Dairy Free Vodka Sauce

Lately I’m ALL about homemade cozy Sunday dinners. Cooking at home on Sundays feels like a love letter to the weekend. We end it on a high note, and when Monday comes around I’m ready to get back into my routine. Even if we make something slightly unhealthy, it’s still way better than ordering out. We know exactly what’s in our food and can choose better options when available.

I got this recipe from @jenniferfisherkitchen - she is truly no bullshit when it comes to healthy eating which I absolutely love! I cheated a little and used regular Parmesan so it’s not totally dairy free, but still much better than the alternative. Cashews are literal magic nuts that can make any dish creamy - who knew?!

Here’s how you make it.

Ingredients:

• 1 package @jovialfoods pasta

• 1/2 cup cashews unsalted

• 20 oz can crushed tomatoes

• 1 onion diced

• 5 cloves garlic minced

• 3 tbsp olive oil

• 2/3 cup vodka

• 1/2 cup Parmesan or nutritional yeast

• Handful basil

• Salt and pepper

• Red pepper flakes

Instructions:

• Boil the cashews for 20 minutes. Heat a large pan on medium and add the oil. Sauté the garlic and onion for 5 minutes and add the vodka. Let simmer for 10. Add the tomatoes and simmer for another 10. Meanwhile cook the pasta according to the package. Save some pasta water.

• In a blender add the cashews, sauce, basil, Parmesan, salt, and red pepper flakes and blend until smooth. Add the sauce and pasta to the pan on low heat and stir to combine. Season with salt and pepper. Add some pasta water if too thick. Enjoy!