Creamy Dairy-Free Vodka Sauce

This delicious creamy VEGAN vodka sauce will really make you question the need of dairy. Vodka sauce had always been my favorite kind of pasta sauce before I was vegan, and it's something I've seriously missed since I stopped eating dairy. This amazing sauce is even more delicious than the thick and creamy vodka sauce you get in the jar... plus it's relatively easy to make! Toss it with pasta of any shape, over an eggplant or seitan parmesan (sub for marinara for a delicious treat!), with gnocchi or veggies, or even in a sandwich. It's amazing and I'm obsessed.



Ingredients:

3/4 cup raw cashews soaked for 1 hour, water reserved

1 tablespoon vegan butter

2 shallots, or garlic diced

1/2 - 3/4 cup vodka to taste (OR, sub white wine, or no alcohol, up to you! I made it with vodka and it was AMAZING)

one 15 oz. can of tomato sauce or Marinara from a jar

1/2 cup tomato paste (or sub marinara sauce or actual tomatoes)

1 teaspoon red pepper flakes

salt and pepper to taste

OPTIONAL- for a tasty fall themed sauce, add 1/2 a can of pureed pumpkin too! Yum!

Directions:

In a food processor or blender, blend the cashews and 3/4 of the water they were soaking in until smooth. Set aside.

Melt the vegan butter in a large frying pan over medium heat. Add shallots/garlic and saute until translucent. Add vodka, tomato sauce, and paste. Bring to boil and then reduce heat and simmer for 15-20 minutes.

Add the cashew mixture and simmer for a few more minutes until combined and heated through. Add the seasonings to taste. Serve immediately over pasta or whatever else you're choosing to use it for :)

This sauce tastes delicious topped with some homemade vegan parmesan cheese!



Recipe adapted from "But I Could Never Go Vegan!" Cookbook by Kristy Turner.