Soak 1 cup cashews overnight or in just boiled water at least 1 hour. Blend soaked cashews on high until smooth. Sauté 1 large onion (small dice) until softened
about 5 minutes. Add 5 minced garlic cloves
1 tsp dried oregano
1 tsp dried sweet basil
1 tsp red chili flakes and 1/2 tsp dried thyme. Sauté another minute until fragrant before adding 1 tbsp tomato paste. Cook another 30 seconds while mixing. Stir in 1-28oz can crushed tomatoes
1-28oz can diced tomatoes and 1 cup vodka. Bring to a boil before reducing heat to a low simmer. Cook about 15 minutes so alcohol cooks off. (Optional: purée tomato vodka sauce before mixing with blended cashews.) Add blended cashews to cooked tomato vodka sauce in saucepan. Bring cashews tomato sauce mixture to a simmer until heated through. Add salt/pepper to taste. Topped with toasted pine nuts and fresh basil. Serve with lentil or bean pasta for more protein
or simply mix in some cooked beans at the end. I also added spinach at the final stage of cooking and continued heating until just wilted. Credit @bestofvegan