Vegan Vodka Sauce Recipe
Five simple ingredients and 15 minutes are all you need for this creamy, tangy Vegan Vodka Sauce everyone will ask for again and again!
Servings: 6 servings
Calories: 539kcal
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
If you want traditional vodka sauce, you can swap out the coconut milk for heavy cream, and you are all set!
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.
To reheat, 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.
Nutrition
Serving: 1serving | Calories: 539kcal | Carbohydrates: 64g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 238mg | Potassium: 608mg | Fiber: 4g | Sugar: 5g | Vitamin A: 432IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 4mg
