This vegan vodka sauce is rich, creamy and super easy to make with just nine simple ingredients. Perfect over pasta, you'd never guess this decadent sauce was dairy-free!
When I was in college I waited tables at a place where the servers got a free meal for every shift we worked, and I very quickly became addicted to the penne alla vodka. It was weird to me because I couldn't stand the taste of vodka by itself (still can't!).
But now I know better. I've since learned that vodka is pretty much just alcohol and water, and the alcohol evaporates when you make vodka sauce. So is vodka sauce really just water sauce? Yes...but no.
I also learned that when the alcohol evaporates it interacts with the tomatoes in a way that enhances their flavors and makes them tastier. That's about as scientific as I can get here, but trust me, vodka gives the sauce a wonderful depth of flavor.
With that knowledge in hand I took to creating a dairy-free version of my old favorite, swapping out the typically used butter for olive oil and heavy cream for cashew cream. My vegan vodka sauce turned out way more delicious than any of the free dinners I got back when I was in college!
Jump to:
Ingredients You'll Need
- Cashews. We're using blended up raw cashews as the dairy-free base for our vegan vodka sauce. They must be raw (not roasted) in order for the recipe to work, and we'll be soaking them in water for a few hours so they blend up smoothly.
- Olive oil. Vegan butter could also be used.
- Onion.
- Garlic.
- Canned diced tomatoes.
- Canned crushed tomatoes. If you can't find these you could use another can of diced tomatoes and briefly blitz them in the blender.
- Vodka. Use a decent quality vodka here. It doesn't need to be top shelf, but if you use the cheap stuff you'll taste it. I like Smirnoff and Absolut for cooking.
- Salt & pepper.
Assuming you're making vegan pasta alla vodka with this sauce, you'll also want to add some dried pasta to your shopping list. I like to make vegan penne alla vodka, but any variety of pasta works! Vodka sauce also goes great with some fresh basil.
Fresh basil, red pepper flakes, and vegan Parmesan cheese are also great accompaniments, but not strictly required.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Drian and rinse your soaked cashews, then place them into a blender or food processor with some water.
- Blend until smooth.
Tip: Did you forget to soak your cashews? Try boiling them for 20 minutes instead. And for future reference, keep a stash of frozen soaked cashews on hand, so you never have to worry about forgetting! Just soak then freeze them right in the soaking water. When you're ready to use them, thaw, drain, rinse, and use like normal.
- Heat your olive oil in a large pot, then add diced onion. Cook the onion for a few minutes, stirring it constantly until it starts to soften up.
- Add minced garlic and cook it with the onion briefly. Keep stirring to prevent your garlic from burning.
- Add the crushed tomatoes, diced tomatoes and vodka. Stir everything up and bring the sauce to a simmer.
- Let the sauce continue to simmer until it thickens up a bit and all the alcohol cooks off.
Tip: You'll need to taste-test the sauce to make sure the alcohol has all evaporated. If it's still in there the sauce will taste funny.
- Pour the cashew cream mixture into the sauce, stir it up and let it simmer just a few minutes more.
- Take the pot off of heat and season your vegan vodka sauce with salt and pepper.
- Toss the sauce with your favorite cooked pasta and enjoy! I like to serve mine with some fresh basil, red pepper flakes and a sprinkle of vegan Parmesan cheese.
Tip: This recipe makes a big batch of sauce, because I find most blending devices don't work well with less than a cup of cashews. I don't recommend cutting down on the batch size unless you're using something small like a mini food processor.
Leftovers & Storage
Leftover vegan vodka sauce will keep in an airtight container in the refrigerator for about 4 days, or in the freezer for about 3 months.
If you've already added your sauce to pasta you can store the leftovers in the fridge for about 3 days in a sealed container. You may find the sauce thickens a bit during storage, as the pasta sucks up moisture. Add a splash of water during reheating if needed.
Frequently Asked Questions
The sauce itself is gluten-free. Just be sure to serve it with gluten-free pasta.
