Vegan Vodka Sauce Pasta
Ingredients
- 80 g cashews (soaked overnight in water - sunflower seeds work too)
- 120 ml water
- 300 g pasta
- 1 small onion (very finely chopped)
- 1 clove garlic (minced)
- 60 ml tomato puree
- 180 ml passata
- 60 ml vodka
- 1/2 tsp chilli flakes
- 1 1/2 tbsp nutritional yeast
- 1 1/2 tsp white wine vinegar
Preparation
Combine the soaked cashews with the water in the cup of a high-speed blender and blend until very smooth and creamy. Set aside.
Bring a medium saucepan of salted water to the boil. Add the pasta and boil until al dente. Before straining, reserve at least half of the pasta water. While the pasta is boiling, make the vodka sauce.
Place a medium saucepan over medium/low heat and add a little olive oil. Once hot, add the very finely chopped onion and garlic. Cook gently until the onions are turning translucent.
Add the tomato puree, passata, and vodka to the pan. Stir to coat the onions well in the tomato. Simmer for around five minutes, stirring often, until the tomato paste has turned a deep, dark red.
Add the remaining ingredients and stir. The sauce should be very thick. Add the cashew cream and stir to combine. Add around a cup or two of the reserved pasta water, depending on desired thickness, and simmer for a further minute or two.
Add the cooked pasta to the sauce and serve with an extra sprinkle of chilli flakes.
