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).
Servings 6 Servings (8 cups of sauce)
Large sauce pot with lid
- 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)
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!
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.
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