Rutabaga while raw it tastes somewhere between a turnip and cabbage, when cooked its essence is revealed. Everything that’s been hidden beneath the waxy surface comes to life when this noble root has just a few minutes in the heat.

Rutabaga Noodles With Tahini Sauce and Cashew Crumble [Vegan]

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Cooking Time



  • 1 large rutabaga, peeled and spiralized
  • 1/2 cup runny tahini

  • 1/2 cup roasted unsalted cashews

  • 2 teaspoon olive oil, divided

  • 1/4 teaspoon sesame oil

  • 2 teaspoon coconut aminos

  • 1/2 cup water

  • 2 teaspoons lemon juice

  • 1/2 teaspoon salt

  • a handful of very thinly sliced carrots

  • handful of very thinly sliced cucumber

  • 1 tablespoon finely chopped cilantro (optional)

  • 1 green onion, green parts only (optional)


  1. Combine tahini, water, lemon juice, coconut aminos, salt and sesame oil in large bowl and set aside.

  2. In blender finely grind cashews until they’re fine. In small bowl, combine them with 1 tsp olive oil and a pinch of salt and mix well with your fingers by pinching the mixture until it becomes crumbly - set aside.

  3. Preheat pan on medium heat. Add 1 tsp olive oil and rutabaga noodles and toss frequently for 5 minutes until they begin to soften but are not mushy.

  4. Remove from heat and add to bowl with tahini sauce. Toss to combine.

  5. Place noodles on plates and add carrot and cucumber slices along with as much cashew crumble as you wish. Top with cilantro and green onion and serve.


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