Vegan Creamy Vodka Pasta

Rich, velvety, and deeply satisfying, this plant-based take on a classic pink pasta sauce proves you don't need a drop of heavy cream to get that luxurious, restaurant-worthy texture. The secret is a quick cashew cream — raw cashews soaked in boiling water and blended until silky smooth — which folds into the tomato base and creates a sauce that genuinely coats every piece of penne. Tomato paste gets cooked down to a deep brick-red before the vodka goes in, building layers of flavor that taste like the dish has been simmering all afternoon. Nutritional yeast adds a subtle savory depth that rounds everything out without relying on any dairy. A splash of reserved pasta water at the end pulls the whole thing together, giving the sauce that glossy, clingy consistency that makes each forkful irresistible. It serves four and comes together in about the time it takes to boil a pot of pasta, making it just as weeknight-friendly as it is impressive enough for company. Finish with torn basil and a shower of vegan parmesan if you have it — either way, this one is going into regular rotation.

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