Step 1

Bring a large pot of salted water to a boil.

Step 2

Bring a small pot of water to a boil. Once it is boiling, remove the pot from heat and add the cashews. Soak for 20 minutes or until softened and drain.

Step 3

Transfer the cashews to a high-speed blender along with 1/2 cup water or vegetable broth and half of the 28-ounce can of tomatoes* (see notes). Blend on high until smooth and set aside.

Step 4

In a separate large pan over medium heat, add the olive oil. Once warmed, add the shallot and sauté for 2 minutes. Add in the garlic and red pepper flakes, and continue to cook until the shallots are translucent and the garlic is fragrant, about 2 more minutes.

Step 5

Next, add the vodka, the remaining crushed tomatoes, the blended cashew mixture, tomato paste, basil, and oregano. Bring the mixture to a low boil and lower it to a simmer. Cook, uncovered, for 15-20 minutes, or until the sauce thickens and the alcohol cooks off, stirring often.

Step 6

When the pot of water is boiling, cook the penne pasta until al dente, according to the package instructions. Reserve 1 cup of pasta water. Drain and set aside.

Step 7

Once the sauce has cooked down, mix in the vegan parmesan cheese—season with salt and pepper to taste. Stir in pasta water as needed to make the sauce smooth and silky.

Step 8

Serve the sauce over your favorite penne and top with additional herbs and vegan parmesan cheese.