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Close up of a plate of penne pasta covered with vodka sauce.

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.
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 C of sauce)
Calories 222kcal



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


  • Finely dice onion and mince garlic.
    1 cup onion, 3 cloves garlic
  • Melt 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.
    ¼ cup vegan butter
  • Next, add the minced garlic and cook for another 2-3 minutes, until fragrant.
  • Pour your tomatoes and vodka into the pot. Stir to combine and scrape any onion or garlic that sticks to the bottom.
    3 cup crushed tomatoes (tomato puree), 3 cup diced tomatoes, ½ cup vodka
  • Toss in dry oregano and dry basil, nutritional yeast, salt and pepper to taste. Stir to combine.
    1 teaspoon dry basil, ½ teaspoon dry oregano, ¼ cup nutritional yeast, 1 teaspoon salt, ¼ teaspoon black pepper
  • 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 vegan "half and half" cream (OR canned coconut milk OR cashew cream). Stir to combine and simmer for another 10 minutes.
    ⅔ cup vegan "half and half" cream
  • The sauce is now ready to serve over your favorite cooked pasta! For a full batch of this sauce, it should be enough for two 375–400 g boxes of pasta (if you also add a can or two of chickpeas into the mix)!



This recipe makes a large quantity and can be cut in half if needed.
Vegan cream substitute options: If you can’t find vegan half and half cream, you can substitute for C canned coconut milk (select the regular/ full fat version) OR substitute for cashew cream. To make cashew cream, soak C raw cashews in water (overnight in the fridge or in boiling water for 5-10 minutes) then blend with ½ 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.


Serving: 1Serving (⅙ 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