Vegan Pasta alla Vodka (Creamy Cashew Vodka Sauce)
This vegan pasta alla vodka is my go to when I want something that tastes like a restaurant meal but takes 20 minutes and uses pantry ingredients. The sauce is creamy, rich and silky, and the secret is raw cashews. They blend right into the tomato sauce and give it that luscious texture you would normally get from heavy cream, but without any dairy. It is one of those recipes I make over and over because it is simple, reliable and impressive enough to serve to anyone.
6 people
Calories: 430kcal
Ingredients
- 1 lb 454 g dried pasta (penne, rigatoni or spaghetti)
- 2 tablespoons olive oil
- 2 to 3 garlic cloves sliced thin
- 1 tablespoon dried oregano
- 1 teaspoon red chili flakes adjust to taste
- 2 oz 50 ml vodka
- 1 28 oz can whole or crushed tomatoes (San Marzano recommended)
- ⅓ cup raw unsalted cashews
- Salt and black pepper to taste
- Fresh parsley chopped (for serving)
- Vegan parmesan optional, for serving
Instructions
- Cook the pasta. Bring a large pot of water to a boil and salt it generously (it should taste like the sea). Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic, red chili flakes and dried oregano. Cook for 30 seconds, just until fragrant. Do not let the garlic brown.
- Add the vodka. Pour it in and let it simmer for 1 to 2 minutes so the alcohol cooks off.
- Add the tomatoes and cashews. Pour in the canned tomatoes and add the raw cashews. Bring to a gentle simmer, then turn off the heat.
- Blend until smooth. Use an immersion blender directly in the pot, or carefully transfer to a regular blender. Blend until completely smooth and creamy with no cashew pieces remaining. Season with salt and black pepper.
- Finish the pasta. Return the sauce to the pot if you blended it separately. Add the drained pasta and toss to combine. Add reserved pasta water a little at a time (start with ¼ cup) until the sauce is creamy and coats the pasta.
- Serve. Top with chopped fresh parsley, a drizzle of olive oil and vegan parmesan if you like.
Notes
Always reserve pasta water before draining. It is starchy and helps the sauce cling to the pasta perfectly.
Slice the garlic thin instead of mincing. Small pieces burn in seconds and make the whole sauce bitter.
Blend until completely smooth. If the sauce feels grainy, blend longer.
You can substitute the vodka with tequila blanco or omit it entirely.
Use blanched almonds instead of cashews if needed.
If the sauce tastes too acidic, add a tiny pinch of sugar.
For extra depth, sauté a tablespoon of tomato paste with the garlic.
Refrigerator: store in an airtight container for up to 3 days. Reheat in a pot over medium heat with a splash of water or plant milk.
Freezer: freeze the sauce only (without pasta) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Slice the garlic thin instead of mincing. Small pieces burn in seconds and make the whole sauce bitter.
Blend until completely smooth. If the sauce feels grainy, blend longer.
You can substitute the vodka with tequila blanco or omit it entirely.
Use blanched almonds instead of cashews if needed.
If the sauce tastes too acidic, add a tiny pinch of sugar.
For extra depth, sauté a tablespoon of tomato paste with the garlic.
Refrigerator: store in an airtight container for up to 3 days. Reheat in a pot over medium heat with a splash of water or plant milk.
Freezer: freeze the sauce only (without pasta) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 150grs | Calories: 430kcal | Carbohydrates: 69g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 621mg | Fiber: 6g | Sugar: 8g | Vitamin A: 397IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 4mg