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Yield
8 people
Type
Vegan
Time
30 minutes
Level
Beginner
TRY THE RECIPE
– 1/2 cup cashews + 1 cup hot water, – 1 lb dried spaghetti – Salt and pepper – 4 TBS extra virgin olive oil – 1/2 medium yellow onion – 4 cloves of garlic – 1 TBS dried oregano – 1/2 tsp crushed red pepper flakes – 3 cups of cherry tomatoes – 1/4 cup tomato paste – 1/2 cup vodka – 2 TBS vegan butter
Begin by preparing your “cream”, adding cashews to a high-powered blender along with 1 cup water. Blend on high until a creamy liquid results, with no nut chunks. Set aside.
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Boil a medium pot of water and cook pasta. Reserve one cup of the water. To a medium saucepan, heat olive oil over medium low. Add onion, garlic cloves, oregano, red pepper flakes, and a pinch of salt. Stir and sauté for about 3 minutes.
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Add tomatoes and cook until they brown slightly, about 7 minutes. Press down to burst each tomato once soft. Add tomato paste. Remove from heat.
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Add tomato mixture to the blender. Pour in cashew cream and blend until very smooth. If your mixture is very thick, add up to 1 cup of reserved pasta water to thin things to a saucy texture.
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Pour tomato and cream mixture back into the sauce pan. Heat over medium low and add vodka. Stir to combine and cook for a few minutes. Add in a few pats of butter.
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Pour sauce over pasta and serve immediately, garnishing with basil, cashew parmesan, and/or toasted breadcrumbs. Store in a covered container the fridge for up to 5 days.