Finely dice onion and mince garlic.
1 cup onion, 3 cloves garlic
Melt vegan butter or margarine in a large sauce pot, over medium heat. Once melted, add the onion and cook for about 5 minutes, until it’s started to soften.
¼ cup vegan butter
Next, add the minced garlic and cook for another 2-3 minutes, until fragrant.
Pour your tomatoes and vodka into the pot. Stir to combine and scrape any onion or garlic that sticks to the bottom.
3 cup crushed tomatoes (tomato puree), 3 cup diced tomatoes, ½ cup vodka
Toss in dry oregano and dry basil, nutritional yeast, salt and pepper to taste. Stir to combine.
1 teaspoon dry basil, ½ teaspoon dry oregano, ¼ cup nutritional yeast, 1 teaspoon salt, ¼ teaspoon black pepper
Place a lid on pot and turn heat down to low. Simmer the sauce, with the lid on for at least 30 minutes (up to an hour, stirring occasionally).
After the sauce is simmered pour in vegan "half and half" cream (OR canned coconut milk OR cashew cream). Stir to combine and simmer for another 10 minutes.
⅔ cup vegan "half and half" cream
The sauce is now ready to serve over your favorite cooked pasta! For a full batch of this sauce, it should be enough for two 375–400 g boxes of pasta (if you also add a can or two of chickpeas into the mix)!