Vegan Vodka Sauce

Drain and rinse the cashews, then place them into the bowl of a food processor or the pitcher of blender with water (1 cup). Blend until smooth, stopping to scrape down the sides of the pitcher or bowl as needed.

Heat the olive oil (2 tbsp) in a large pot over medium heat. When the oil is hot, add the diced (1 onion,). Sweat the diced (1 onion,) for about 5 minutes, stirring frequently, until soft and translucent. Start 5m timer

Add the garlic, minced (5 clove) to the pot and sauté it with the diced (1 onion,) for another minute, until very fragrant. Start 1m timer

Stir in the crushed tomatoes (1 can), diced tomatoes (1 can) and then the vodka (1 cup). Bring the mixture to a simmer and reduce the heat to medium-low. Continue simmering the sauce for 20 to 25 minutes, stirring occasionally, until the sauce thickens a bit and the alcohol has cooked off. Start 25m timer

Stir the cashew mixture into sauce and bring it back to a simmer, just for a minute, until heated throughout. Start 1m timer

Remove the pot from heat and season the sauce with salt (1 tsp) and [black pepper].

Serve over cooked pasta of choice and optionally garnish with red pepper flakes, fresh basil and/or vegan parmesan cheese.