As many of you know, pasta is one of my favorite comfort foods. This sauce tastes so similar to vodka sauce and you won’t miss the dairy. Serves 4.


1 box grain-free spaghetti 
½ cup raw cashews
1½ cup brown onion, chopped
5 cloves of garlic, chopped
¼ cup olive oil
cup vodka
1 (20oz) can crushed tomatoes
Handful of fresh basil
½ cup plant-based parmesan cheese (I like Violife)
½ tsp JF Spicy Salt, to taste


Boil the raw cashews for 20 minutes.

In a large pan on medium heat, sauté the onion and garlic in the olive oil for about 5-7 minutes until caramelized. Add in the vodka and let simmer for about 10 minutes. Once the alcohol has cooked off, add in the crushed tomatoes and let simmer for another 10 minutes.

In a blender, combine the contents of the pan with the soaked cashews, a handful of fresh basil, and plant-based parmesan. Pulse until smooth. Season with JF Spicy Salt.


In a pan over low heat, combine the pasta with the sauce, incorporating until evenly coated. Serve with fresh basil, JF Spicy Salt, and additional dairy-free parm.

Recipe adapted from Eat with Clarity.