• prep: 15 min
• cook: 50 min
• total: 1 hr 5 min

servings:

• 1 large rutabaga or 2 small rutabagas, peeled
• 3.5 cups tomato basil sauce
• 1/2 tablespoon extra virgin olive oil
• 8 cups chopped kale
• 3 cloves of garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 large shallot, minced
• salt and pepper, to taste
• For the cashew cheese:
• 1.5 cups cashews, soaked in water for at least 2 hours (preferably overnight) and drained
• 2 tablespoons nutritional yeast
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 3 tablespoons freshly squeezed lemon juice
• 1/2 cup vegetable broth

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