|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 69g||25%|
|Dietary Fiber 4g||16%|
|Total Sugars 7g|
|Vitamin C 8mg||39%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Vodka sauce is utterly delicious, especially when it coats a bowl of perfectly al dente pasta. Hit it with some fresh basil and serve it with a glass of red, and you’ve got yourself the perfect any-day-of-the-week dinner.
However, most vodka sauce recipes include a heavy dose of cream and a generous sprinkle of Parmesan. Although there is no shame in dairy and cheese, I wanted to create a dairy-free vodka sauce recipe that is just as creamy, simple, and craveworthy as the original.
For the Creamiest Vegan Sauce, Use Cashew Cream
In order to achieve a really creamy vegan vodka sauce, I made a quick cashew cream using just cashews and water. Often the cashews have to soak overnight, but by bringing them to a boil first, 15 minutes of soaking is all they need to soften. Because cashew cream has a very mild flavor, it’s a versatile dairy substitute.
Don't Forget to Salt the Pasta Water
When making this recipe be sure to generously salt the pasta water. This will allow the pasta to soak up some of the salt as it cooks, which will enhance the flavor of the dish. But don’t be afraid to salt the vodka sauce itself. Just an extra pinch makes a world of difference.
Don’t skimp on the vodka! Believe it or not, it serves more of a purpose than you might think. Adding vodka, although it gets mostly cooked off, helps bring sharpness and a cohesion of rich flavors to an otherwise sweet and fairly rich sauce. You don’t need anything too fancy, but I would argue that if you wouldn’t drink it, you shouldn’t cook with it!
“Using homemade cashew cream and vegan butter makes a vegan-friendly version of the classic Penne alla Vodka. I think most people who sample it would be hard-pressed to guess that they were eating a dairy-free dish!” —Joan Velush
3/4 cup raw cashews
3/4 cup water
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
1 pound pasta, such as penne or rigatoni
4 cloves garlic, minced
1 pinch red pepper flakes, optional
1 (6-ounce) can tomato paste
1/2 cup vodka
2 tablespoons vegan butter
1 teaspoon fine salt, plus more for the pasta water
2 tablespoons finely chopped fresh basil, for garnishing
Gather the ingredients.
Bring a large pot of well-salted water to a boil over medium-high heat.
Place cashews in a small saucepan and add enough water to cover by 1 inch. Bring to a boil over medium-high heat. Remove from heat and let soak for 15 minutes.
Drain cashews, then transfer to a blender, add the 3/4 cup water, and puree until smooth and creamy.
Meanwhile, heat olive oil in a large sauté pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes (reduce heat if browning).
Add the pasta to the boiling water and cook 1 minute less than indicated on package directions. Reserve 1 1/2 cups pasta water and drain the pasta.
While the pasta is cooking, continue to cook the sauce. Add the garlic and red pepper flakes, if using, to the pan with the onions. Cook, stirring, until the garlic is fragrant, about 30 seconds.
Add the tomato paste and cook, stirring, until deep red and fragrant, about 1 minute.
Stir in the vodka and continue to cook until it mostly evaporates.
Stir in cashew cream, 1 cup of the reserved pasta water, butter, and salt. Simmer over low heat, stirring occasionally, until the vodka flavor has mellowed and the sauce is smooth and glossy, 5 to 8 minutes.
Stir in the pasta, and continue cooking until coated in sauce and al dente, another 1 to 2 minutes.
Add additional pasta water as needed to reach desired sauce consistency. Serve immediately topped with the basil.
- The sauce will look very thick before adding the pasta water. That's okay and is to be expected since the cashew cream isn’t nearly as liquidy as regular cream! If you prefer a thinner sauce, reserve extra pasta water.
- The cashew cream can be made up to 5 days in advance if needed. Once blended until smooth, transfer to an airtight container and refrigerate until ready to use. It will separate as it sits, so give it a good stir before using.
- The vegan vodka sauce could also be made up to 5 days ahead. If doing so, cook the sauce as directed without the addition of the pasta water. Store refrigerated in an airtight container until ready to serve, then boil the pasta, and reheat sauce with the pasta water and drained pasta.
- If you prefer your vodka sauce spicy, add an additional 1/2 to 1 teaspoon red pepper flakes.
- This sauce recipe also works well with other pasta shapes like rigatoni, gnocchi, or fusilli.
How to Store or Freeze
Any leftovers can be stored in an airtight container, and will last in the fridge for 5 days. You could also freeze the vegan vodka sauce separately for up to 3 months. Let it thaw in the refrigerator overnight, then gently reheat in a saucepan.