Five simple ingredients and 15 minutes are all you need for this creamy, tangy Vegan Vodka Sauce everyone will ask for again and again!
You know how I love vegan food, and finding classic Italian recipes that I can make vegan is always a win. If you want other recipes similar to this, you have to try my Ultimate Vegan Bolognese Sauce and Vegan Lasagna with Vegan Bolognese Sauce!
Table of Contents
What is Vodka Sauce?
When you first hear “vodka sauce,” you might think pasta mixed with vodka doesn’t sound appetizing. Well, there is vodka in vodka sauce, but thankfully, you can’t taste it. Vodka sauce combines rich tomato flavors, vodka, and a creamy element, which is typically heavy cream.
However, to have vegan vodka sauce, you can’t use heavy cream. This is where coconut milk comes into play. Now, I will warn you that coconut milk does add a little bit of a tangy element you don’t typically get in traditional vodka sauce. But, aside from the slight tang, this recipe is almost identical to the flavor profile of traditional vodka sauce.
Reasons to Love This Vegan Sauce
- This Vegan Vodka Sauce recipe is easy to make with just a few ingredients.
- The tangy twist from coconut milk in the Vegan Vodka Sauce adds a unique flavor.
- Kids love the rich, tomatoey goodness of the sauce on their Vegan vodka pasta.
Recipe Ingredients
- Tomato Paste: Delivers a robust, concentrated tomato flavor and thickens the sauce nicely.
- Vodka: Enhances the natural sweetness and acidity of the tomatoes, making the flavors pop without tasting like alcohol.
- Coconut Milk: Makes the sauce creamy and smooth with a slight tang, creating that velvety texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Olive Oil Alternatives: If you’re out of olive oil, you can use avocado oil or coconut oil instead. Vegan butter is another great option that will make the sauce extra rich and creamy.
- Coconut Milk Variation: Cashew cream is a great dairy-free option instead of coconut milk. Just blend soaked cashews with water until smooth.
How to Make Vegan Vodka Sauce
Step #1: Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.
Step #2: Add in the tomato paste and stir for about 2-3 minutes.
Step #3: Add in the vodka and stir with the paste until smooth, about 2-3 minutes.
Step #4: Next, add in the coconut milk and salt, stir, and simmer for about 5 minutes.
Step #5: Finally, serve over your favorite pasta and enjoy!
Expert Tips
- Deglaze with Vodka: When you add the vodka, give the bottom of the pan a good scrape. This helps lift any caramelized bits and adds extra flavor to your sauce.
- Garlic Cooking: Be cautious with the heat when cooking garlic. High heat can burn it, leading to a bitter flavor.
FAQs
No problem! You can still enjoy this delicious vodka pasta sauce. For a more traditional version, just swap the coconut milk for heavy cream, and you’re all set!
I love tossing the sauce with my favorite cooked pasta. To make it extra special, I add some fresh basil or fresh parsley, a pinch of red pepper flakes, and a sprinkle of vegan Parmesan cheese. But you don’t have to stick to pasta—you can use this vegan vodka sauce as a pizza base or as a sauce for spicy vegan meatballs.
Penne, rigatoni, or fusilli are great choices because their shapes and ridges hold the creamy sauce. Gluten-free pasta also works just as well. Don’t forget to save a little pasta water before you drain it—this can help make the sauce even creamier.
Use about ½ a medium onion, finely diced. This will yield approximately ¼ to ⅓ cup. Yellow or white onions work best for this recipe, as they offer a mild, sweet flavor when cooked. Cook the Onion First:
Heat the olive oil over low-medium heat.
Add the diced onion and cook for 3-5 minutes, stirring occasionally, until soft and translucent. Avoid browning the onion, as you want a sweet, mellow flavor.
Follow the Original Steps:
Add the minced garlic once the onion is cooked and proceed with the original recipe steps: stirring in the tomato paste, vodka, and coconut milk.
Storage Info
Store Vegan Vodka Sauce leftovers in an airtight container in the refrigerator for up to 3-5 days. You can also store the sauce in the freezer for up to 3 months.
Reheating instructions: Thaw the frozen sauce in the fridge overnight. Then, warm it on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can microwave it in short bursts, stirring in between until it’s hot. If the sauce becomes too thick, add a splash of water or broth to reach the desired consistency.
Vegan Vodka Sauce Recipe
Ingredients
- 1/4 cup olive oil
- 3 garlic cloves - minced
- 6 oz tomato paste
- 1/4 cup vodka
- 14 oz coconut milk
- salt to taste
- 1 lb pasta - optional
- fresh basil - optional garnish
Instructions
- Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.
- Add in the tomato paste and stir for about 2-3 minutes.
- Add in the vodka and stir with the paste until smooth, about 2-3 minutes.
- Next, add in the coconut milk and salt, stir, and simmer for about 5 minutes.
- Finally, serve over your favorite pasta and enjoy!
VIDEO
NOTES
Nutrition
This sauce came out so creamy and rich, hard to believe it’s totally dairy-free!!