Coconut cream could work, though I haven't tried it. You can buy canned coconut cream in the international aisle at the store. If you can't find it, buy canned coconut milk, chill it in the fridge overnight, and just use the solid portion once it separates.
You can absolutely omit the vodka if needed. The flavor of the sauce will be much milder and a bit sweeter. And, obviously, it won't be vodka sauce anymore!
More Creamy Vegan Pasta Recipes
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Vegan Vodka Sauce
This vegan vodka sauce is rich, creamy and super easy to make with just a handful of ingredients. Perfect over pasta, you'd never guess this decadent sauce was dairy-free!
Ingredients
- 1 cup raw cashews, soaked in water 4-8 hours
- 1 cup water
- 2 tablespoons olive oil
- 1 medium onion, diced
- 5 garlic cloves, minced
- 1 (28 ounce or 794 gram) can crushed tomatoes
- 1 (28 ounce or 794 gram) can diced tomatoes
- 1 cup vodka
- 1 teaspoon salt, or to taste
- Black pepper, to taste
Optional Accompaniments
- Cooked pasta (Note 1)
- Red pepper flakes
- Fresh basil
- Vegan Parmesan cheese
Instructions
-
Drain and rinse the cashews, then place them into the bowl of a food processor or the pitcher of blender with 1 cup of water. Blend until smooth, stopping to scrape down the sides of the pitcher or bowl as needed.
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Heat the oil in a large pot over medium heat. When the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until soft and translucent.
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Add the garlic to the pot and sauté it with the onion for another minute, until very fragrant.
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Stir in the crushed tomatoes, diced tomatoes and then the vodka. Bring the mixture to a simmer and reduce the heat to-medium low. Continue simmering the sauce for 20 to 25 minutes, until the sauce thickens a bit and the alcohol has cooked off (Note 2).
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Stir the cashew mixture into sauce and bring it back to a simmer, just for a minute, until heated throughout.
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Remove the pot from heat and season the sauce with salt and pepper.
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Serve over pasta of choice and optionally garnish with red pepper flakes, fresh basil and/or vegan Parmesan cheese.
Recipe Notes
- This recipe makes about 8 cups of sauce, which is enough to generously dress a pound of pasta.
- The best way to tell when you've reached this point is by taste-testing the sauce.
i will definitely be making this very soon. Thanks for sharing. Can you get a Print tab on your posts so I can just hit that link and it goes into print format? I love your blog!
Thank you so much! I hope you enjoy it as much as I did :)
You're actually the second person to ask about a print button in the last week or so. I will get on that very soon!
Hi Maureen. Just an update - I added a print button to this recipe. I'll be including this in all future recipes and hopefully I'll get around to adding it to my old ones!
Hi there! Just made this sauce tonight, and this was so amazing! Perfect, rich, and creamy in every way! I feel like I need to add that I have decided to go vegan a couple of weeks ago (I have gone back, and forth on this endeavor since I was a child), and this sauce is better than any dairy- based ala vodka sauce I've ever tasted! Thank you!
I'm so glad you enjoyed it! Thanks so much!
Great Recipe!
Thanks Shuchie!!
Looks pretty vodka-saucy! It is an indulgence, but sometimes its needed.
Thanks Connie! It is quite indulgent, but I feel a little better eating this since the richness comes from cashews instead of animal fat...at least that's what I tell myself ;)
I made this last night with brown rice noodles and it turned out really good!
Hi Alexa! That's great to hear! Glad you enjoyed it and thank you so much for sharing your results :)
Love it. The process looks really nice. For sure I will try this today with my favorite Anestasia Vodka.
Awesome! Thank you so much and enjoy!!!
