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Vegan Fusilli alla Vodka

Difficulty Level: Easy

Prep Time: 2 hours

Cook Time: 30 minutes

Serving Size: 2-4 servings


Vegan Fusilli alla Vodka:

  • 1/2 lb. fusilli or any short pasta

  • 1 cup raw cashews

  • 1 cup water

  • 2 tbsp. extra virgin olive oil

  • 1/2 shallot, finely chopped

  • 4 garlic cloves, minced

  • 6 oz. tomato paste

  • 1/2 tsp. salt

  • 1/4 tsp. sugar

  • 1/4 cup vodka

  • 1/4 cup nutritional yeast

  • Juice of 1/2 lemon

  • 1/3 cup Calabrian Chili breadcrumbs

  • 1 tbsp. Italian parsley, finely chopped

Calabrian Chili Breadcrumbs:

  • 1/2 cup panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt

  • 1/2 tsp. Calabrian chili oil


Calabrian Chili Breadcrumbs:

  1. In a large pot over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pot, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

  4. Finish with the chili oil and stir until the breadcrumbs are fully coated.

Vegan Fusilli alla Vodka:

  1. Soak the cashews for a minimum of 2 hours in a bowl of water (the longer the better, so if you can soak them overnight, do it).

  2. Bring a large pot of water to a boil. Meanwhile, add the soaked cashews to a blender along with 1 cup of water, nutritional yeast and juice of 1/2 lemon. Blend until smooth and creamy, adding extra water if needed.

  3. Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.

  4. Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.

  5. Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.

  6. Remove from heat and stir in the cashew cream sauce.

  7. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  8. Strain the pasta and add it to the pan along with the sauce and 1/2 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

  9. Plate and top with chopped parsley and Calabrian chili breadcrumbs.


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