Vodka tomato cream sauce always sounds so good, but it’s traditionally very decadent and made with butter, heavy cream and Parmesan cheese. I’m happy to report that it doesn’t have to be this way. This version is super-creamy and flavorful and best of all it’s dairy-free! Instead, it includes “cashew cream”. Cashew cream is a magical thing… it can be added to soups, sauces and casseroles to give a rich, creamy flavor!
1 can crushed tomatoes
1/3 cup veggie broth
1/4 cup vodka
1 cup cashew cream (see below)
Salt, garlic powder, onion powder
Basil, oregano, parsley
1/2 box penne pasta
Cashew cream: (makes 2 cups)
1 cup unsalted cashews, soaked for a few hours
1 cup unsweetened almond milk
1 Tblsp lemon juice
1 Tblsp olive oil
1/2 tsp salt
1/2 tsp apple cider vinegar
To make the cashew cream, drain cashews. Add to food processor with other ingredients and blend until smooth. (This will make approx. 2 cups, so you can use the other half for another recipe)
Start cooking penne pasta.
In a large skillet, add crushed tomatoes and veggie broth (or you can first saute fresh garlic and onion if you prefer)
Add herbs and spices.
Bring to a simmer and add vodka (alcohol will cook off).
Simmer for a few minutes.
Lastly, stir in 1 cup of the cashew cream.
Add cooked penne to skillet and toss with sauce.
This pasta is rich and creamy, and very satisfying! You can also sprinkle with fresh parsley or red pepper flakes.
Serve with a green vegetable or green salad!