Vodka sauce sans cream

Vodka pasta sauce, the sauce with the pinkish hue, is creamy, tomato-ey, and absolutely delicious. In the vegan rendition, the good-old cashew "cream" comes to the rescue. It's important to soak the cashews for at least 4 hours so that it blends smoother. Add a bit of lemon juice and salt to create the slightly sour taste that cream has. The sauce started with a saute of garlic, shallots, and vodka-soaked red chili flakes. I added a bit of sherry wine to impart a sweetness and cooked until the wine reduced. Tomato paste and canned tomatoes with basil were then stirred into the pot and simmered, after which the sauce was removed from heat and blended until smooth. Meanwhile, saute asparagus and allow the water to cook out a bit. Stir in the blended sauce and allow to simmer so that the subtle tones of the asparagus infuses the sauce. Lastly, stir in the cashew cream. toss with your favorite pasta and garnish with chopped roasted cashews and parsley.