· 16 ounces uncooked pasta of choice (I used gluten free)· 1/2 cup raw cashews· 2/3 cup vodka· 2 15 ounce cans crushed, chopped or diced tomatoes· 4 tbsp olive oil (1/4 cup)· 5 cloves garlic· 1 1/2 cup chopped white or yellow onion· 1/4 cup chopped basil (plus more for garnish)· 1/2 -1 tsp sea salt or more to taste· Black pepper to taste· Optional: 1/4 cup dairy free cashew parmesan
Step 1Bring a large pot of water to a boil and cook pasta according to package instructions. Be sure to salt the water for extra flavor.Step 2Add the cashews to a bowl and cover with boiling water. If you ever have an issue with cashews not getting smooth in your blender, add them a a pot on the stove with water and boil for 20 minutes, then drain off the water.Step 3Mince the garlic, chop the onion, and add to a saute pan with the olive oil.Step 4Saute until lightly golden brown, about 5 minutes over medium/low heat.Step 5Reduce heat to low, pour in the vodka and let simmer for about 10 minutes. Be sure all of the vodka is cooked off before moving on to the next step.Step 6Add the cans of tomatoes to the mixture and simmer for 10 minutes so the flavors can absorb.Step 7Transfer to a high speed blender or food processor. Add in the drained and rinsed cashews and all remaining ingredients aside from the basil.Step 8Process until completely smooth.Step 9Taste and adjust seasonings as desired.Step 10Pour the sauce back into the saute pan. Stir in the basil. If using the vegan parmesan cheese, stir it in and let it cook for a couple of minutes.Step 11Combine with the cooked pasta and stir until well incorporated.Step 12Top with extra fresh basil and enjoy!