I can no longer enjoy my favorite pasta at the restaurant since it has dairy and I have food sensitivities and also trying to go vegan, and I cannot believe I found a recipe for it!! It looks similar to it! Thank you for sharing. I'm excited to make this. Is there a substitution for the vodka which adds sweetness I presume which is likely what I like,
Yay! So glad you found this :)
As far as a substitute for vodka, I'm not sure there is one. You could just leave it out, though the flavor might be a little different - check out this article on how vodka affects the flavor. Good luck and I hope you enjoy this!
Have you ever made this the day before you were going to eat it? If so, how did you reheat it and did it heat up well?
Yup! It makes a big batch so I always have leftovers, and I often freeze half for later. I've heated it up in the microwave as well as in a saucepan on the stove, and both worked. If you use the saucepan method just be sure to heat it slowly and stir often to prevent it from scorching the pan. Enjoy!
Absolutely delicious!! Thank you for sharing :)
You're so welcome! And thank you so much for the comment and five stars :)
I made this with zucchini noodles and shrimp (I'm not vegan) and it was great. The only thing I may change next time is the consistency. The cashew mixture was a little watery even after letting the cashews drain a lot. I may try coconut-almond milk instead of the water next time. But the taste was great! Really enjoyed this recipe!
Glad you enjoyed it! I'm hoping to try it on some zoodles myself over the summer. :)
Great Blog, thanks!
A Magic Bullet is fantastic for the solo diner (me) and small quantities. Grinds coffee beans and a whole lot of other stuff such as creamy mac n cheese sauce. It is a permanent fixture in my suitcase (nomadic vegan world travellermacs all enough to travel with in your carry on or checked luggage! And certainly compact enough for even the smallest kitchen. (No, I am not affiliated in any way shape or form with this product other than it works for me and my lifestyle).
I've head that they're great for small batch blending. :) Right now I use the Ninja for that, which is pretty good too. It has a very small food processor bowl.
L O V E D this recipe, it made a lot, but that just meant leftovers. I think it tasted better after a day or two of sitting, but it was awesome on zoodles and even more awesome on polenta slices!
Awesome! Glad you enjoyed it! It does make a big batch - I discovered since first posting this that it's freezer friendly, so you can always freeze your leftovers if you like. :)
Great recipe! I've made this twice now. The first time I followed the recipe closely, and the sauce ended up with a slightly metallic taste from the vodka. The second time, I used my good old crock pot on low for five hours or so, and the sauce was good enough to eat with a spoon for dessert! I did a little tweaking this time--adding about a tablespoon of honey, and also a couple of shredded carrots, sautéed with the onions. Thanks for the recipe.
I also didn't pre-soak the cashews when I used the crock pot.
Oh nice! I'll have to give it a try in the slow cooker myself. Thanks for the idea!
I have a question regarding the crock pot version. Debbie didn't pre-soak the cashews but do you still need to blend them in a food processor or is it ok to just throw them in the crockpot in their natural raw state? Thanks.
You'll still need to blend them. :)
Love this so much! My meat-eating dad and vegan mom loooove it a lot too. I make it with lentil noodles so I feel healthier ;)
Glad everyone enjoyed it!
Looks great! How much pasta do you serve it with?
Thank you! And a lot! You should have enough for about a pound of pasta. :)
Thank you! Planning to make it this week :)
Hey Alissa,
I was just wondering how much water you used to soak the cashews in! Thank you!
I'm not sure how much exactly, but as long as you've got the cashews covered by a good two inches of water you should be good. :)
Hi! I am getting married in a month My Husband to be and I are both Vegan but both of our families are carnivores. It has been challenging finding a caterer who will make yummy vegan cuisine that meat eaters will truly enjoy. Do you know if this sauce freezes well? I am thinking of cooking for my reception myself but it must be done ahead of time. I would like to serve at least 3 different pasta dishes so any suggestions would be appreciated!
Thanks So much!
I always end up with more sauce than we can eat and end up freezing some - it works great! Congrats on getting married! You'll find a ton of pasta recipes if you search the site, but here's one of my favorites: https://www.connoisseurusveg.com/vegan-spaghetti-carbonara/
I’ made this tonight to go over pasta with eggplant and mushrooms. I subbed the onion for shallots and used parsley in the sauce. Amazing!
