VEGAN RECIPES

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Ingredients:

• 1 lb (16 ounces) organic penne or rigatoni pasta
• 1/2 cup organic cashews, roasted or raw
• 1/2 cup water
• 1/2 organic yellow onion, finely chopped
• 2 Tbsp avocado oil
• 3 large cloves organic garlic
• 5-6 Tbsp good Vodka
• 1  28 oz can organic crushed tomatoes
• 1  15 oz can organic tomato sauce
• 4 tsp salt (will need to add more later most likely depending on taste)
• 1/4 tsp ground pepper
• 1/4 tsp crushed red pepper flakes (optional)

Cooking Instructions:

1. Boil large pot of water, add 2 tsp salt
2. Blend 28 oz can of crushed in blender/vitamix for 10 seconds
3. Heat avocado oil in a large sauce on medium heat.  Add garlic and onions and sautee for 3 minutes until soft.
4. Add the vodka and cook at slightly higher heat for 1-2 minutes or until reduced in half, stir frequently.
5. Add the blended tomatoes and the 15 oz can tomato sauce to the pan and stir until well combined.
6. Add cashews and water to your high-powered blender (don't have to clean it out) and blend until smooth.  If you don't have a high-powered blender, you will need to soak cashews in equal parts water for atleast one hour before blending).  
7. In the meantime, add the pasta to the boiling salted water and cook according to al-dente instructions.  
8. Add the cashew cream to the tomato mixture in the sauce pan and stir until well combined , add the remaining salt and pepper and cook on medium-high heat for 7-8 minutes stirring frequently.  Then turn off heat until pasta is cooked.  
9. Drain the pasta and add immediately to the tomato mixture in the sauce pan.  Very important to add pasta to the sauce immediately and stir until pasta is well coated.   Add salt and red pepper flakes if desired.  
10. Garnish with fresh basil leaves and serve.