If possible, use premium vodka; inexpensive brands can taste harsh in this sauce.
To have a chunky sauce, blend the cashews with the unsweetened soy milk. Don’t blend the tomatoes. Add the soy cashew cream to the sauce before stirring the sauce into the pasta.
This recipe works with roasted zucchini, roasted eggplant, roasted fennel, and even roasted carrots.
Use sauce immediately or store in refrigerator for up to a week or in the freezer for up to 6 months.