In a hot pan or saucepot, toss in the ¼ cup of vegan butter.
Add in the diced shallot and sauté until the shallots are translucent
Stir in the tomato paste
Turn up the heat and add the 1 oz of vodka
Cook down vodka until it is no longer fragrant
Turn the heat back down to medium and add ½ cup of coconut cream
Stir well to combine, and season with salt and onion powder