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Vegan penne alla vodka in a bowl, garnished with basil and vegan parmesan cheese.
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5 from 1 vote

Vegan Vodka Sauce (Vegan Penne Alla Vodka)

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: American, Italian
Diet: Vegan
Servings: 4
Calories: 535kcal
Author: Iosune Robles

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
US Customary - Metric

Instructions

  • Blend the cashews: Drain the soaked cashews and blend them with the water until smooth. Set aside.
    Cashew cream in a bow.
  • 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.
    Cooked pasta in a pot and reserved pasta water in a bowl.
  • 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.
    Sautéed onion and garlic in a skillet.
  • 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.
    Sautéed onion and garlic with tomato paste, salt, and pepper in a skillet.
  • Deglaze with vodka: Pour in the vodka to deglaze the skillet, stirring until the vodka has evaporated.
    Sautéed onion, garlic, tomato paste, salt, pepper, and vodka in a skillet.
  • Add pasta water: Add the reserved pasta water to the skillet and stir until smooth, about 1 minute.
    Sautéed onion, garlic, tomato paste, salt, pepper, vodka, and reserved pasta water in a skillet.
  • 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.
    Vegan vodka sauce in a skillet before adding vegan butter and parmesan cheese.
  • 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.
    Vegan vodka sauce in a skillet.
  • 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.
    Vegan penne alla vodka in a skillet.
  • Serve: Serve immediately with more vegan Parmesan shreds if desired.
    Vegan penne alla vodka in a bowl.

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.

Nutrition

Serving: 1serving | Calories: 535kcal | Carbohydrates: 61g | Protein: 13g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 1120mg | Potassium: 705mg | Fiber: 5g | Sugar: 8g | Vitamin A: 667IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 3mg