Cook pasta according to package directions in salted water, drain and set aside Turn on oven broiler (if you’re going to melt mozz on top)

Heat a large oven-proof skillet over medium heat. Add butter then add garlic and sauté for 30 seconds. Stir in tomatoes, vodka, ¼ tsp salt, and crushed red pepper.

Bring to a boil then lower to a simmer for 5 minutes. Add cashews, water, nutritional yeast, olive oil, tomato mixture from pan, and ½ tsp salt to the blender.

Blend on high until completely smooth, stopping every once in a while, to remove the top to release steam. Taste for saltiness, add more if needed. P

our mixture back into the pan and add cooked pasta. Toss to combine.

This is perfectly delicious like this, but if you want some extra oomph, top with mozzarella, place in the oven under the broiler until the mozzarella melts. 3-4 minutes, keeping a close eye for burning.

Top with vegan parmesan or extra crushed red pepper flakes for serving (these are both a must in my opinion!).