The best creamy cashew vodka pasta

The best creamy cashew vodka pasta

You can now enjoy a bowl of pure comfort

A certain kind of magic happens when a dish can travel between two different worlds. I remember the first time I had a dinner party for my family and friends when I started eating only plants. The friends who weren't sure were the kind of "meat and potatoes" fans who believe a meal requires cheese or animal nutrition. These people were all over my kitchen.

Creamy Cashew Vodka Pasta

When a pan of Creamy Cashew Vodka Pasta was put on the table, the room went from being very loud to being hushed. After just one taste, the doubt went away totally. Someone in my group who is known for being very "anti-vegan" grabbed seconds before his first dish was even done, saying, "There is no way that this soup is completely dairy-free."

It's good to be vegan.

Here is the power that this recipe has. "Good for being vegan" doesn't exist. What does exist is a world-class, smooth, luxurious comfort dinner that stands on its own. There is no difference between people who have been vegan their whole lives and those who are just trying to eat more plant-based foods. This spaghetti will not disappoint anyone.

How to Get Rich with the "Creamy" Hack: The Soak Is Your Key

Trying to make something that tastes and feels like heavy cream is probably the hardest thing that vegan cooks have to deal with. Using raw cashews instead of processed creams from the store is the "hack" for this dish, even though many recipes call for them.

A cheesy layer is made

You can turn raw cashews into a neutral, creamy base that tastes almost exactly like cheese by soaking and mixing them. But here's the real professional move: we use nutritional yeast and a little pasta water to mix the sauce. That way, a "cheesy" layer is made, and the noodles all have a shiny finish that sticks to them. This recipe will make sure that you never again eat a dry bite of pasta.

A rich and creamy dish.

Here are some reasons why you will love this rich and creamy dish: It's just like the vodka sauce you get at fancy Italian places in terms of uniformity. Things that should always be in the pantry: Besides the vodka, you probably already have most of these things in your home.

Cashews give you a boost of good fats and vitamins, but they don't give you the fatty fats that heavy cream does. The sauce can be made in the same amount of time as steaming your pasta after the cashews have been soaked. This versatility makes it quick enough to make during the week.

The amounts given for the items are enough for four large servings.

What cashew cream is made of

       i.           1 cup of raw cashews: It needs to be raw, not cooked or salted.

      ii. A third of a cup of hot water is needed for mixing.

    iii.           Use two tablespoons of nutritional yeast to add that important depth of flavour and nuttiness.

    iv.           When it comes to pasta, rigatoni and penne are the classic shapes for catching sauce. It's 16 ounces of sauce.

      v.           Add two tablespoons of extra virgin olive oil to a pan and sauté the desired ingredients.

    vi.           A small yellow onion that has been chopped up minimal.

  vii.           Chopped garlic, four cloves (remember to use your heart as a guide!).

 viii.           One small can of tomato paste is equal to six ounces of it. This is what makes the tomato taste so strong.

    ix.           One-quarter cup of vodka: This eliminates the alcohol and enhances the flavour of the tomato.

      x.           1 teaspoon of crushed red pepper flakes; you can change the amount based on how spicy you like your food.

    xi.           One teaspoon of sea salt and black pepper, to taste.

  xii. On top is fresh basil that has been torn by hand.

 xiii. You could also use vegan Parmesan or a little more nutritional yeast.

There are steps to follow in these instructions.

First, get the nuts ready.

If you have a mixer that can go fast, you can soak the cashews in hot water for fifteen minutes. To be sure the sauce is smooth, you need to let the ingredients sit in water at room temperature for at least two hours, or overnight if you have a regular blender. Before you use them, you should drain and rinse them.

2. Bring the pasta to a boil.

Salt the water in a large pot and bring it to a rolling boil. Please ensure you adhere to the package instructions and cook the pasta until it reaches an al dente texture.

Before draining the noodles, remove one cup of the thick pasta water. That night, you can use this "liquid gold" to make your sauce less thick.

3. Combine the cream.

The soaked nuts, three-quarters of a cup of hot water, and nutritional yeast should all be put into a blender. Run it through a high-speed mixer until it's all white and liquid. It should have the appearance of thick cream. Don't use it right now.

4. Heat the scents in a pot.

In a large pan, heat the olive oil and the chopped onion over medium-low heat. For five to seven minutes, or until the onion turns clear and starts to taste sweet, sauté it. Once you've added the red pepper flakes and chopped garlic, keep the heat on for another sixty seconds until the smell comes out.

5. Turn the tomato paste into a caramel.

Put the whole can of tomato paste into the pan while it's getting hot. Take your spoon and use it to break it up and mix it with the onions. Put it together and stir it often for three to five minutes. You want the paste to change from a bright red to a deep, dark colour that looks like bricks. By caramelising the sugar, the "tinny" taste goes away, and a richer flavour is added.

6. Deglaze the pan with vodka.

Add vodka. It'll sound like it's really hot and steaming. Use a spatula to remove any burnt bits from the pan's bottom. Put it on high heat for two minutes, or until the strong smell of alcohol has gone away.

7. A Marriage of Taste and Peace

Turn down the heat. Before you serve, you should pour your ready cashew cream into the tomato base and mix it in. The colour will change to a beautiful, bright orange. Add a quarter cup of the pasta water that you set aside before you start to thin out the sauce.

8. Mix well and let it sit for a while.

Put the pasta right into the pan after it's done cooking. Toss it around a lot so that all the noodles are covered. If you think the sauce is too thick, add additional pasta water one tablespoon at a time until the sauce becomes shiny and sticks to the pasta. Season the food with salt and pepper.

Some words of advice about leftovers

Cashews contain both carbs and fats, which means that this sauce will likely get much thicker as it cools in the fridge.

An easy way to heat something up: never nuke dry pasta! Just put the scraps in a small pot and add a little water or almond milk that hasn't been sweetened. As it gets hot over medium-low heat, stir it around a lot. So that it feels like it was just cooked, the liquid will wake up the cashew cream and make it work again.