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Two plates of penne alla vodka using vegan vodka sauce
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Creamy Vegan Vodka Sauce (Dairy Free)

This vegan vodka sauce recipe is made with one of three vegan cream substitutes, creating a rich, flavorful and dairy free sauce to serve over your favorite cooked pasta. Please note this recipe makes a large quantity and can be cut in half if needed (select one can of crushed/ pureed tomatoes in this case).
Course Main Course, Sauce
Cuisine Vegan
Keyword Dairy free vodka sauce, Vegan vodka sauce
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Servings (8 cups of sauce)
Calories 222kcal

Equipment

  • Cutting Board
  • Knife
  • Large sauce pot with lid

Ingredients

  • 1 28 oz can (800 mL) crushed tomatoes (tomato puree)
  • 1 28 oz can (800 mL) diced tomatoes (or second can of crushed tomatoes)
  • ½ C vodka
  • ¼ C vegan butter or margarine
  • 1 C onion , diced
  • 3 cloves garlic , minced
  • 1 tsp dry basil
  • ½ tsp dry oregano
  • ¼ C nutritional yeast
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2/3 C vegan half and half cream (OR coconut milk OR cashew cream; see notes below)

Instructions

  • Finely dice 1 C onion and mince 3 cloves garlic.
  • Melt ¼ C vegan butter or margarine in a large sauce pot, over medium heat. Once melted, add the onion and cook for about 5 minutes, until it’s started to soften.
  • Next, add the minced garlic and cook for another 2-3 minutes, until fragrant.
  • Pour the 2 cans of tomatoes and ½ C vodka into the pot. Stir to combine and scrape any onion or garlic that sticks to the bottom of the pot.
  • Toss in ½ tsp dry oregano and 1 tsp dry basil, ¼ C nutritional yeast, salt and pepper to taste. Stir to combine.
  • Place a lid on pot and turn heat down to low. Simmer the sauce, with the lid on for at least 30 minutes (up to an hour, stirring occasionally).
  • After the sauce is simmered pour in ½ C vegan half and half cream (OR ½ C canned coconut milk OR ½ C cashew cream). Stir to combine and simmer for another 10 minutes.
  • The sauce is now ready to serve over your favorite cooked pasta! For a full batch of this sauce (using 2 large cans of tomatoes), two 375–400 g boxes of pasta is a good amount to make for a full batch of this sauce, if you also add a can or two of chickpeas into the mix!

Video

Notes

Vegan cream substitute options: If you can’t find vegan half and half cream, you can substitute for 2/3 C canned coconut milk (select the regular/ full fat version) OR substitute for cashew cream. To make cashew cream, soak 2/3 C raw cashews in water (overnight in the fridge or in boiling water for 5-10 minutes) then blend with 1/2 C plant-based milk of choice, until smooth and creamy (use this full amount of cashew cream for a full batch of this recipe). 
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (1/6 of recipe) | Calories: 222kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 773mg | Potassium: 710mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1083IU | Vitamin C: 36mg | Calcium: 106mg | Iron: 2mg