Vegan Vodka Sauce Pasta (Video) - From The Comfort Of My Bowl (2024)

This vegan vodka sauce pasta is creamy, comforting, and easy to make. The crushed tomatoes are tangy and the aromatics add depth. It’s dairy-free and cashew-free!

This vegan vodka sauce pasta is made with nutritional yeast which adds a “cheesy” flavor and plant-based milk for a velvety smooth sauce. No cashews needed!

Tomatoes add richness and chili flakes add a spicy kick.

This dish is not only delicious, but it’s incredibly simple to cook. There’s minimal prep involved and the sauce comes together quickly on the stovetop.

Most of the ingredients used are pantry staples that are probably already in your kitchen.

This is the ideal dish to cook on a weeknight when you’re short on time or a vegan date night dinner for two.

Key Tips to Follow

1. Salt the pasta water well. A good amount of salt in the water seasons the pasta while it cooks. This ensures that the dish is nicely flavored throughout. The pasta cooking water will also be added to the sauce, so it’s important that it’s well-seasoned.

2. Undercook the pasta before adding it to the sauce. It will continue cooking as it simmers with the sauce, oat milk and cooking liquid. The result is a noodle with a nice bite. Overcooking the pasta will cause it to be mushy, so pay close attention.

3. Add the cooked pasta directly to the sauce. Stir the pasta in the sauce and let it simmer for a minute or two. Not only will this allow the pasta to finish cooking, but it will help thicken the sauce.

4. Add fresh basil at the end. When it hits the warm pasta sauce, it’ll release its bright aromas and add some freshness.

Ingredients You’ll Need

Here’s everything that is needed to make this dish:

• Pasta of your choice – Penne is most popularly used but any short or tubular pasta works fine.
• Extra virgin olive oil
• Onion
• Garlic
• Red pepper flakes
• Vodka (unflavored
• Crushed tomatoes
• Dried Italian herbs
• Nutritional yeast aka Nooch – Adds a “cheesy” flavor
• Salt and Pepper
• Lemon juice – Add much-needed acidity to enhance the cheesy flavor. However, tomatoes are also acidic so taste the sauce before adding.
• Soy or Oat milk – Oat milk makes a thicker sauce.
• Fresh basil
• Vegan butter – Adds extra richness to the finished dish.

How to Make Vegan Vodka Sauce Pasta

1. Boil a large pot of salted water.

2. Sauté the chopped onions and sliced garlic with some olive oil in a large skillet.

3. Add red pepper flakes and vodka. Cook until reduced by half.

4. Stir in crushed tomatoes, Italian herbs, nutritional yeast, salt, and pepper. Simmer and stir.

5. Cook the pasta for about 3 minutes under the time needed for al dente. Drain and reserve some of the cooking liquid.

6. Taste the sauce. Add lemon juice for added freshness if desired. Stir in oat or soy milk and cooking liquid then bring to a boil.

7. Stir in the pasta, cover and let sit for 3 to 5 minutes to absorb some of the sauce.

8. Serve with a garnish of chopped fresh basil and vegan butter or olive oil for extra richness.

Other Recipe Variations or Substitutions

Variations:

• For a low carb option, try making spaghetti squash instead of pasta.
• Add hearty veggies such as zucchini, broccoli or cauliflower to the sauce for added texture and flavor.

Substitutions:

• Pasta: Use gluten-free or whole-grain pasta if desired.
• Onion: Shallots will work as well.
• Crushed tomatoes: Blend or crush fresh or canned whole tomatoes.
• Oat or soy milk: Coconut milk is a great creamy alternative if you don’t mind the flavor.
• Vodka: Try rum, brandy, red wine or vegetable broth for a non-alcoholic version.

Storage Suggestions

Store this pasta dish in an airtight container in the refrigerator. It keeps for 3 days but will get mushier as it stores.

It can also be stored in the freezer in an airtight, microwave-safe container. It will keep for 3 to 6 months.

The sauce can be stored separately in a jar for 3 days in the fridge or 3 to 6 months in the freezer. Leave room at the top of the jar to account for expansion of the liquids as they freeze.

How to Reheat

• Pasta stored in the fridge can be reheated in the microwave or on the stovetop.

• For the microwave method, scoop out the desired portion into a heatproof bowl. Add a splash of water to rehydrate the noodles and sauce. Cover with a paper towel to prevent splattering. Heat for 1 to 2 minutes.

• For the stovetop method, add the pasta serving to a small pot with a splash of water. Heat over medium until warmed throughout.

