This one starts with a quick cashew cream, soaked and blended until silky, which becomes the backbone of a rich, rosy sauce built on caramelized tomato paste, a splash of vodka, and crushed tomatoes simmered down to a deep, saucy base. Nutritional yeast stirs in at the end for a savory, cheesy depth, while a spoonful of reserved starchy cooking water helps the sauce cling to every piece of penne. Garlic, red pepper flakes, and a slow tomato paste cook give it that classic vodka-sauce warmth without any cream or butter in sight. Torn basil and a dusting of vegan parmesan finish it off for a restaurant-style bowl you can make on a weeknight. It's a comforting, creamy plate of pasta that fits neatly into a gluten free kitchen when you pick the right noodle for the job.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 10 minutes, then drain.
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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