This is a classic sauce that is so easy and everyone loves it.  If you don’t eat pasta, serve it over zoodles, spaghetti squash or do what I do – a smaller amount of pasta supplemented with lots of cooked, seasonal vegetables (e.g. asparagus, carrots, peas, mushrooms.) You can make it spicy or not at all. One of the reasons I wanted to share this recipe is to show you different ways you can swap for heavy cream in a savory recipe.  I never have heavy cream just hanging around the fridge, and I also never feel the need to buy it either.  When I refer to a ”rich, homemade cashew milk” in the recipe, I’m talking about making it with a base like JOI and doubling the quantity of cashew base I usually use.  Some people swap coconut milk for heavy cream and don’t detect a coconut flavor; some people do and don’t care for it. Lastly, the vodka is optional, but the alcohol does burn off so you can give this to children.  And, the vodka actually does provide a balancing flavor to the tomatoes and helps to emulsify the sauce.
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