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Vodka Sauce Beans (dairy free)
Equipment
- heavy bottomed pan
- microplane
Ingredients
- 2 tbsp olive oil
- 1 yellow onion finely diced
- 3 cloves garlic finely minced
- 2 cans beans butter bean or cannellini, drained
- 1/3 cup nutritional yeast
- 2 tsp calabrian chili paste or 1/2 tsp red pepper flakes
- 4 tbsp double concentrated tomato paste
- 1/2 cup vodka
- 26 oz tomato purée
- 1/4 cup raw cashews
- 1 tsp kosher salt more, to taste
For Garnish
- basil to taste
- black pepper to taste
- olive oil to taste
Instructions
- In a pan over medium heat, add olive oil and sauté onions for 2-3 minutes. Add garlic, calabrian chilis or chili flakes and tomato paste. Cook down for a few minutes, stirring continuously until the paste starts to darken (about 2 minutes)
- Add vodka to the pan and cook for for a few minutes, until the liquid has completely cooked off. Add tomato purée, nutritional yeast and salt and lower heat to a simmer, stirring occasionally. Cook down for about 10 minutes, until the mixture thickens.
- 1) If you have an immersion blender, add cashews to the pan along with tomato purée and after simmering, blend until smooth. 2) If using a blender, carefully add cashews to the blender along with about 1/4 or 1/2 cup of the simmered sauce. Blend until smooth, then add to the sauce mixture. Be very careful as it's typically not recommended to blend hot ingredients!
- Add beans to the sauce mixture and let cook for an additional 2 minutes. Drizzle with olive oil for garnish, fresh basil if desired, and black pepper. Store leftovers in an airtight container in the refridgerator for up to 5 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
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