Low Sodium Vegan Creamy Vodka Pasta

Total time55 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the cashew cream

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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1 cup boiling water

For the pasta

12 oz dry penne pasta
salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

2 tbsp olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes
3 tbsp tomato paste
⅓ cup vodka
1 can (14 oz) crushed tomatoes
2 tbsp nutritional yeast
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ cup reserved pasta water

For serving

fresh basil leaves, torn (optional)
vegan parmesan, for serving (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain.
2
Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 1–2 minutes. Set aside.

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