This vegan vodka sauce is creamy, rich, and incredibly easy to make, coming together in just 30 minutes. Perfect for your vegan penne alla vodka, this dairy-free sauce is a delicious, plant-based alternative!
Looking for more delicious vegan sauces? Check out my vegan cashew Alfredo sauce, vegan Bolognese sauce, and vegan Worcestershire sauce. These tasty options are perfect for adding extra flavor to your dishes!
Making vegan penne alla vodka is simpler than you think! With just a few simple ingredients, you'll have a creamy, flavorful dish ready in no time. It’s the perfect meal for busy weeknights or whenever you're in the mood for something comforting and delicious.
This recipe is all about the perfect balance. The creamy vegan vodka sauce and the hearty penne come together perfectly. Feel free to add your favorite veggies like spinach or mushrooms to make it your own. However you make it, this dish will quickly become a favorite in your kitchen!
Ingredients for vegan vodka sauce
- Dry pasta: I used penne because it’s the classic choice for this dish, but you can use any pasta you like. Penne works really well since it holds the sauce, but rigatoni or fettuccine are great options too.
- Olive oil: I like using olive oil because it gives the sauce a rich, fruity flavor and it's the best choice for Italian dishes. But if you prefer, you can use other oils like vegetable or avocado oil for a more neutral taste.
- Onion: Yellow onions are my go-to because they have a great balance of sweet and savory flavors. You can also use red onions, white onions, or even shallots if you prefer a milder taste.
- Garlic.
- Tomato paste.
- Salt.
- Ground black pepper.
- Vodka: This is an important ingredient in the recipe and gives the dish its name. However, if you prefer a version without alcohol, you can skip the vodka and use a bit of vegetable broth or water instead.
- Cashews: These are perfect for making the sauce creamy. If you don’t have cashews, you can use macadamia nuts, blanched almonds, or sunflower seeds. For a nut and seed-free option, you can try using silken tofu or coconut cream instead.
- Water.
- Vegan butter: It makes the sauce much richer and creamier. If you'd like, you can skip it or add a little more olive oil instead.
- Vegan parmesan shreds: You can substitute it with nutritional yeast or any other store-bought or homemade vegan cheese, like my vegan parmesan cheese.
Find the full recipe with exact measurements in the recipe card below.
How to make vegan vodka sauce
Step 1: Drain the soaked cashews and blend them with water until smooth. Set them aside.
Step 2: Cook the pasta according to the package instructions. Drain and reserve ½ cup (120 ml) of pasta water. Set both aside.
Step 3: Heat olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 3-5 minutes.
Step 4: Stir in the tomato paste, salt, and pepper. Cook for 2-3 minutes until the paste turns bright red.
Step 5: Pour in the vodka, stirring until it evaporates.
Step 6: Add the reserved pasta water and stir for about 1 minute until smooth.
Step 7: Stir the cashew cream into the sauce and simmer on medium-low for 3-4 minutes.
Step 8: Add the vegan butter and Parmesan shreds, simmering for 3 more minutes until the sauce thickens.
Step 9: Toss the cooked pasta in the sauce until fully coated. Taste and adjust salt or pepper if needed.
Step 10: Serve immediately, adding more vegan Parmesan shreds if desired.
Storage instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: You can freeze the sauce in an airtight container for up to 1 month. The pasta may become slightly softer when reheated, but the sauce will keep its flavor.
Reheat from the fridge: Reheat in a skillet over medium-low heat, stirring occasionally until heated through. Add a splash of water or non-dairy milk if the sauce has thickened too much.
Reheat from the freezer: To reheat from the freezer, thaw the sauce overnight in the fridge. Then, reheat in a skillet over medium-low heat, adding water or plant-based milk to adjust the consistency if needed.
