Cozy Penne Alla Vodka with Cashew Cream Sauce

Follow cooking instructions on the pasta package; after draining, drizzle with olive oil and toss to prevent sticking. In your food processor or high-speed blender, combine all ingredients for the cashew cream sauce (soaked cashews, sea salt, minced garlic, nutritional yeast, water or bone broth) and process until smooth. If too thick, add a pinch more water or broth and blend again. Set the cashew cream aside. In a skillet or large saucepan, warm the extra virgin olive oil. Add the finely chopped onions and allow them to soften. Add the Tamari sauce, stir well, then add the tomato puree, followed by the vodka (if your stove has an open-flame, remove the pan from the stove while pouring in the vodka). Mix well. Cook and reduce the sauce for about 3 minutes. Turn the heat to the lowest setting. Slowly add some cooked pasta and cashew cream sauce to the pan and toss until well-coated. Serve with a sprinkle of parmigiano-reggiano or nutritional yeast, and optional crispy pan-fried pancetta or freshly chopped green onions.