Ingredients

The following ingredients have 4 Servings
  • 1 cup raw cashews, (soaked in water 4-8 hours)
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 5 garlic cloves, (minced)
  • 1 (28 ounce or 794 gram) can crushed tomatoes
  • 1 (28 ounce or 794 gram) can diced tomatoes
  • 1 cup vodka
  • 1 teaspoon salt, (or to taste)
  • Black pepper, (to taste)
  • Cooked pasta ((Note 1))
  • Red pepper flakes
  • Fresh basil
  • Vegan Parmesan cheese

Instruction

  • Drain and rinse the cashews, then place them into the bowl of a food processor or the pitcher of blender with 1 cup of water. Blend until smooth, stopping to scrape down the sides of the pitcher or bowl as needed.
  • Heat the oil in a large pot over medium heat. When the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until soft and translucent.
  • Add the garlic to the pot and sauté it with the onion for another minute, until very fragrant.
  • Stir in the crushed tomatoes, diced tomatoes and then the vodka. Bring the mixture to a simmer and reduce the heat to-medium low. Continue simmering the sauce for 20 to 25 minutes, until the sauce thickens a bit and the alcohol has cooked off (Note 2).
  • Stir the cashew mixture into sauce and bring it back to a simmer, just for a minute, until heated throughout.
  • Remove the pot from heat and season the sauce with salt and pepper.
  • Serve over pasta of choice and optionally garnish with red pepper flakes, fresh basil and/or vegan Parmesan cheese.