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Vodka Sauce Beans (dairy free)

Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Method: frying
Servings: 8 servings

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.