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1
Preheat oven to 375 degrees F.
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2
Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent.
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3
Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.
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4
Meanwhile, add the tomatoes and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper.
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5
Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours.
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6
While the sauce simmers in the oven, prepare the cream:
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7
Add cashews and non dairy milk to a blender and blend until completely pureed and smooth, set aside.
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8
Remove tomato sauce from the oven and let cool for 15 minutes.
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9
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency (or if you have an immersion blender, that would work well here). Return to the pan.
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10
Reheat the sauce, add 2 tablespoons fresh oregano and enough cashew cream to make the sauce a creamy consistency.
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11
Add salt and pepper, to taste, and simmer for 10 minutes.
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12
Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain.
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13
Toss the pasta into the sauce and cook for 2 minutes more.
