder
  • 2 teaspoons lemon juice (freshly squeezed)
  • 2 tablespoons nutritional yeast
  • 5 teaspoons olive oil
  • pepper, to taste
  • 3/4 cup raw cashews, soaked in water for at least 2 hours (up to 24), drained and rinsed
  • 2 medium rutabagas (or 3 small), peeled, Blade C, noodles trimmed
  • 1/2 teaspoon salt
  • salt and pepper
  • 1 tablespoon minced shallots
  • 1/2 cup vegetable broth

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the tomatoes.
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Step 2

  • Drizzle with 2 teaspoons of the olive oil and season with salt, pepper, and garlic powder.
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Step 3

  • On another baking sheet, line it with parchment paper and lay out the rutabaga noodles.
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Step 4

  • Drizzle with the rest of the olive oil and salt and pepper.
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Step 5

  • 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.
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  • Length: 20 minutes

Step 6

  • While the tomatoes and rutabaga bake, prepare the sauce.
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Step 7

  • Place everything into a high speed blender and pulse until creamy. Taste and adjust to your preference with more nutritional yeast or salt.
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Step 8

  • Toss the rutabaga with the cheese sauce and divide onto plates. Top with the burst tomatoes.
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Step 9

  • Serve as is or top with your favorite protein.