Frequently asked questions
You can serve it with a light green salad dressed in a simple vinaigrette, or pair it with vegan garlic bread or vegan breadsticks for a bit of crunch. Roasted vegetables like roasted cauliflower, roasted red peppers, or roasted broccoli make great side dishes, adding extra flavor to the meal. For something fresh, consider a vegan caesar salad or a peppery arugula salad. If you’re looking for a Mediterranean touch, grilled veggies or a vegan antipasto platter would also be a great choice.
Technically, kids should not consume traditional vodka sauce since it contains alcohol, even though much of the alcohol evaporates during cooking. However, the amount that remains is minimal and generally considered safe for most people. If you’re concerned about alcohol content, you can make a vodka sauce without the vodka. Substitute the vodka with vegetable broth, water, lemon juice, or a splash of white wine vinegar to maintain the tangy flavor while keeping it alcohol-free for kids
The best pasta to pair with vodka sauce is penne. Its tube shape helps the sauce stick to the pasta, giving you the perfect balance of creamy sauce and pasta. That said, you can also use other pastas like rigatoni, farfalle, or ziti. Any pasta with enough surface area to hold the sauce works well.
Yes, you can replace cashews with macadamia nuts, almonds, or sunflower seeds. If you're looking for a nut and seed-free option, silken tofu or coconut cream are great alternatives to create a creamy texture.
Yes, you can make this recipe gluten-free by using gluten-free pasta. You can easily find gluten-free penne, rigatoni, or any pasta shape that you prefer. Just make sure all the other ingredients, like the vegan parmesan and other seasonings, are also gluten-free. It's an easy swap and the recipe will still turn out delicious!
More vegan pasta recipes
Vegan Vodka Sauce (Vegan Penne Alla Vodka)
Ingredients
- ½ cup raw cashews, soaked overnight or boiled in water for 10-15 minutes
- ½ cup water
- 8 ounces dry pasta, I used penne
- 2 tablespoons olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- ⅔ cup tomato paste
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup vodka, or vegetable broth or water for an alcohol-free version
- 2 tablespoons vegan butter, optional
- ½ cup vegan parmesan shreds, or nutritional yeast
Instructions
- Blend the cashews: Drain the soaked cashews and blend them with the water until smooth. Set aside.
- Cook the pasta: Cook the pasta according to the package instructions. Drain the pasta, reserving ½ cup (120 ml) of pasta water, and set both aside.
- Sauté the onion and garlic: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until soft and fragrant, about 3-5 minutes.
- Add tomato paste, salt, and pepper: Add the tomato paste, salt, and pepper, and stir to combine. Continue stirring for 2-3 minutes, until the paste turns a bright red color.
- Deglaze with vodka: Pour in the vodka to deglaze the skillet, stirring until the vodka has evaporated.
- Add pasta water: Add the reserved pasta water to the skillet and stir until smooth, about 1 minute.
- Stir in the cashew cream: Add the cashew cream to the sauce and stir until the mixture is smooth. Lower the heat to medium-low and let it simmer for about 3 to 4 minutes.
- Add vegan butter and Parmesan: Mix in the vegan butter and vegan Parmesan shreds, then simmer for another 3 minutes until the sauce becomes smooth, glossy, and thick enough to coat the back of a spoon.
- Combine pasta and sauce: Add the cooked pasta to the sauce and toss until the pasta is completely coated. Taste and add more salt or pepper if needed.
- Serve: Serve immediately with more vegan Parmesan shreds if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze the sauce in a sealed container for up to 1 month. The pasta may soften when reheated.
- To reheat from the fridge, warm the sauce in a skillet over medium-low heat, adding water or non-dairy milk if it’s too thick.
- For freezer storage, let it thaw in the fridge overnight and then heat it up in a skillet, adding a bit of liquid if it’s too thick.
Janice says
This vodka sauce is a game changer! I made it for dinner tonight and it was so creamy and flavorful. I love that it's vegan but still tastes just like the classic! Will definitely be making this again. Thanks for the awesome recipe!
Iosune Robles says
Thank you so much, Janice. I’m so happy you loved it and that it gave you all the classic flavor in a vegan version. Hope you get to enjoy it again soon!