Vegan penne alla vodka

Boil a pot of water for the pasta; finely chop the garlic and shallot.

Salt the water and cook the pasta to package instructions; finely slice the mushrooms.

Blend half a cup of cashews with half a cup of water until liquefied; set the cashew cream aside. Without a high-power blender, soak the cashews overnight first.

Blend about half the can of San Marzano tomatoes on medium-high until smooth.

Heat a saute pan on medium-high, drizzle with olive oil, saute the garlic and shallot for a minute.

Add the mushrooms, season with salt and pepper, saute 2 to 3 minutes.

Add the vodka, deglaze the pan and cook off the alcohol a few minutes.

Add the tomato puree, then stir in the cashew cream until combined.

Add the pasta, season and stir; when it comes to a boil it is done.

Plate and finish with basil, olive oil and fresh cracked pepper.