Ingredients

• 1 cup raw cashews, soaked in water 4-8 hours
• 1 cup water
• 2 tablespoons olive oil
• 1 medium onion, diced
• 5 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes*
• 1 (28 ounce) can diced tomatoes*
• 1 cup vodka
• 1 teaspoon salt, or to taste
• Black pepper, to taste

* Substitute 2 cups chopped tomatoes per can.

Instructions

1. Drain and rinse the cashews, then place them into the bowl of a food processor or the pitcher of blender with 1 cup of water. Blend until smooth, stopping to scrape down the sides of the pitcher or bowl as needed.
2. Heat the oil in a large pot over medium heat. When the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until soft and translucent.
3. Add the garlic to the pot and sauté it with the onion for another minute, until very fragrant.
4. Stir in the crushed tomatoes, diced tomatoes and then the vodka. Bring the mixture to a simmer and reduce the heat to-medium low. Continue simmering the sauce for 20 to 25 minutes, until the sauce thickens a bit and the alcohol has cooked off (Note 2).
5. Stir the cashew mixture into sauce and bring it back to a simmer, just for a minute, until heated throughout. 
6. Remove the pot from heat and season the sauce with salt and pepper.
7. Serve over pasta of choice and optionally garnish with red pepper flakes, fresh basil and/or vegan Parmesan cheese.