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.
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.
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.
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.
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.
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.