Vegan Vodka Sauce
Published
Pasta with vodka sauce was always one of my favorite dishes to order at restaurants, with its creamy, rich texture. This vegan version uses cashews to give you all that flavor without the dairy. So I can have my favorite comfort meal at home and stay dairy-free. It comes together quickly with simple ingredients you probably already have at home, making it perfect for weeknights and to freeze for later.
Easy Vegan Vodka Sauce Recipe
I love making this gluten-free sauce for an easy weeknight dinner because it feels so comforting yet comes together in no time. Cashews are a powerful ingredient in the vegan world to replace dairy because they provide the same silky and satisfying texture. I also added nutritional yeast to add a Parmesan-like flavor to the sauce. With simple pantry-friendly ingredients and just 30 minutes from start to finish, it’s a recipe you’ll turn to again and again. Plus, it’s versatile enough to pair with pasta, spoon over roasted veggies, or even use as a rich, creamy vegan pizza sauce.
Gluten-Free Cooking Tips
- Get a creamy texture. Soak the cashews in water for at least 4 hours, or boil them for 10 minutes if you’re short on time. Be sure to blend until the mixture is completely silky with no graininess. This makes all the difference in the final sauce.
- Don’t worry about the alcohol. It’s simmered off if done properly. Simmering for 3–4 minutes cooks off most of the alcohol, leaving behind just a subtle depth of flavor. The result is richness without any boozy aftertaste.
- Sauce too thick? Add reserved pasta water just a splash at a time, stirring until it clings perfectly to the pasta. The starch in the pasta water helps the sauce stay creamy instead of watery.
Vegan Vodka Sauce
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ¾ cup tomato paste
- ¼ cup vodka
- ½ cup raw cashews, soaked 4 hours or boiled 10 minutes (reserve some of the water)
- 1 tbsp nutritional yeast, sub for vegan parmesan
- ½ tsp salt, more to taste
- ¼ tsp ground black pepper, more to taste
- 10 oz. gluten-free pasta, of your choosing
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and sauté for 5 minutes until translucent. Add garlic and cook 1 minute, stirring constantly.
- Add tomato paste and simmer for 2-3 minutes until slightly reduced.
- Add vodka and simmer for another 3-4 minutes to reduce the vodka.
- Meanwhile, blend soaked cashews. Add water as needed, about ¼ cup, and blend until very smooth.
- Stir cashew cream into the vodka sauce.
- Add nutritional yeast, salt, and pepper. Simmer 2-3 more minutes until creamy. Keep the sauce warm until the pasta is done.
- Cook pasta according to package instructions. Drain and reserve some pasta water and add it to the sauce to thin it to your preference, about 1 cup. Toss pasta with the sauce.
- Garnish with vegan cheese or fresh basil to your liking. Serve warm and enjoy!
Notes
- Nut-free alternatives. If you need to skip cashews, swap in an equal amount of unsweetened coconut cream or oat cream. Both create a rich, velvety sauce, though coconut will add a hint of sweetness while oat cream keeps the flavor more neutral.
- Add spice: Add in red pepper flakes while you toast the tomato paste to add a bit of heat to the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Vegan Vodka Sauce Step by Step
Gather the ingredients: Gather all the ingredients together. Soak ½ cup raw cashews in water for 4 hours or boil them for 10 minutes. Reserve some of the water for later.
Sauté the aromatics: Heat 2 tbsp of olive oil in a large skillet over medium heat. Add 1 finely chopped small onion and sauté for about 5 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute, stirring constantly.
Cook the tomato paste: Add ¾ cup of tomato paste and let it simmer for 2–3 minutes until slightly reduced.
Add the vodka: Pour in ¼ cup of vodka and simmer for another 3–4 minutes to cook off and reduce the alcohol.
Make the cashew cream: Meanwhile, blend ½ cup of soaked or boiled raw cashews with about ¼ cup of the soaking or boiling water until very smooth, creating a cashew cream.
Finish the sauce: Stir the cashew cream into the skillet with the tomato-vodka mixture. Add 1 tbsp of nutritional yeast, ½ tsp of salt (or more to taste), and ¼ tsp of black pepper (or more to taste). Simmer for another 2–3 minutes until the sauce is creamy. Keep warm until the pasta is ready. Cook 10 oz. of gluten-free pasta according to the package instructions. Drain, reserving about 1 cup of pasta water.
Toss the pasta in the sauce: Stir the reserved pasta water into the sauce as needed to thin it to your desired consistency, then toss the pasta with the sauce.
Garnish and serve: Garnish with vegan cheese or fresh basil if desired. Serve warm and enjoy!
Serving Suggestions
This vegan vodka sauce is delicious tossed with short gluten-free pasta like fusilli or penne, and it’s also fantastic with gluten-free ravioli or gluten-free tortellini or the vegan-friendly alternatives. Top your dish with vegan Parmesan and fresh basil for a simple finish. For extra texture and flavor, try adding roasted vegetables such as zucchini, eggplant, or mushrooms. It even makes a great dipping sauce for warm gluten-free breadsticks.
Storage Instructions
Store any leftover vegan vodka sauce in an airtight container in the fridge for up to 4 days.
Reheat it gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened.
For longer storage, let the sauce cool completely and freeze it in a sealed container for up to 2 months. Thaw overnight in the refrigerator before reheating and tossing with fresh pasta.
