The subtly boozy, impossibly creamy vegan vodka pasta that converted my meat-eating roommates

Three weeks ago, I made this pasta while my roommate Trevor was on a first date video call in his room. The smell must have traveled through the paper-thin walls of our apartment because he emerged fifteen minutes later, still wearing his good shirt, asking if there was "any chance" some was left. His date wanted to know what he was eating. By the time we'd finished our bowls, she'd screenshot the recipe I'd hastily texted him, and Trevor had forgotten to mention the cream sauce contained exactly zero dairy. Funny how the best conversions happen when people's guards are completely down.

The pasta that starts arguments about seconds

What fascinates me about this particular vodka pasta is how it manages to be both lighter and richer than its dairy-based counterpart. The cashews create a silk-smooth base that clings to pasta better than heavy cream, while the vodka does its chemistry magic, pulling flavors from the tomatoes that water alone can't touch. My roommates—all three omnivores who regularly meal-prep with lean protein—now request this weekly, which tells you everything.

Makes: 4-6 servings
Prep time: 15 minutes (plus 20 minutes soaking)
Cook time: 20 minutes

Ingredients

For the sauce:

• 1 cup (140g) raw cashews, soaked in boiling water for 20 minutes
• 1 can (14-15 oz) crushed tomatoes
• 3 tbsp tomato paste
• ¼ cup vodka (essential for flavor extraction)
• 4 cloves garlic, minced
• 1 medium shallot, finely diced
• ¾-1 cup pasta cooking water (reserved)
• 3 tbsp olive oil
• 1 tsp red pepper flakes
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• ¼ cup fresh basil leaves

For the pasta:

• 1 lb rigatoni or penne (or chickpea pasta for extra protein)
• Salt for pasta water

For nut-free version:

• Replace cashews with 1 cup full-fat coconut milk or ¾ cup silken tofu blended with ½ cup plant milk

Instructions

Start your pasta water boiling and salt it generously—it should taste like the sea. This is half your seasoning right here.

While the water heats, drain your soaked cashews and blend them with ¾ cup fresh water until completely smooth and creamy—no grittiness. Blend for a full minute if needed. You want heavy cream consistency, so add water one tablespoon at a time if it's too thick. Set aside.

Heat olive oil in a large, deep skillet over medium heat (about 5-6 on most stoves). Add shallot and a pinch of salt, cooking until translucent, about 3 minutes. Add garlic and red pepper flakes, stirring for another minute until fragrant.

Stir in tomato paste and let it caramelize for 2 minutes, stirring constantly—this deepens the flavor in ways you can't skip. The paste should darken from bright red to brick red.

Remove the pan from heat (important for safety), then pour in the vodka. Return to heat and let it simmer for 2 minutes until the alcohol smell softens. Most of the alcohol cooks off, leaving only flavor enhancement behind.

Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce darkens to deep orange-red.

Meanwhile, cook your pasta 1 minute less than package directions suggest—it'll finish in the sauce. Before draining, reserve at least 1 cup of that starchy pasta water.

The final move that matters

Remove sauce from heat and stir in the cashew cream. The color will shift to that signature peachy-pink that makes people lean in closer. Add ½ cup pasta water gradually until the sauce reaches the consistency of melted ice cream—coating but still fluid.

Add your drained pasta directly to the sauce and toss over low heat for 1-2 minutes, letting the pasta absorb the sauce and finish cooking. If it looks too thick, add more pasta water—the sauce should flow like lava when you lift the pasta.

Remove from heat and let it rest for 1 minute. This moment lets everything meld together. Tear fresh basil over the top and serve immediately in warmed bowls.

Store leftovers covered in the fridge for up to 3 days, though they'll need a splash of water when reheating to revive that creamy texture.

Trevor's date, by the way, made this for her family last week. She told them it was vegan after they'd cleaned their plates. Her dad asked for the recipe. Sometimes I wonder if the real magic isn't in what we leave out, but in what nobody notices is missing when the flavors are this good.