A hand holds a fork, twirling creamy pasta topped with herbs on a white plate. The plate rests on a red cloth atop a gray surface. In the blurred background, there is a glass of red wine, evoking the comfort of savoring an oats recipe at home.

About this recipe

For me, this pasta is the perfect example of why simple recipes are often the best ones. With just pantry ingredients, a handful of cashews, and a quick blend, you get a sauce that feels creamy and indulgent without using cream at all.
It’s fast, it’s reliable, and it tastes like something you’d order at your favorite Italian spot — but made at home, your way.

Why You’ll Love This recipe

Creamy without dairy thanks to blended cashews. You could use cashew sour cream in a pinch.
Ready in 20 minutes — truly weeknight-friendly.
Pantry-friendly: everything comes from your shelf.
Flexible: works with penne, rigatoni, spaghetti, gluten-free noodles, you name it.
Family-friendly: mild heat and big flavor.

Ingredient notes

Uncooked pasta, a bowl of chopped tomatoes, sliced garlic, cashews, dried herbs, chili flakes, salt, and pepper are arranged on a gray marble surface—each ingredient set out as precisely as toppings for overnight oats with chia.

Pasta — Penne is classic for vodka sauce, but rigatoni holds sauce beautifully. Spaghetti works, too.
Canned Tomatoes — San Marzano tomatoes give a sweeter, deeper flavor. Whole or crushed.
Vodka — Enhances flavor and aroma; it evaporates as it cooks.
Cashews — Raw, unsalted cashews blend into a naturally creamy sauce. If your blender isn’t powerful, soak the blades in hot water for 10 minutes.
Garlic + Red Pepper Flakes
Olive Oil & Oregano

Substitutions

No vodka → use water or broth + a splash of white wine vinegar or tequila.
No cashews → use heavy cream, homemade cashew sour cream or cashew milk.
No tomatoes → tomato purée works but results in a slightly smoother sauce.

A white pot filled with a chunky tomato stew, featuring diced tomatoes, chopped yellow peppers, and cashew pieces. Reminiscent of an inventive overnight oats recipe, a wooden spoon rests inside, stirring the vibrant mixture on a white surface.

How to make it.

Cook your pasta. Salt the water generously and cook according to package directions. Save ½ cup pasta water.
Sauté the aromatics. In a skillet or Dutch oven, warm the olive oil over medium heat. Add garlic, red pepper flakes, and oregano; cook 30 seconds until fragrant.
Add the vodka. Let it bubble for 1 minute so the alcohol cooks off.
Simmer the sauce. Add tomatoes and cashews. Bring to a gentle simmer.
Blend until smooth. Use an immersion blender or transfer to a blender. Season with salt and black pepper.
Finish the pasta. Return the sauce to the pot, add pasta, and loosen with pasta water as needed.
Serve. Top with vegan parmesan, olive oil, and parsley.

💡 Pro Tip: Always salt your pasta water before cooking—it makes a huge difference! Plus, save some pasta water to adjust the sauce’s consistency.

VARIATIONS

Name: Creamy Vegan Vodka Sauce Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb dried pasta (penne, rigatoni, or spaghetti); 2 tbsp olive oil; 2 –3 garlic cloves (sliced); 1 tbsp dried oregano; 1 tsp red chili flakes; 2 oz vodka (50 ml); 1 28-oz can whole or crushed tomatoes (San Marzano recommended); ⅓ cup raw cashews (more for extra creaminess); Salt + black pepper to taste; Fresh parsley (chopped (for serving))

Spicy vodka sauce: add extra red pepper flakes or Calabrian chili paste.
Creamier version: add 2 extra tablespoons of cashews.
High-protein twist: add crispy tofu, white beans, or chickpeas.

HOME COOK–TO–HOME COOK TIPS

Saving pasta water is non-negotiable — it brings the whole sauce together.
If you want another cozy pasta idea, try my Creamy Orzo is a favorite
Serve it with my simple vinaigrette salad
If your sauce tastes too acidic, add a tiny pinch of sugar.
Blend slowly: start low, then increase speed to avoid splattering hot sauce.
For extra depth, sauté a tablespoon of tomato paste with the garlic.

