Ingredients

• ½ cup cashews, raw, unsalted
• ½ cup water
• 4 cups cherry tomatoes (or mix of tomatoes, roma, cherry, etc)
• 2-3 Tbsp olive oil
• 5-6 cloves garlic, whole
• ½ onion, chopped into large pieces
• 1 oz vodka optional
• 1-2 Tbsp red chili flakes
• salt & pepper
• 1 lb pasta, dry
  

Instructions

1. Add your cashews to a small bowl, and cover with warm water. Soak for at least 20-30 minutes. If you forget this step, or don't have time, you can soak in hot water for a shorter period of time.
2. Preheat oven to 400 °F
3. Wash and dry your tomatoes. Add to a parchment paper lined baking sheeting. Add you garlic and onion. Drizzle with olive oil and salt. Toss to make sure everything is well coated. Roast for about 15 minutes or until cherry tomatoes have opened, and garlic is soft.
4. Once tomatoes are done, let them cool for 5-10 minutes.
5. Meanwhile, drain your cashews and add them to the blender. Add 1/2 cup of fresh water. Blend until smooth.
6. Transfer your tomatoes, garlic, onion and as much of the juices as possible, to the blender with the cashews. Blend until smooth. If it's super thick, add a little bit of water.
7. Get a large pot of salted water boiling, and cook pasta according to directions on the package.
8. Transfer the sauce to a large pan. Turn to low-medium heat. Add the red chili flakes and salt until it's to your liking.
9. Add vodka and bring to a simmer, then reduce to low.
10. When your pasta is done cooking, scoop your pasta directly into the tomato sauce using a slotted spoon. You want some of the residual pasta water in your sauce.
11. Toss to make sure all the pasta is coated in the sauce. Taste again and adjust anything you think is necessary.
12. Garnish with shredded parmesan cheese, nutritional yeast or more red chili flakes.