This Vegan Vodka Sauce recipe is creamy, luscious, velvety, and totally plant-based! Toss with penne pasta for a healthy dairy free version of the classic.
Grab a fork, and mangia! We love serving this super creamy vegan vodka pasta with a pot luck salad and air fryer garlic bread for a complete meal. This is one restaurant-quality dish that is SO simple to make at home.
One of my favorite restaurant dishes to order is pasta with vodka sauce, I love the tomatoey creamy sauce combo forever! And what’s better than recreating a super yummy dish in your own kitchen, with healthier ingredients and for a fraction of the cost? Answer: nothing beats that!
This creamy plant-based vodka sauce recipe is loaded with sauteed vegetables, bold flavors from tomatoes and vodka, and a creamy addition to this blended sauce. Serve with your favorite pasta (I love penne or shells!) and Mangia.
This Plant Based Vodka Sauce Is:
- Bright
- Fresh
- Creamy
- Luxurious
- Satisfying
- Dairy Free, Vegan, and Gluten Free!
Make Vodka Sauce Dairy Free for a Healthy Version
This dairy free vodka pasta sauce is a fantastic take on the classic without all the dairy. I’m all about making recipes plant-based and dairy free when I can. Dairy-free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. You can achieve total richness and creaminess with some simple swaps.
By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless and dairy free meals for your table.
What’s In This Vegan Vodka Pasta Sauce Recipe?
- Garlic, Onions, Parsley – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive… think again, and give Misfits Market a look!
- Vodka – Use a really good vodka that you’d drink (no bottom shelf stuff for this recipe). You want a nice smooth vodka that is high quality.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.
- Diced Tomatoes: I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on! I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans. If you haven’t read about the dangers of consuming foods stored in BPA cans, head over to Nutrition Facts to read more.
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
- Cashews: I love raw unsalted cashews in this recipe – there’s no need to get roasted nuts, as the raw cashews make the perfect creamy addition to this recipe.
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.
Vegan Comfort Food Pasta Recipes for the WIN!
This vegetarian vodka pasta sauce is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company if you are having guests for dinner. It makes a great holiday meal as well, and a great veg addition to the table. The stove does most of the work, so you can enjoy hands-off time while you prep sides or a salad!
How Do I Make Vodka Sauce Vegan?
- Bring a large pot of water to a boil. Cook penne according to package directions and set aside.
- In another pot, add the olive oil and sauté the garlic and onions over low heat, for about 6 to 7 minutes until they begin to shimmer. Add the diced tomatoes and vodka, and simmer for 5 minutes, stirring until the alcohol has evaporated. Add the cashews, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 25 minutes.
- Once sauce is finished cooking, carefully remove the pot from the heat. Transfer the sauce to a blender (or use an immersion hand blender in the pot). Blend in high until the sauce becomes thick and creamy.
- Toss sauce with penne and serve hot. Garnish with fresh chopped basil, cracked pepper, and enjoy.
More Creamy Vegan Pasta Recipes You’ll Love!
Oat Milk Alfredo Sauce Recipe (Vegan, Gluten Free)
Vegan Stuffed Shells Recipe (Dairy Free & Egg Free)
Gluten Free Butternut Squash Mac and Cheese Recipe (Vegan)
Hummus Pasta Sauce Recipe with Lemon (Vegan, Gluten Free)
Vegan Pasta Salad with Mayo Recipe (Egg & Dairy Free)
Get the Same Ingredients I Use For My Vegan Penne Alla Vodka Pasta Sauce Recipe!
As always, if you make this vegan and gluten free vodka sauce recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Vegan Vodka Sauce
Ingredients
- 16 ounces penne or pasta shape of your choice, use gluten free if needed
- 1 large sweet onion sliced
- 2 tablespoons olive oil
- 4 cloves garlic
- 28 ounces No-Salt-Added Diced Tomatoes or 3 cups fresh tomatoes
- 1/4 cup good-quality vodka
- 1/2 cup cashews raw & unsalted
- 2 cups No-Salt-Added Vegetable Stock
- 1 teaspoon italian seasoning
- 1/2 teaspoon Himalayan sea salt
- 1/2 teaspoon freshly ground Tellicherry Black Pepper
- 1 cup fresh basil or basil, chopped
Instructions
- Bring a large pot of water to a boil. Cook penne according to package directions and set aside.
- In another pot, add the olive oil and sauté the garlic and onions over low heat, for about 6 to 7 minutes until they begin to shimmer. Add the diced tomatoes and vodka, and simmer for 5 minutes, stirring until the alcohol has evaporated. Add the cashews, vegetable stock, Italian seasoning, salt, and pepper and bring to a boil. Reduce to a simmer, and cook covered for 25 minutes.
- Once sauce is finished cooking, carefully remove the pot from the heat. Transfer the sauce to a blender (or use an immersion hand blender in the pot). Blend in high until the sauce becomes thick and creamy.
- Toss sauce with penne and serve hot. Garnish with fresh chopped basil, cracked pepper, and enjoy.
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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There’s nothing better during Lent on those meatless Fridays than stick to your ribs pasta and this one is fabulous