This gorgeous recipe is simple, easy, and dairy-free. It’s so good that you won’t miss the dairy and all the fat in regular vodka sauce, and the miso gives it an extra layer of umami goodness and all the probiotic benefits.
2 tablespoons olive oil
1 small onion, chopped
4-6 cloves of garlic (I LOVE garlic!)
2 teaspoons of dried organic basil
2 24-ounce jars of San Marzano region tomatoes (I don’t use canned because of the BPA in the lining)
Salt and pepper to taste
3 tablespoons of nutritional yeast (if you have a yeast allergy use 1 tbsp of tahini)
1 cup of soaked raw salt free cashews (soak for 1 hour)
2 tablespoons of soy-free chickpea miso
1. Heat your pan, add olive oil, add onions, and cook until soft.
2. Add garlic (I use a garlic press like Dr. Andrew Weil recommends).
3. Cook garlic for 2 minutes, then add tomatoes, salt, and dried basil. Cook for 20 minutes on medium low.
4. Rinse and drain soaked cashews and add them to the sauce, allowing them to simmer for 5 minutes.
5. Transfer sauce to a blender, and add miso and nutritional yeast.
6. Blend until the sauce is completely smooth and cashews are undetectable.
7. This should create a thick and rich sauce — a REAL FOOD vodka sauce. Serve over your favorite gluten-free pasta or use in a yummy gluten-free lasagna!