Saturday, March 5, 2011

Vegan Vodka Cream Sauce Recipe. Definitely 'Jersey Shore' Inspired.


I love Jersey Shore, and when it comes to enjoying pop culture, I do me. Jersey Shore fills the void in my heart left by The Simple Life and The Hills. Can you imagine if they actually film a season in Italy?! Hey, stop rolling your eyes!

In case you haven't caught an episode or just can't stand that show (two things I will never understand) the cast is a big fan of family style Sunday night dinners. I've noticed they make a lot of vodka cream sauce for their pasta.  If Snooks can do it, I imagine I can too, vegan style! Maybe even without almost burning down the kitchen! Although, I should save drinking the leftover vodka until after the cooking, for safety measures.

You will need:
     *2lb of fresh tomatoes (or 2 cans of diced tomatoes.)
     *Olive oil
     *1 red onion
     *5 cloves of garlic (I'm just assuming what a normal person would use. I used 11)
     *1/4 cup red wine (jungle juice of pasta sauces! Soooo Jersey Shore)
     *1/2 soaked cashews + 3/4 cup water (or one cup soy creamer)**
     *1/2 cup vodka
     *1 tsp agave nectar
     *1 tsp salt
     *1/2 tsp pepper
     *1 Tbs Italian seasoning

**I like making cashew cream - it's rich and it helps limit my soy intake. To make the cashew cream for this recipe, soak a heaping 1/3 cup of raw, unsalted cashews for 6 hours at room temperature, or overnight in the fridge. You can boil them if you are short on time, at medium high for about 20 minutes. Soaked/boiled they will measure out to about half a cup. In a blender, add cashews and 3/4 water for 1 cup of cashew cream!

First, chop your onion. The sauce will be blended, so dice it, roughly chop it, whatever you want. Add about 2 Tbs of olive oil to a pan and turn it onto medium heat, bringing down heat to medium/low once your onions start sizzling. Saute until soft and transparent (7-10 minutes) or caramelized (20 or longer). When your onions are close to done, add your Italian herbs, so they can cook into the onions.


Dice your tomatoes, trying your best to de-seed them as you go. Add to the onions, turn up to medium/ medium high, and cook for about 20 minutes. About 15 minutes in, add your chopped garlic.  Don't let it burn! When tomatoes are cooked down, add agave nectar, 1/4 cup red wine, 1/2 Tbs of salt and a dash of pepper. Let go for another 5 to 10 minutes.

Melody of colors! This is why I like using fresh tomatoes as opposed to canned.

Cooked down

Wine

Everything goes in the blender! Blend til smooth and put back into your pot/pan. At this point decide if you need more Italian seasoning, salt and/or pepper.  Add 1/2 cup vodka and cook on medium high until the strong vodka flavor cooks away, about 10 - 15 minutes. Whisk in your cashew or soy cream, bring to a light boil for a couple of minutes and you are done!

Whisk in cream.

Cook til incorporated! It should only take a few minutes. 

Finito! 

Update: The Italy season was super depressing and so began the end of my love affair with Jersey Shore. I also never use fresh tomatoes anymore; they are so expensive and canned ones taste the same to me. 

15 comments:

  1. Thanks Megan! I'm so excited about having vodka cream sauce again!

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  2. You are out of control! You can make crazy things vegan, and great! I get inspired by the Jersey Shore for cooking as well. Why is this?

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  3. Thanks Lena! It's all that Italian food they are always making, eating or talking about. I love that we both love that show. I can't wait for the next episode! Are you so excited for them to go to Italy?

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  4. Thank you! It's really delicious, and well worth the effort!

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  5. We made this last night and it was delish -- served over penne and alongside garlic bread. We had extra, so I used it as a wrap spread along with homemade seitan, romaine, and miscellaneous refrigerator veggies. Great recipe!

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    1. Thank you! It can be quite challenging to write out recipes, and I try to make them as easy to follow as possible! I'm stoked to hear that it turned out!

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    2. Totes easy to follow, actually. The extra portion thickened overnight and turned into vodka tomato spread, which I call a win.

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  6. I made this last night after craving Vodka Sauce on Christmas. It came out AMAZING (and I am Italian and from Jersey) although I didn't use a blender and next time I would use a little less cashew cream. I don't think that non-vegans would ever know that there was not real cream in the recipe! Thanks again!

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    1. Thank you! I'm so honored that you liked it! :D I really enjoyed this recipe. I have an easier version of it here too - http://vegansaurus.com/post/21857290357

      Thank you again! <3

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  7. This is better than vodka sauce with cream, thank you!!!

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