Cashews and nutritional yeast make this vodka sauce dairy-free, creamy, filling, and full of protein and healthy fats. If you’re a pasta lover, this one is for you!
1 package nonoPASTA™ (gluten-free with additional adaptogens, available on Amazon)
1 onion, diced small
6 cloves garlic, minced
1 can organic diced tomatoes
2 tbsp tomato paste
½ cup vodka
Salt and red pepper flakes to taste
½ cup cashews, soaked
½ cup unsweetened almond milk
2 tbsp nutritional yeast
Bring a large pot of water to a rolling boil. Salt generously and let pasta cook for 8-10 mins, until al dente. Reserve a cup of the cooking liquid once pasta is almost done.
Meanwhile, mince the onion and garlic so it will cook up faster (you can skip this step if you just want to chop them up. The mixture will ultimately go into the blender so size doesn’t matter here). Once aromatics are transparent and fragrant, add the diced tomatoes and tomato paste. Finally, pour in the vodka and let simmer for 5 to 10 more minutes.
Make the cashew cream. Add softened cashews to a high-speed blender along with the almond milk and nutritional yeast. Blend until smooth. Ladle in the tomato sauce and continue to blend. Taste for seasoning one more time.
Add the cooked pasta to a plate along with a splash of the pasta water and as much of the vodka sauce as you’d like. Measure with your heart:)
Garnish with a little more red pepper flakes and dried parsley, oregano or basil.