• To reheat frozen pasta with sauce, place your heatproof dish in the microwave. Reheat for several minutes until warmed.

• To reheat the sauce from frozen, thaw in the fridge for a few hours or overnight. Heat on the stovetop. Add freshly cooked pasta.

Serving Ideas

• Garlic and Herb Knots
• Green salad with a lemon and olive oil vinaigrette
• Roasted veggies topped with a squeeze of lemon juice and flakey salt

More nut-free vegan pasta recipes:

• Rasta Pasta
• Vegan Pesto Pasta (Oil-free, Nut-free)
• Coconut Cream Pasta
• Gluten free Lentil Lasagna

Vegan Vodka Sauce Pasta (No Cashews)

5 from 3 votes

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 2

Calories: 593kcal

Print Pin Rate

A creamy, comforting vegan pasta recipe that's easy to make. The crushed tomatoes are tangy and the aromatics add depth. It's dairy-free and cashew-free!

Author: Jhanelle Golding

Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.

Ingredients

• ▢ 6 oz (170 g) pasta
• ▢ 3 tbsp (44 ml) extra virgin olive oil
• ▢ 1 small onion, minced
• ▢ 4 cloves garlic , sliced
• ▢ 1 teaspoon (2 g) red pepper flakes, add more for extra spiciness or omit
• ▢ ½ cup (120 ml) vodka
• ▢ 15 oz (425 g) canned crushed Tomatoes
• ▢ 1 teaspoon dried Italian herbs
• ▢ 4 tbsp (15 g) nutritional yeast
• ▢ Salt and pepper to taste
• ▢ 3 teaspoon (15 ml) lemon juice, or as needed since tomatoes have some acidity
• ▢ ½ cup (120 ml) oat milk, or soy milk

To finish the dish:

• ▢ 1 handful (2 g) fresh chopped basil
• ▢ 1 tbsp (15 g) vegan butter or olive oil

Instructions

• Bring a large pot of salted water to a boil for the pasta.

• Heat the olive oil in a large skillet on low heat. Add the onions and garlic. Allow them to brown slowly and infuse the oil.

  3 tbsp (44 ml) extra virgin olive oil ,1 small onion ,4 cloves garlic

• Carefully add the red pepper flakes and vodka. Cook until the vodka is reduced by about half.

  1 teaspoon (2 g) red pepper flakes ,1/2 cup (120 ml) vodka

• Stir in the crushed tomatoes, Italian herbs, nutritional yeast and salt and pepper. Increase the heat to medium until it starts to simmer then back down to low. Cook slowly for 10 minutes, stirring occasionally.

  15 oz (425 g) canned crushed Tomatoes ,1 teaspoon dried Italian herbs ,4 tbsp (15 g) nutritional yeast ,Salt and pepper to taste

• While it simmers, cook the pasta about 3 minutes less than the recommended time for al dente. Drain but reserve 1 cup of the liquid.

  6 oz (170 g) pasta

• Taste the sauce and add lemon juice if needed. Stir in the oat or soy milk and pasta cooking liquid. Bring to a boil then stir in the cooked pasta. Turn off the heat, cover the pot and allow the pasta to absorb some of the sauce for 3 to 5 minutes.

  3 teaspoon (15 ml) lemon juice ,1/2 cup (120 ml) oat milk

• Stir in the chopped fresh basil and vegan butter or olive oil before serving.

  1 handful (2 g) fresh chopped basil ,1 tbsp (15 g) vegan butter or olive oil

Full Recipe Video

Notes

• Store this pasta dish in an airtight container in the refrigerator. It keeps for 3 days but will get mushier as it stores.
• It can also be stored in the freezer in an airtight, microwave-safe container. It will keep for 3 to 6 months.
• The sauce can be stored separately in a jar for 3 days in the fridge or 3 to 6 months in the freezer. Leave room at the top of the jar to account for the expansion of the liquids as they freeze.

Tried this recipe? Upload a photo in the comments below!If you enjoyed it, please consider leaving a rating. It really helps the blog.

Nutrition

Calories: 593kcal | Carbohydrates: 39g | Protein: 14g | Fat: 30g | Saturated Fat: 4g | Sodium: 1066mg | Potassium: 1353mg | Fiber: 11g | Sugar: 19g | Vitamin A: 1316IU | Vitamin C: 33mg | Calcium: 210mg | Iron: 6mg

Nutrition Disclaimer

Course: Dinner, Lunch

Cuisine: American, Italian

Diet: Vegan, Vegetarian