Easy Creamy Vegan Vodka Sauce Pasta Recipe

Name: Creamy Vegan Vodka Pasta Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound dried pasta; 2 tablespoons olive oil; 2-3 garlic cloves (sliced); 1 tablespoon dried oregano; 1 teaspoon dried chili flakes; 2 oz Vodka 50 ml; 28 oz can tomato (1 large can- 749 grams); 1/3 cup raw cashew; chopped parsley for serving

If I tell you that this creamy vegan vodka sauce pasta is ready in 15 minutes, would you believe me? Moreover, this recipe is easy to make, creamy, perfect, and delicious.

Vegan Vodka Sauce Pasta is a delicious and creamy dish with a flavorful punch! This vegan version of a classic Italian favorite is made with a rich tomato-based sauce infused with vodka, garlic, and cashews.

pasta con vegan vodka sauce 33 — Delicious pasta alla vodka, vegan.

About this recipe

The dairy-free pasta sauce is tossed with your favorite pasta and topped with vegan parmesan cheese for an indulgent dish sure to please everyone. This vegan vodka sauce is surprisingly easy to make and delicious when served with a good Caesar salad or some greens with a simple vinaigrette.

Ingredients for the CREAMY VEGAN VODKA SAUCE PASTA

Pasta. Penne is one of the favorite types of pasta for vodka sauce. The ridges of the penne hold onto the sauce, and the shape is perfect for scooping up the sauce and cheese. But linguine, rigatoni or spagetti works well as well.
Canned tomato. San Marzano tomatoes are the best. Use whole or chopped.

Vodka. You only need one tiny bottle, not much needed, just 2 oz. If you don’t have vodka, you can substitute it with tequila.
Garlic. Thinly sliced, not chopped, so it does not burn. Putting it in tiny pieces will burn quickly, and the flavor will turn bitter.
Cashews. If you don’t have raw cashews, you can substitute them with blanched or sliced almonds.
Olive oil, oregano, and red chili pepper flakes.

A light bulb icon on a black background, adorned with a vibrant kale and Brussels sprouts salad.

💡How do you choose the best canned tomatoes?

Look for tomatoes that are labeled “whole” or “diced.” Whole tomatoes are usually more flavorful, while diced tomatoes are more convenient for cooking.

2. Check the ingredients list. Look for cans that list only tomatoes and salt—avoid any that list added preservatives, sugar, or other additives.

3. Check the can’s label for “packed in juice” or “packed in a puree.” Tomatoes that are packed in juice or puree tend to be more flavorful.

4. Look for tomatoes labeled “organic” or “no salt added.” Organic tomatoes are grown without chemical fertilizers or pesticides, while no-salt-added tomatoes are lower in sodium.

5. Consider the can’s expiration date. Make sure the tomatoes you buy are within their expiration date.

💥Super important💥

Do not forget to salt the water before cooking the pasta. 

It really makes a difference, and if you need water to thin your sauce, pasta water is the best water to use.

How to make vegan vodka sauce

Cook the pasta as directed on the package.
Add olive oil, garlic, red pepper flakes, and oregano in a large pot. Sauté for 30 seconds or so, and pour the vodka in. Let it cook for 1 minute or until the alcohol evaporates.
Add the tomatoes and cashews. When it starts to boil, turn the heat off, and with an immersion blender or blender, blend until smooth. Be careful not to burn yourself; it will be very hot—season with salt and pepper.
Pour the sauce into the pot if you use a blender. Start adding the pasta to the pot. If it is very thick, add water from where the pasta was cooked.
Finish with vegan Parmesan cheese and minced parsley. Serve with a Caesar salad, a salad with a simple vinaigrette, or a good kale salad.

A white icon of a pot on a black background.

If you want to make this vegan vodka pasta even faster, use tomato puree and sour cashew cream so you don’t have to blend it afterward.

Other vegan recipes that you may like:

u003cstrongu003eWhat can I use instead of heavy cream for vodka sauce?u003c/strongu003e

u003cstrongu003eCoconut creamu003c/strongu003e: It gives a similar texture and richness as heavy cream.u003cbru003eu003cstrongu003eCashew cream:u003c/strongu003e Blend soaked cashews with water to create a smooth, creamy consistency.u003cbru003eu003cstrongu003eAlmond milk:u003c/strongu003e Use unsweetened almond milk as a lighter alternative to heavy cream.u003cbru003eu003cstrongu003eSoy cream:u003c/strongu003e A plant-based option, soy cream can be used as a substitute for heavy cream in vodka sauce

u003cstrongu003eWhat does vodka do in the sauce?u003c/strongu003e

Vodka is used in vodka sauce to add a subtle spirit flavor to the sauce. It also helps to balance the acidity of the tomatoes and enhances the richness of the cream. u003cbru003eWhen added to the sauce and simmered, the alcohol in the vodka evaporates, leaving behind its distinctive flavor.

u003cstrongu003eAre all vodkas vegan?u003c/strongu003e

Most vodkas are vegan as they are made from a base of grains such as corn, wheat, or potatoes, which are naturally vegan. During the distillation process, any impurities and flavorings are removed, leaving a neutral spirit typically filtered through charcoal to remove residual flavors and impurities.u003cbru003eIt’s always a good idea to check the label or the brand’s website to confirm the ingredients if you are following a vegan diet.

Vegan Vodka Sauce Pasta is a great way to taste a classic Italian dish without meat or dairy. The rich, creamy sauce is full of flavor plus comes together quickly, making it perfect for busy weeknights. Enjoy this tasty vegan dinner and feel good knowing it’s both delicious and guilt-free!

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Creamy Vegan Vodka Pasta Sauce

Alejandra Graf

This recipe for creamy vegan pasta sauce is so delicious and easy to prepare that I'm sure it will become your goto recipe for date nights or any other celebration day.

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
12 in skillet or dutch oven
Can opener

Ingredients

1 pound dried pasta
2 tablespoons olive oil
2-3 garlic cloves sliced
1 tablespoon dried oregano
1 teaspoon dried chili flakes
2 oz Vodka 50 ml
28 oz can tomato 1 large can- 749 grams
1/3 cup raw cashew
chopped parsley for serving

Instructions

Cook the pasta as directed on the package.
In a large pot, add the olive oil, garlic, chili, and oregano. When it starts to smell delicious, 30 seconds or so, pour the vodka in. Let it cook for 1 minute or until the alcohol evaporates a little.
Add the tomatoes and cashews. When it starts to boil, you turn it off, and with an immersion blender or blender, blend everything. Be careful not to burn yourself; it will be very hot—season with salt and pepper.
Pour the sauce into the pot if you used a blender. Start adding the pasta to the pot. If it is very thick, add water from where the pasta was cooked.

Video

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.

Label and date the container: Label the container with the contents and the date it was stored to ensure that it is used within the recommended time frame.

Store in the refrigerator: Place the container in the refrigerator and store it for up to 3–5 days.

Reheat before serving: To serve, reheat the pasta and sauce in a saucepan over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat in the microwave, in a covered microwave-safe dish, stirring every 30 seconds until heated through.

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

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