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Bring a large pot of water to a boil and cook pasta according to package instructions. Be sure to salt the water for extra flavor.
Add the cashews to a bowl and cover with boiling water. If you ever have an issue with cashews not getting smooth in your blender, add them a a pot on the stove with water and boil for 20 minutes, then drain off the water.
Mince the garlic, chop the onion, and add to a saute pan with the olive oil.
Saute until lightly golden brown, about 5 minutes over medium/low heat.
Reduce heat to low, pour in the vodka and let simmer for about 10 minutes. Be sure all of the vodka is cooked off before moving on to the next step.
Add the cans of tomatoes to the mixture and simmer for 10 minutes so the flavors can absorb.
Transfer to a high speed blender or food processor. Add in the drained and rinsed cashews and all remaining ingredients aside from the basil.
Process until completely smooth.
Taste and adjust seasonings as desired.
Pour the sauce back into the saute pan. Stir in the basil. If using the vegan parmesan cheese, stir it in and let it cook for a couple of minutes.
Combine with the cooked pasta and stir until well incorporated.
Top with extra fresh basil and enjoy!