Vegan Pasta alla Vodka (Cashew Cream Vodka Sauce)

Name: Vegan Pasta alla Vodka (Creamy Cashew Vodka Sauce)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 lb 454 g dried pasta (penne, rigatoni or spaghetti); 2 tablespoons olive oil; 2 to 3 garlic cloves (sliced thin); 1 tablespoon dried oregano; 1 teaspoon red chili flakes (adjust to taste); 2 oz 50 ml vodka; 1 28 oz can whole or crushed tomatoes (San Marzano recommended); ⅓ cup raw unsalted cashews; Salt and black pepper to taste; Fresh parsley (chopped (for serving)); Vegan parmesan (optional, for serving)

Creamy vegan vodka pasta twirled on a fork over a white plate.

About this recipe

This vegan pasta alla vodka is my go to when I want something that tastes like a restaurant meal but takes 20 minutes and uses pantry ingredients. The sauce is creamy, rich and silky, and the secret is raw cashews. They blend right into the tomato sauce and give it that luscious texture you would normally get from heavy cream, but without any dairy.

It is one of those recipes that I make over and over. Simple, reliable and impressive enough to serve to anyone.

Why you will love this recipe

Creamy without dairy: raw cashews blend into the sauce for a silky texture. No cream, no cheese needed.
Ready in 20 minutes: the sauce comes together while the pasta cooks.
Pantry friendly: canned tomatoes, cashews, garlic, dried oregano, red pepper flakes and vodka. That is it.
Flexible: works with penne, rigatoni, spaghetti, linguini or gluten free noodles.
Family friendly: mild heat and big flavor that everyone loves.

Ingredient notes

Ingredients for vegan vodka pasta: uncooked pasta, canned tomatoes, garlic slices, cashews, dried oregano and red pepper flakes.

Pasta: penne is classic for vodka sauce, but any shape works. Rigatoni and linguini are great too.
Canned tomatoes: San Marzano tomatoes give a sweeter, deeper flavor. Whole or crushed both work.
Vodka: just 2 oz (50 ml). You can substitute with tequila or simply omit it.
Cashews: raw and unsalted. They blend into the sauce for creaminess. If your blender is not powerful, soak the cashews in hot water for 10 minutes first. You can substitute with blanched almonds.
Garlic: sliced thin so it does not burn.

Vegan vodka sauce in a white pot before blending, with tomatoes, cashews, garlic and spices.

How to make vegan vodka pasta

Cook the pasta. Salt the water generously (it should taste like the sea) and cook according to package directions. Reserve 1 cup of pasta water before draining.
Sauté the aromatics. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the sliced garlic, red pepper flakes and oregano. Cook for 30 seconds, just until fragrant.
Add the vodka. Let it bubble for 1 to 2 minutes so the alcohol cooks off.
Add the tomatoes and cashews. Bring to a gentle simmer, then turn off the heat.
Blend until smooth. Use an immersion blender or carefully transfer to a regular blender. Blend until completely smooth and creamy. Season with salt and black pepper.
Finish the pasta. Return the sauce to the pot, add the drained pasta and toss to combine. Add pasta water a little at a time until the sauce is creamy and coats the pasta.
Serve. Top with vegan parmesan, a drizzle of olive oil and fresh parsley.

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Home Cook Tips

Always save pasta water. It is starchy and helps the sauce cling to the pasta. Reserve at least 1 cup before draining.
Slice the garlic, do not mince it. Small pieces burn in seconds and make the whole sauce bitter.
Blend slowly. Start on low speed and increase gradually to avoid splattering hot sauce everywhere.
If the sauce tastes too acidic, add a tiny pinch of sugar to balance it out.
For extra depth, sauté a tablespoon of tomato paste with the garlic before adding the vodka.
Look for good canned tomatoes. The best ones list just “tomatoes” in the ingredients, with no added salt or citric acid.

Variations

Spicy vodka sauce: add extra red pepper flakes or a spoonful of Calabrian chili paste.
Extra creamy: add 2 extra tablespoons of cashews before blending.
High protein: add crispy tofu, white beans or chickpeas.
With tequila: swap the vodka for tequila blanco. It adds a slightly smoky flavor that works really well.
Without alcohol: omit the vodka entirely. Adjust the texture with extra pasta water.

Person twirling creamy vegan vodka pasta on a fork over a white plate.

What to serve with vodka pasta

A simple green salad with my easy homemade vinaigrette. Add homemade croutons if you want extra crunch.
Roasted vegetables: broccoli, cauliflower or sautéed asparagus.
Crusty bread for dipping into the extra sauce.