Yay!! I'm so glad you like it!
This is such an incredible recipe, as a non-vegan I still love to try new things, specially vegan, I love to substitute other ingredients to get that amazing texture that is provided by animal ingredients, you nailed it here...bravo to you :)
Thanks so much Albert!
So I have a question that I have wondered about for a while. What is the purpose of using both crushed tomatoes and diced tomatoes? P.S. I’m a huge fan of yours and have been following for quite some time. Love your recipes and your writing style!
Aw, thank you so much Donna! It's really just for texture - the crushed tomatoes + cashew mixture give the sauce a nice smooth base, while the diced give it some chunks! :)
Hey Alissa! My kids and I loved this sauce!! I forgot to soak the cashews the night before so I used pureed white kidney beans instead and it was still awesome. I had is with spaghetti squash as I am watching my carbs and the kids had it on penne. We love every recipe we try of yours!!Thank you!
Oh, I bet this was awesome with white beans! I'll have to give it a try! Glad you enjoyed it. Thanks Jenni!
I made your recipe the other night for dinner (mine was really pink, which didn't effect the flavor, it was just a surprise!) Of course since there are only two of us, there was a lot of sauce left over!
The other day, I roasted some veggies thinking of a salad, wrap, or sandwich, my husband suggested lasagna instead so I made it last night. IT WAS FANTASTIC! The veggies were things I had on hand: asparagus, rainbow carrots, 3 garlic bulbs (I used 2 of them), 1 red onion, 3 golden beets (I used two of those also)and then I sautéed some shiitake mushrooms (in white wine and one Tbsp. olive oil).
It was so delicious that my husband suggested I write and thank you for the yummy recipe & tell you what we did with the extra sauce! Thanks so much. You came through yet again!
Oh that sounds delicious!! I've never tried this in a lasagna, but I've got a big container of it stashed away in the freezer, so maybe I will. :) Glad you enjoyed it! Thanks Marcia!
Loved loved loved this! Having it again tonight---even better after it has sat for a couple of days. When you posted it, I had just gotten back from Sprouts with a can each of fire-roasted crushed tomatoes and diced tomatoes (a BOGO), so of course I took that as a sign to make it. Just had to wait until we obtained some vodka, which we got just for this recipe because experience has taught us that we love all your recipes. So full-flavored yet easy to make. Added green peas and mushrooms and broccoli to eat. Served over pasta that is 100% made of vegetables, so a dish that was both delicious and nutritious. Seems like you can master any cuisine/dish. You make my taste buds dance!
Aww...thank you so much Ellen!! I'm so glad you're enjoying all of my recipes!! And so glad you enjoyed this one - that sounds absolutely delicious with all the veggeis! :)
If I have a powerful blender do I have to pre soak the cashews
I would recommend it, but I don't have a very powerful blender so I'm not totally sure. If you're short on time you could try boiling them for 15 minutes - that always works for me in a pinch!
I love love love this sauce... Have made it quite often for adults, however need it to be kid and pregnancy friendly for an upcoming family party... I wonder what your thoughts are about alcohol burning off in the cooking process... I know I can just leave the Vodka out... Just wondering!?
I'm so glad you're enjoying it!! Honestly, I'm not sure. I've read that alcohol never cooks off completely, so if you're concerened it might be best to leave it out.
Do you have any suggestions for vodka substitutes? I don’t have vodka and the liquor stores are closed today
I do have white wine I’m hoping that will work
I think white wine would work! The flavor will be different, but I think it will still be delicious.
One of the best recipes I’ve tried in the 5 years since having gone vegan. It’s absolutely delicious and tastes better than any other I’ve tried!
I'm so happy to hear that!! Thanks so much Dana!
