Vegan Vodka Sauce Pasta (Creamy & Dairy-Free)

This creamy vegan vodka pasta sauce is rich, flavorful, and incredibly easy to make. It’s the perfect dairy-free alternative to a classic Italian favorite—ready in just 20 minutes!
pasta con vegan vodka sauce 33

About this recipe

This creamy vegan vodka sauce pasta is the perfect combination of indulgence and simplicity. Ready in just 15 minutes, this dairy-free pasta dish is smooth, rich, and flavorful. Whether planning a cozy dinner or a date night or wanting a restaurant-quality meal at home, this recipe will be your new favorite!

Why You’ll Love This Vegan Vodka Sauce

Creamy & Rich: No dairy, just a velvety smooth sauce made with cashews.
Quick & Easy: Comes together in under 20 minutes with simple ingredients.
Healthy Twist: Packed with wholesome, plant-based ingredients.
Versatile: Works with penne, rigatoni, or spaghetti—your choice!

Ingredients for the Best Vegan Vodka Sauce

💡 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.

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How to make vegan vodka sauce

  1. Cook the pasta as directed on the package.
  2. 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.
  3. Add the tomatoes and cashews. When it starts to boil, turn the heat off, and blend it with an immersion blender or blender until smooth. Be careful not to burn yourself; it will be very hot—season with salt and pepper.
  4. 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.
  5. Finish with vegan Parmesan cheese and minced parsley. Serve with a Caesar salad, a simple vinaigrette, or a good kale salad.
💡 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.
pasta con vegan vodka sauce 40
A white bowl filled with creamy vegan vodka sauce fettuccine pasta topped with freshly ground black pepper is set on a red cloth. Next to it, a fork rests on the table. In the background, there's a half-full glass of red wine on a mottled gray surface. The setting is warmly lit.

Creamy Vegan Vodka Pasta Sauce

Alejandra Graf
This creamy vegan vodka pasta sauce is rich, flavorful, and incredibly easy to make. It’s the perfect dairy-free alternative to a classic Italian favorite—ready in just 20 minutes!
5 de 2 votos
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Course main dish
Cuisine American
Servings 6 people
Calories 430 kcal

Equipment

  • Pasta pot
  • 12-inch skillet or Dutch oven
  • High-speed blender or immersion blender

Ingredients
  

  • 1 pound dried pasta penne, rigatoni, or spaghetti
  • 2 tablespoons olive oil
  • 2 to 3 garlic cloves sliced
  • 1 tablespoon dried oregano
  • 1 teaspoon red chili flakes
  • 2 ounces vodka 50 ml
  • 28- ounce can tomatoes San Marzano recommended
  • 1/3 cup raw cashews or more if you want it creamier
  • Salt and black pepper to taste
  • Chopped parsley for serving

Instructions
 

  • Cook the pasta according to the package instructions. Reserve ½ cup pasta water before draining.
  • In a large skillet or Dutch oven, heat olive oil over medium heat. Add garlic, red chili flakes, and oregano, sautéing for about 30 seconds until fragrant.
  • Pour in the vodka and let it simmer for 1 minute until the alcohol cooks off.
  • Stir in the canned tomatoes and cashews. Bring to a gentle simmer.
  • Transfer the sauce to a blender or use an immersion blender to blend until completely smooth. Be cautious, as the sauce will be hot. Season with salt and black pepper to taste.
  • Return the sauce to the skillet and stir in the cooked pasta. If the sauce is too thick, add a little reserved pasta water to loosen it.
  • Garnish with chopped parsley and serve warm.

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

information

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

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

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?

  1. 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.

Alejandra Graf
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5 from 2 votes (2 ratings without comment)
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