Vegan and Non-Alcoholic Pasta ala Vodka Sauce
After reading many vegan recipes substituting cashews for dairy, I finally made the plunge. I mixed a few recipes and took into consideration what I had in my kitchen and hit the jackpot on the first try.
2 servings, cooking time - 30 mins
8 ounces of your choice of pasta
1 bunch of your choice of greens
14.5 ounce can of chopped tomatoes, drained
¾ cup of cashews
2 tablespoons of nutritional yeast
4 tablespoons of spaghetti sauce
1 tablespoon of olive oil
¼ cup of non-diary milk
1 teaspoon of red pepper flakes (optional)
salt and pepper to taste
Cook pasta according to directions. In a large pan, warm the olive oil. Toss in your greens and sauté until they have cooked down completely. Add the can of tomatoes and heat through, salt and pepper to taste. In your blender or Vitamix, add cashews, nutritional yeast, spaghetti sauce, red pepper and non-dairy milk. Blend until you have a creamy consistency, adding more milk if it is too thick. Add cooked kale and tomatoes to the pasta and toss with the “vodka” sauce. Yum!
Photo credit: Shana