How to store

Keep leftover pasta in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over medium heat with a splash of water or plant milk to bring back the creaminess. You can also store the sauce on its own (without pasta) for up to 5 days in the fridge, or freeze it for up to 2 months. Thaw in the refrigerator overnight before reheating.

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Frequently asked questions

Does vodka pasta taste like alcohol?

No. The vodka cooks for 1 to 2 minutes, which evaporates the alcohol. What remains is a subtle flavor that enhances the tomatoes and makes the sauce richer.

How do you make vodka sauce creamy without dairy?

Raw cashews blended into the sauce create a naturally silky, creamy texture. No cream, no cheese needed. You can also use blanched almonds if you prefer.

What can I use instead of vodka?

Tequila blanco works really well and adds a slightly smoky note. You can also omit the alcohol entirely and adjust the texture with a bit more pasta water.

What pasta shape is best for vodka sauce?

Penne and rigatoni are classic because the tubes trap the sauce. But linguini, spaghetti or any shape you have on hand works perfectly.

Can I freeze vodka pasta?

The sauce freezes well on its own for up to 2 months. The pasta is better fresh, so store them separately if you want to freeze ahead.

Can I use almonds instead of cashews?

Yes. Blanched almonds work well. The texture will be slightly different but still creamy and delicious.

Is most vodka vegan?

Yes. Most vodkas are made from grains like corn, wheat or potatoes, which are naturally vegan. Check the label if you want to be sure.

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A white bowl of creamy fettuccine pasta with the best vegan vodka sauce is garnished with ground black pepper, sitting on a red cloth napkin. A fork and a glass of red wine complete this casual and inviting setting on a gray stone surface.

Vegan Pasta alla Vodka (Creamy Cashew Vodka Sauce)

Alejandra Graf

This vegan pasta alla vodka is my go to when I want something that tastes like a restaurant meal but takes 20 minutes and uses pantry ingredients. The sauce is creamy, rich and silky, and the secret is raw cashews. They blend right into the tomato sauce and give it that luscious texture you would normally get from heavy cream, but without any dairy. It is one of those recipes I make over and over because it is simple, reliable and impressive enough to serve to anyone.

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 Pot or Dutch Oven
High-speed blender or immersion blender

Ingredients

1 lb 454 g dried pasta (penne, rigatoni or spaghetti)
2 tablespoons olive oil
2 to 3 garlic cloves sliced thin
1 tablespoon dried oregano
1 teaspoon red chili flakes adjust to taste
2 oz 50 ml vodka
1 28 oz can whole or crushed tomatoes (San Marzano recommended)
⅓ cup raw unsalted cashews
Salt and black pepper to taste
Fresh parsley chopped (for serving)
Vegan parmesan optional, for serving

Instructions

Cook the pasta. Bring a large pot of water to a boil and salt it generously (it should taste like the sea). Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
Sauté the aromatics. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced garlic, red chili flakes and dried oregano. Cook for 30 seconds, just until fragrant. Do not let the garlic brown.
Add the vodka. Pour it in and let it simmer for 1 to 2 minutes so the alcohol cooks off.
Add the tomatoes and cashews. Pour in the canned tomatoes and add the raw cashews. Bring to a gentle simmer, then turn off the heat.
Blend until smooth. Use an immersion blender directly in the pot, or carefully transfer to a regular blender. Blend until completely smooth and creamy with no cashew pieces remaining. Season with salt and black pepper.
Finish the pasta. Return the sauce to the pot if you blended it separately. Add the drained pasta and toss to combine. Add reserved pasta water a little at a time (start with ¼ cup) until the sauce is creamy and coats the pasta.
Serve. Top with chopped fresh parsley, a drizzle of olive oil and vegan parmesan if you like.

Notes

Always reserve pasta water before draining. It is starchy and helps the sauce cling to the pasta perfectly.
Slice the garlic thin instead of mincing. Small pieces burn in seconds and make the whole sauce bitter.
Blend until completely smooth. If the sauce feels grainy, blend longer.
You can substitute the vodka with tequila blanco or omit it entirely.
Use blanched almonds instead of cashews if needed.
If the sauce tastes too acidic, add a tiny pinch of sugar.
For extra depth, sauté a tablespoon of tomato paste with the garlic.
Refrigerator: store in an airtight container for up to 3 days. Reheat in a pot over medium heat with a splash of water or plant milk.
Freezer: freeze the sauce only (without pasta) for up to 2 months. Thaw overnight in the refrigerator before reheating.

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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