A person holds a forkful of yellow fettuccine pasta in tomato sauce over a white plate. In the background, next to a clear plastic cup of red wine, there’s an open jar of overnight oats, adding a modern twist to the scene.

FAQ

What can I use instead of heavy cream for vodka sauce?

Coconut cream: It gives a similar texture and richness as heavy cream.
Cashew cream: Blend soaked cashews with water until smooth and creamy.
Almond milk: Use unsweetened almond milk as a lighter alternative to heavy cream.
Soy cream: A plant-based option, soy cream can be used as a substitute for heavy cream in vodka sauce

What does vodka do in the sauce?

Vodka is used in vodka sauce to add a subtle spirit flavor. It also helps to balance the tomatoes’ acidity and enhances the cream’s richness. When added to the sauce and simmered, the alcohol in the vodka evaporates, leaving behind its distinctive flavor.

Are all vodkas vegan?

Most vodkas are vegan as they are made from a base of grains such as corn, wheat, or potatoes, which are naturally vegan.

Can I make this recipe without alcohol?

Yes! Omit the vodka or replace it with a vegetable broth or lemon juice splash for acidity.

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A white bowl of creamy tagliatelle pasta with vegan vodka sauce, topped with black pepper, sits on a red cloth napkin. A glass of red wine rests nearby on a gray stone table, creating a cozy and inviting setting.

Creamy Vegan Vodka Sauce Pasta

Alejandra Graf

Rich, silky, and completely dairy-free, this vegan vodka sauce is my kind of weeknight magic. It comes together in about 20 minutes with nothing but pantry tomatoes, garlic, and a handful of raw cashews that blend into the creamiest sauce. Simple ingredients, big comfort — the kind of dinner you’ll want to keep on rotation.

5 de 2 votos

Prep Time 5

Cook Time 15

Total Time 20

Course main dish

Cuisine American

Servings people

Calories 430 kcal

Equipment

Pasta pot
Large skillet or Dutch oven
Can opener
High-speed blender or immersion blender

Ingredients

1 lb dried pasta penne, rigatoni, or spaghetti
2 tbsp olive oil
2 –3 garlic cloves sliced
1 tbsp dried oregano
1 tsp red chili flakes
2 oz vodka 50 ml
1 28-oz can whole or crushed tomatoes (San Marzano recommended)
⅓ cup raw cashews more for extra creaminess
Salt + black pepper to taste
Fresh parsley chopped (for serving)

Instructions

Cook the pasta. Salt your water well, cook pasta according to package instructions, and reserve ½ cup pasta water.
Sauté the aromatics. In a skillet or Dutch oven, heat the olive oil over medium. Add garlic, red chili flakes, and oregano. Cook for 30 seconds until fragrant.
Add the vodka. Pour it in and let it simmer for 1 minute to cook off the alcohol.
Simmer. Add tomatoes and cashews. Bring to a gentle simmer.
Blend. Turn off the heat and blend the sauce with an immersion blender or transfer carefully to a blender. Season with salt and black pepper.
Finish. Return the sauce to the pot. Add pasta and loosen with reserved pasta water until creamy.
Serve. Top with parsley and vegan parmesan if you like.

Notes

To store vegan vodka sauce pasta, follow these steps: Let the pasta cool completely: Wait until the pasta and sauce have cooled to room temperature before storing them. Transfer to a container: Place the pasta and sauce in a shallow, airtight container.

Time-Saving Hack: Use tomato purée and pre-made cashew cream to skip the blending step!

Nutrition

Serving: 150grsCalories: 430kcalCarbohydrates: 69gProtein: 14gFat: 9gSaturated Fat: 1gSodium: 186mgPotassium: 621mgFiber: 6gSugar: 8gVitamin A: 397IUVitamin C: 12mgCalcium: 79mgIron: 4mg

Keyword creamy vegan vodka sauce, vodka sauce, vodka sauce pasta

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information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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