RCP: Pasta with vodka tomato sauce and cashew cream

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RCP: Pasta with vodka tomato sauce and cashew cream

Postby Robin Garr » Wed Sep 18, 2013 12:20 pm

This is a mini-RCP, I guess, but I think there's enough how-I-did-it in here to make it work as a recipe ... :oops:

Pasta with vodka tomato sauce and cashew cream

I found a jar of raw cashews in the back of the fridge and remembered that I had intended to try making non-dairy cashew cream. Belatedly gave the simple process a try: wash raw (not roasted or salted) cashews, soak overnight, rinse, then blend with just enough water to make a heavy cream. Strain out solids and use. Mm, not too bad.

Now I had some “cream.” What to do? I've also got some fresh made garden tomato sauce - pureed garden beauties with basil and onion - so I grabbed an ancient jug of rarely used Stoli hot pepper vodka, browned some onions and garlic and brought all the parts together into a Palm Beach-style pink vodka sauce for pasta. Tastes just like the real thing with a fraction of the fat and none of the cholesterol.
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