Drunk Vodka Cream Sauce

This sauce has got double the booze-which automatically makes it doubly better.

It may not make you tipsy (OK, maybe if you’re a SUPER light drinker it will), but this sauce is absuloitely indescriable and unlike any other tomato sauce I’ve ever had. Truth be told, I’d never actually eveh had vodka sauce before this so I don’t know what a dairy-filled one tastes like. But I did hear that Happy Herbivore features a vodka cream sauce recipe in her new book, and it’s been getting rave reviews. I don’t have the book yet (HINT: my birthdays next week and it would make a great gift :), so I figured I would try to make my own before I test out hers.

I LOVE this sauce, and although it didn’t make much portion-wise…well…I still LOVE it.

1 dozen tomatoes, chopped (I used a mix-and left the seeds and skins on)

1 red onion, chopped

3/4 cup almond or coconut milk

2/3 cup raw cashews, soaked overnight

1/2 cup vodka

1/3 cup red wine

2 tbsp, plus 1 tbsp olive oil

5 cloves garlic, minced

1 caynne pepper, minced

1 tsp dried basil

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp paprika

Chopped fresh parsley for garnish

• Saute onion and cayenne pepper in 2 tbsp oil and cook over medium heat for 7-8 minutes
• Add basil, salt, black pepper and paprika and cook for an additional minute
• Add tomatoes and continue to cook for 15 minutes
• Meanwhile, blend cashews, milk and 1 tbsp oil in belnder until smooth and creamy
• Then, add garlic and red wine to tomatoes and cook for a few more minutes
• Pour tomato sauce into blender and pulse until creamy
• Return to medium heat in a saucepan and stir in vodka, letting cook for 15-20 more minutes
• Add cashew cream and stir until blended in
• Serve and garnish with parsley