Description

This simple vegan vodka sauce is rich and creamy, making it the perfect sauce to toss with your favorite pasta! This plant-based recipe is delicious and satisfying.

Ingredients

Units Scale

8oz pasta
1/2 cup cashews
1 tablespoon olive oil
3 cloves garlic, minced
1 15oz can fire-roasted diced tomatoes
1/4 cup vodka (optional, see note)
1/4 cup nutritional yeast
1 teaspoon balsamic vinegar
1/2 cup pasta water
1/4 teaspoon salt

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Instructions

Cook the pasta according to package directions and reserve one cup of pasta water.
Place the cashews in a heat safe bowl. Cover the cashews with boiling water and then cover the bowl with a plate. Let the cashews soak while you prepare the pasta.
In a large saucepan, add the olive oil and garlic and sauté over medium-low heat for 3 minutes.
Add the tomatoes, and vodka. Simmer over medium-high heat for 10-12 minutes or until the tomatoes have thickened and the vodka has evaporated.
In a blender, add the soaked cashews, olive oil, nutritional yeast, pasta water, and blend until smooth. Add the tomatoes and continue to blend until smooth.
Combine the pasta with the sauce and enjoy!

Notes

I’ve tested this both with and without the vodka. And while to make this a “real” vodka sauce, it would require vodka, I didn’t find it necessary. Keep in mind that not all of the vodka will evaporate during cooking. Read more here.