Vegan Vodka Cream Sauce with Basil and Cashew Parm
Ingredients
- 1 quart marinara
- 1 cup vodka
- 13-14 ounces full fat coconut milk
- 4 cloves garlic, crushed
- 3 tablespoons nutritional yeast
- 1 pound spaghetti noodles
Preparation
Cook noodles in salted water to al dente. Reserve 1/2 cup pasta water before draining. Keep noodles in colander and don't rinse.
Heat pot over medium high heat. Add crushed garlic and dry saute for a minute.
Pour in vodka and stir. Cook over medium heat for 5 minutes.
Add nutritional yeast, cook for a minute, then pour in marinara. Bring to a simmer and cook for 5 minutes.
Pour in coconut milk, stir, and bring to a simmer. Turn off heat.
Add reserved pasta water, stir, and add the cooked noodles. Let sit for 5 minutes before serving.
Use Tito's vodka as it's affordable, good quality, and can be drunk at room temperature. If vodka needs chilling, it may not be good quality.
