Vegan Rigatoni with Vodka Sauce and Pine Nuts

Soak 1 cup cashews overnight or in just boiled water for at least 1 hour.

Blend the soaked cashews on high until smooth.

Sauté 1 large onion (diced small) until softened, about 5 minutes.

Add 5 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon red chili flakes, and 1/2 teaspoon dried thyme. Sauté for another minute until fragrant.

Add 1 tablespoon tomato paste and cook for another 30 seconds while mixing.

Stir in one 28-ounce can crushed tomatoes, one 28-ounce can diced tomatoes, and 1 cup vodka.

Bring to a boil, then reduce heat to a low simmer and cook for about 15 minutes to cook off the alcohol.

Optional: Purée the tomato vodka sauce before mixing with the blended cashews.

Add the blended cashews to the cooked tomato vodka sauce in the saucepan.

Bring the mixture to a simmer until heated through.

Add salt and pepper to taste.

Top with toasted pine nuts and fresh basil.

Serve with lentil or bean pasta for more protein, or mix in some cooked beans at the end.

Optionally, add spinach at the final stage and heat until wilted.