I love pasta! I mean, who doesn't?! Once I went vegan I was so disappointed whenever we would go to an Italian restaurant with friends and I could only get pasta with plain, borning red sauce or worse yet, they only had homemade pasta with eggs. Now whenever we have pasta at home, I want to make it a little more fancy than just plain red sauce.
This is my quick and easy version of Vodka Sauce. It's packed with so much flavor and is definitely my go to sauce now. The sauce is chunky from the onions and garlic, but feel free to put it in the blender if you would like it creamier. The sauce is gluten-free and soy-free. To keep your dish gluten-free, make sure to use gluten-free pasta!
Cashew Cream - This can be used in so many recipes and it's so easy to make! Soak one cup of cashews in boiling water for 30 minutes, drain, rinse and blend in a high speed blender with 1 cup of water! That's it! You can add spices to it, or lemon juice and ACV and make sour cream. Cashews can be turned into anything! I always have them on hand!
Vegan Parmesan Cheese - I used Violife Parmesan. I hate buying vegan cheese because they can be so expensive sometimes. However, it is well worth it for this recipe! Maybe one day I will attempt to figure out how to make my own. But until then, I will continue to buy this.
Double Concentrated Tomato Paste - Using this verses regular canned or jared tomato paste gives it a stronger flavor. However, if you only have the can/jar or that is all you can find, it works really well in this recipe too.
Pasta Water - I never use to do this! Adding pasta water to your sauce gives it so much more flavor and helps glue everything together.
You can make this recipe gluten-free by using gluten-free noodles.
Comments