This recipe for creamy vegan pasta sauce is so delicious and easy to prepare that I'm sure it will become your goto recipe for date nights or any other celebration day.
In a large pot, add the olive oil, garlic, chili, and oregano. When it starts to smell delicious, 30 seconds or so, pour the vodka in. Let it cook for 1 minute or until the alcohol evaporates a little.
Add the tomatoes and cashews. When it starts to boil, you turn it off, and with an immersion blender or blender, blend everything. Be careful not to burn yourself; it will be very hot—season with salt and pepper.
Pour the sauce into the pot if you used a blender. Start adding the pasta to the pot. If it is very thick, add water from where the pasta was cooked.
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Notes
To store vegan vodka sauce pasta, follow these steps:Let the pasta cool completely: Wait until the pasta and sauce have cooled to room temperature before storing them.Transfer to a container: Place the pasta and sauce in a shallow, airtight container. Label and date the container: Label the container with the contents and the date it was stored to ensure that it is used within the recommended time frame.Store in the refrigerator: Place the container in the refrigerator and store it for up to 3–5 days.Reheat before serving: To serve, reheat the pasta and sauce in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat in the microwave, in a covered microwave-safe dish, stirring every 30 seconds until heated through.