Jon and Vinny's copycat pink sauce but vegan

Jon and Vinny's copycat pink sauce but vegan

Mar 19 2021



Serves 5

My daughter loves Jon and Vinny's pink sauce but they use so much cream in the original recipe that it usually gives her big tummy aches.... So I thought I would give it a try with something to substitute the cream... Cashew cream was the winner! It did not alter the taste nor the consistency and passed the test wit both thumbs up!


  • 1 bag of rigatoni
  • 1 cup of raw cashews
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1/2 cup of tomato paste
  • 1 tps of crushed peppers
  • 1/4 cup of fresh basil
  • 3 tbsp of olive oil
  • 2 tbsp of vodka
  • Optional: parmesan to serve ( or vegan parm if yum ant to keep 100% that way)


Place the cashews in a a medium bowl and cover with boiling water and leave to rest for 30 minutes.

Heat oil in a large skillet over medium. Add shallot, garlic and chili flakes and cook on medium until softened, about 5 minutes. Add tomato paste and cook, stirring occasionally, about 5 minutes. Add vodka and cook, stirring constantly, until liquid is mostly evaporated, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, until al dente.

Blend the cashew with the water in a high speed blender ( like a Vitamix) until super smooth. Add to the sauce and if too thick add some of the pasta water ( I added to to 1 generous cup) Season with salt and pepper; remove from heat.

Drain the pasta and make sure to reserve 1/2 cup of the water. Add pasta to skillet with sauce and toss. If still too thick add more of the cooking liquid. Season with salt and pepper and add some parmesan, tossing to coat and finish with freshly chopped basil!

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