This creamy vodka pasta layers a silky cashew-based cream into a deeply savory tomato sauce, built the classic way with softened onion, garlic, and red pepper flakes bloomed in olive oil, then tomato paste cooked down until it turns brick-red and deeply flavorful. A splash of vodka deglazes the pan and adds that signature depth before crushed tomatoes simmer everything into a thick, rich base. Nutritional yeast rounds out the sauce with a savory, almost cheesy edge, while a ladle of starchy pasta water helps everything cling to each piece of penne. Finished with torn basil and a scattering of vegan parmesan, it's the kind of comforting, restaurant-style pasta that feels indulgent without any animal products in sight. Since the whole dish is built from plant-based staples from the sauce to the garnish, it's an easy, satisfying pick for a vegetarian dinner rotation.
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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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