Are the best vegan alla vodka recipe I've tried yet! for those who were asking about the high powered blender I've been making cashew related dairy-free recipes for years and the Vitamix works with unsoaked cashews very well. So hopeful for those nights that I don't have time to make an amazing dinner like this in the event I had to soak them. Hope that helps
Yes, thank you! The Vitamix is a high powered blender that can handle the unsoaked cashews without leaving them chunky.
I'm glad you liked it! Enjoy!
This may be a silly question, but should the onion be red onion or white?
Not a silly question! It's a yellow onion - that's the case any time I don't specify. :)
I was so excited to try this recipe, rosée sauce was my favourite before I became vegan. It's good, but I found the vodka taste to be very strong, not to mention that I felt a little intoxicated after eating it (I don't normally drink alcohol, so it really doesn't take me much!). Do you think it would work as well without the vodka? Has anyone tried it?
Hi Chantal! Sorry this didn't work out for you! You can make it without the vodka if you prefer, but it sounds like you might have just needed a few more minutes of simmer time to get the alcohol to cook off. If you try it again with the vodka, be sure to taste-test before adding the cashew mixture. :)
Morning! This recipe looks delicious! I’m wondering if I can make it ahead of time and then bake it in the oven . I’m looking for a recipe I can make for a crowd on Christmas. Thanks in advance! I really enjoy your recipes!!!
Thanks Tricia! You can certainly make it ahead of time! I recommend reheating it on the stove though, and if possible cooking your pasta right before serving. Enjoy!!
This is my favorite sauce!
I'm so glad you like it!
Absolutely stunning recipe! We make one small change, instead of the cashews for the creamy aspect, we sub it out for silken tofu, and its amazing! This is now a staple recipe in our meal-planning rotation and by far one of our favourites. Thank you, can always count on you for quality recipes :)
Great idea to use silken tofu! I'll have to give it a try. So glad you enjoyed it!
Been vegan for 3 years and couldn’t master penne vodka, made it tonight with broccoli and vegan field roast sausage and it was the best sauce ever! Thank you!
Yay!! Glad you enjoyed it!
Great sauce! Added a splash of balsamic vinegar for extra acidity. Ate with spaghetti, it was super delicious. Only soaked the cashews for about an hour in hot water for lack of time, but it turned out fine. Thanks!!!!
I'm so glad you like it! Balsamic sounds like a wonderful addition!
I blended the vodka and cashew cream into a sauce I had made previously and it was AMAZING! Thank you!
I am literally making this as I write this. I haven't even tried it yet but my house smells heavenly!
Made this recipie tonight to eat something delicious during COVID. Absolutely love it!!!! Wish I could post a pic!
What a decadent dish! I did take a shortcut and used jarred tomato sauce and used fresh Roma tomatoes instead of diced as that was what I had on hand, but followed the other steps as is. I loved that even halving the recipe produced a luscious, saucy dish. I was also so impressed by the cashew cream-I made the full amount and now have a cup to make another great recipe. This was so good, thank you!
I'm officially addicted - this is beyond delicious 🤤
I followed the other reviewer who used a slow cooker (just bc I wanted to use mine!) and it's amazing. I added some chili flakes and a bit more garlic (I'm a flavor and heat fanatic), and it was delicious. If anyone is concerned about the strength of the vodka taste, this way left you zero "metallic" taste. I am picky when it comes to my vegan pasta dishes, as I find most to be disappointing. Not this one. Thank you for making such a delicious, flavorful & freezer friendly one! Can't wait to try on polenta.
This is a great recipe and my daughter who loves vodka sauce but is allergic to dairy thought it was fantastic! one important step I would recommend however would be to blend it one more time at the end it’s more authentic to the vodka sauce as many people are used to in restaurants I will be a lot more popular with kids who may be wary of little bits of nuts in their food
I've never had this dish before, but it was delicious and my experienced husband really liked it. Thanks!!
Love it
Thank you!!
Thank you so much for your amazing recipes!!!
Very welcome!!