Vegan Vodka Sauce can take any pasta recipe and turn it into the epitome of comfort food. It doesn't matter what kind of pasta you use, penne, chickpea pasta, linguine, whatever.
Once you combine it with this delicious sauce, you'll be drooling and ready to dive on in!
Comfort food is always a hit with my family, I mean when is it not a hit with anybody, right?!
My family also loves my Vegan Baked Ziti and Vegan Lentil Lasagna.
This one's another recipe that we can't seem to get enough of, especially when we serve it with some Cheesy Vegan Almond Flour Biscuits or Vegan and Gluten Free Garlic Bread.
Why you’ll love this recipe
- Super creamy sauce without using heavy cream
- Nut-free recipe that's great for those with allergies since we don't use raw cashews like many other vegan cream sauce recipes do
- An easy-to-make dairy-free vodka sauce
- It's something the whole family will love!
Creamy vegan vodka pasta sauce ingredients
Get all the details on these simple ingredients in the recipe card found at the bottom of the post.
- Olive Oil
- Yellow Onion
- Fine Sea Salt
- Minced Garlic Cloves
- Tomato Paste
- Diced Tomatoes
- Nutritional Yeast
- Crushed Red Pepper Flakes
- Light Canned Coconut Milk
How to make this easy vegan vodka sauce recipe
Heat olive oil over medium heat, and add the onions and salt to taste.
Cook them for 3 minutes, stirring frequently so they don't burn.
Next, add in the minced garlic and cook for an additional 1-2 minutes, or until the garlic is fragrant.
Be sure to stir so it doesn't stick or burn.
Now, add in tomato paste and coof for 3 minutes, continuing to stir constantly.
Stir in the diced tomatoes including the liquid, nutritional yeast, and the crushed red pepper.
Add the splash of vodka and stir the sauce.
Cover with the lid and bring the sauce to a gentle simmer.
Allow to simmer for 30 minutes with the lid on, stirring occasionally.
Remove the sauce from the heat and wait for the bubbles to stop.
Transfer the sauce carefully to a blender and blend on low-medium power until the sauce is smooth before returning it to the pot.
Place the sauce back on the stove over medium-low heat and stir in the can of coconut milk.
Cook for 5-10 minutes while stirring until the sauce is heated.
Taste test and add salt if desired before serving.
Storing and reheating
When you want to store your leftovers, if possible, store the sauce and pasta separately.
Your sauce can be stored in an airtight container like a mason jar in the fridge for up to 5 days.
If you've already mixed the sauce and pasta leftovers, they can be stored in an airtight container in the fridge for up to 3 days.
You will not want to store it any longer as the pasta will start to fall apart.
To reheat the sauce alone, I recommend reheating it on the stove.
If reheating the pasta alla vodka with the sauce and pasta together, I recommend the microwave or the stovetop if possible.
Ideas for serving
- I used Jovial brand gluten-free penne pasta to make vegan penne alla vodka but you can use your favorite pasta shape, such as linguine, lentil pasta, rigatoni, fettuccini, etc. You can also add this sauce to any other easy vegan pasta recipes.
- Add peas or broccoli and a little bit of vegan Parmesan cheese with some cooked pasta to make a deliciously easy and flavorful pasta dish.
- If you like a bit of heat, top this homemade sauce with crushed red pepper flakes.
- It's also great topped with fresh basil or parsley.
- Want more cheesiness? Try adding some of our Vegan Parmesan or store-bought Parmesan on top.
- Pair this dinner recipe with a nice Cucumber and Tomato Salad to round out your meal.
- Serve this with a side of Roasted Broccoli with Garlic.
Tips and variations
- Make sure that your vodka is gluten free if you are following a gluten-free diet.
- If you don't like cooking with vodka, you can swap this out for white wine. It will change the flavor slightly and won't technically be used in a penne alla vodka recipe, but, nonetheless, it will still be delicious.
- Nutritional yeast is the key ingredient to a creamy vegan vodka sauce, so don't skip it. You can also add 1-2 tablespoons of vegan Parmesan when stirring in the coconut milk if you want it even more cheesy.
- Making al dente pasta is helpful if you plan on storing sauce and pasta together so it will take the pasta a longer period of time to get soggy and break down.
- You can make simple swaps with various ingredients if needed. One I like to do is use whole tomatoes that I dice down instead of using canned diced tomatoes with a little bit of water added.
Frequently asked questions
While traditional vodka sauce calls for heavy cream, this vegan version is compeltely dairy-free, replacing the cream with coconut milk.
You certainly can freeze this delicious sauce. Once your pasta sauce has cooled down completely, you can place it in a freezer safe container or freezer safe bag and lay it flat to freeze in the freezer. This is great for saving room in the freezer to store more things. You can freeze this homemade sauce for up to 3 months. Be sure to label your bag or container with the contents and a use by date.
I recommend using a high-quality vegan vodka for this sauce. If it's something you enjoy drinking, it should be a good vodka to cook with.
I'd skip the cheap vodka if you can. Higher quality vodka brings a richer flavor.
This easy vegan vodka sauce recipe is rich, creamy and has the best tomato flavor.
It truly is versatile and something you really can add to various pasta dishes and have a full dinner in about an hour!
Vegan Vodka Sauce
- 2 tablespoon olive oil
- 1 small yellow onion, diced
- fine sea salt to taste
- 3 cloves garlic, minced
- 6 oz. tomato paste
- 28 oz. diced tomatoes
- 2 tablespoon nutritional yeast
- ⅛ teaspoon crushed red pepper flakes
- ½ cup vodka (ensure gluten-free if needed)
- 1 cup light canned coconut milk
- Heat olive oil in a 3-qt. pot over medium heat. Once the oil is heated, add the onions and season with salt to taste. Cook for 3 minutes, stirring frequently.
- Add the garlic and cook for 1-2 more minutes, until garlic is fragrant, stirring frequently.
- Add tomato paste and cook for 3 minutes, stirring constantly.
- Stir in the diced tomatoes with their liquid, nutritional yeast and crushed red pepper.
- Pour in the vodka and stir. Cover and bring to a simmer. Allow the sauce to simmer for 30 minutes with the lid on the pot, stirring occasionally.
- Remove from the heat and allow the sauce to stop bubbling. Carefully transfer the sauce to a blender and blend on low to medium power until smooth. Return the sauce to the pot.
- Place the pot of sauce over medium-low heat and stir in the coconut milk. Cook for 5-10 minutes, stirring occasionally, until the sauce is heated through. Taste test and add salt to taste.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.
This looks delicious!!! I can't wait to make it! I love vodka sauce, but hate the calories. This should be a great alternative!!
Thanks so much, Rachel! Hope you enjoy it! 🙂