Happy Friday, everyone!
If you read my last post sharing a delicious recipe for Eggplant & White Bean Veggie Balls, then you know that I served these delicious “meatballs” with a homemade Vegan Vodka Sauce. The sauce was so tasty that I just had to share the recipe. And just in time for the weekend, the best time to spend some relaxation time in the kitchen.
With everything I have going on in my life (work, blogging, yoga, social life, etc.), I’d be crazy not to take advantage of shortcuts when it comes to food and cooking. A tasty jar of red sauce (made with only natural ingredients, of course) is one of those shortcuts that I often take advantage of. But still, nothing compares to a homemade tomato sauce bursting with fresh Italian flavor. So when I have the time to make my own tomato sauce, I’m all over it.
When thinking about the sauce I wanted to make to go along with the veggie balls, I really wanted to experiment with a new homemade (and vegan-friendly) sauce. Vodka Sauce was an easy choice for Matt and me because we’ve been talking about making our own version of vodka sauce for some time now. Adding vodka to a freshly made tomato sauce was simple enough, because I’ve made red sauce a million times and I always have vodka in the freezer. The real question was how to achieve the richness, creaminess and beautiful pink color of a traditional vodka sauce…without using cream.
Let’s get something straight. I love real cream. On weekends, I always treat myself to iced coffee with a splash of half-and-half. And there’s nothing like a whipped cream frosting on a moist cake. But not for this recipe. Why not use cream? Well, not only do I like the challenge of omitting dairy from recipes, but I also like to keep some days and meals dairy-free for the health and ecological benefits. So for this sauce, I’m going cream-free.
To replace the rich cream, I decided to try a vegan cream made from raw cashews. Since I’ve never made cashew cream myself, I used a recipe from Beard & Bonnet as a guide. It was so simple, just soak the cashews and then grind them up with water, lemon juice and salt until a delectably smooth cream is formed. Easy enough. While the cashews soaked I made the red sauce and vodka portion of the sauce.
This sauce is classic. Fresh plum tomatoes, lots of garlic, yellow onion and a blend of dried Italian seasonings. Not so classic is my use of coconut oil, rather than olive oil or butter. I find that coconut oil has the richness of butter and creates the subtle sweetness that I love about vodka sauce, without adding dairy or sweetener. I love what the coconut oil does for this sauce, so although it may sound strange, it’s worth a try.
I hope everyone has a super Friday and lovely weekend! And if you feel like kicking Sunday dinner up a notch, why not try this amazing vegan vodka sauce.
Serves: 4 Start to Finish: 2 hours (45 minutes active)Ingredients2 tablespoons Coconut Oil
4 cloves Garlic
1 yellow Onion
2 pounds Tomatoes (I used Organic Plum Tomatoes)
1 cup Water (plus more if necessary)
2 teaspoons Sea Salt*
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Black Pepper
1/4 teaspoon Crushed Red Pepper Flake
1/3-1/2 cup quality Vodka**
1/4-1/2 cup Cashew Cream (get Beard & Bonnet’s recipe here or my adaptation below)
Cut tomatoes and onions into a fine dice. Finely mince garlic.
Heat coconut oil and garlic over medium heat, allow garlic to sizzle for 1-2 minutes. Add onion. Cook onion and garlic for 6-8 minutes. Add tomatoes, water and seasoning. When liquid boils, reduce to simmer. Simmer covered for 90 minutes. You can leave the sauce with some texture or you can use a food processor or emulsion blender to get a smoother consistency (I like something in the middle so I use an emulsion blender to break it up a little bit).
To make vodka sauce, carefully mix vodka into the hot (or reheated) red sauce (or 2 1/2 or 3 cups of any red sauce). Add 1/2 cup vodka. Simmer uncovered for 10 minutes or until alcohol is cooked off. Remove from heat. Stir in 1/4 cup vegan cashew cream (see recipe below) or 1/4 cup dairy cream. You can add more or less cream depending on your taste.
*adjust salt according to personal taste
**i used 1/2 cup of vodka and I could definitely taste it, in a great way. 1/4 cup or 1/3 cup will work, just with a lighter vodka flavor. Your call!
Cashew Cream Recipe (adapted from Beard & Bonnet’s recipe)
1.5 cups raw, unsalted Cashews
1 1/4 cups water (more or less)*
1 tablespoon Lemon Juice (or half of a large lemon)
3/4 teaspoon salt (more or less)
Soak raw cashews in a bowl of filtered water for 1-4 hours. Add soaked cashews to a food processor or high powered blender. Add water salt and lemon juice. Blend until smooth.
I used a food processor and it took longer than I expected. I had to stop and hand stir/scrape the bowl a couple times. When in doubt, just keep blending.
*start with 3/4 cup water and add more as needed