Halibut à la Vodka

Puréed cashews make for a creamy, dairy-free sauce that pairs perfectly with halibut on a bed of pasta.

Serves: 4


  • 1/3 cup raw cashews
  • 1/3 cup water
  • 1½ cups marinara or other pasta sauce (try this Clean Eating recipe)
  • 2 to 4 tablespoons vodka (more makes it “spicier”)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • 4 Pacific halibut steaks, about 4 ounces each


  1. In a small blender or food processor, purée the cashews and ⅓ cup of water until smooth.
  2. In a large frying pan, over low heat, combine the cashew cream, marinara sauce, vodka, remaining 2 tablespoons water, and nutritional yeast.
  3. Add the halibut steaks to the pan in a single layer, skin-side down, and spoon the sauce over the fish.
  4. Cover and cook until the fish is done, around 8 minutes.
  5. Serve with whole-wheat pasta or over a bed of raw spinach (the heat from the sauce and fish should wilt the spinach).

Excerpted from Seagan Eating: The Lure of a Healthy, Sustainable Seafood + Vegan Diet by Amy Cramer and Lisa McComsey. © 2016 by Amy Cramer and Lisa McComsey. TarcherPerigee, an imprint of Penguin Random House LLC.