Britty’s Vegan Vodka Sauce


3 tablespoons coconut oil
5 large tomatoes
4 garlic cloves
1 cup cashews
1 small Vandalia onion (any sweet onion will do)
1 cup vodka
1 1/2 cups cashew milk
1/4 cup nutritional yeast


  1. Preheat oven to 375°F
  2. Cut tomatoes into quarters then toss tomatoes and garlic with 2 tablespoons of coconut oil
  3. Line cookie sheet with aluminum foil and even spread tomatoes and garlic
  4. Bake for 50 minutes until tomatoes start to turn brown
  5. Take tomatoes and garlic out of the and cool for 10 minutes
  6. Once cool add to food processor and blend until smooth
  7. Heat with 1 tablespoon of coconut oil on medium-high
  8. Add onions until caramelized
  9. Whisk pureed tomato mixture and vodka and bring to a simmer for 25-30 minutes uncovered
  10. While simmering, add cashews to food processor and pulse until powder (a spice grinder can also be used to make a finer powder) add cashed milk to cashew powder.
  11. After simmering tomatoes, whisk in cashew milk
  12. Whisk in nutritional yeast
  13. Let simmer on low for 15-20 minutes until all flavors have melded
  14. Serve with your favorite pasta and ENJOY!

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