Emulsifier Free Vegan Creamy Vodka Pasta
Total time55 min
Prep time15 min
Cook time30 min
4.8(19)
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Learn more →Ingredients
4 servings
For the cashew cream
- 1 cup raw cashews
- 1 cup boiling water
For the pasta
- 12 oz dry penne pasta
- salt
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
- 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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