This vegan vodka sauce is rich, creamy and incredibly easy to make! Serve with penne for an ultra delicious penne alla vodka ready in 20 minutes or less!
This vegan vodka sauce is so easy it’s ridiculous. Serve it with penne for a fabulous vegan penna alla vodka.
The whole meal comes together in 20 minutes or less! I mean you just can’t get better than that.
The basic ingredients in a classic vodka pasta are crushed tomatoes or chopped tomatoes, vodka and heavy cream. So with a simple switch for coconut cream (or coconut milk) we have ourselves a vegan version that is to.die.for.
It’s rich, creamy and savory, and served over penne (of course), it’s a restaurant quality carb lovers dream.
If you love quick and easy vegan pasta recipes check out our hummus pasta and our vegan carbonara.
Ingredients You’ll Need:
Ingredient Notes
- Light brown sugar – this is just to balance the flavors and doesn’t make the sauce sweet. However, you can omit it if you prefer.
- Vodka – any brand you like. And don’t worry the alcohol cooks off, so no one will be getting tipsy from this meal. You don’t really taste it at all in the end result, but it does enhance the flavors of the other ingredients.
- Coconut cream – use canned, unsweetened coconut cream or switch it for full fat, canned, unsweetened coconut milk.
How To Make Vegan Vodka Sauce
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Cook your penne according to the package instructions. Drain and set aside.
- While the pasta is cooking start your sauce.
- Add olive oil, chopped onions and crushed garlic to a pot and sauté on medium heat until softened.
- Add tomato paste and chili flakes and sauté together for a couple of minutes.
- Add crushed tomatoes, vodka, salt, black pepper and light brown sugar and mix in.
- Cover the pot and bring to a simmer. Then reduce the heat and leave to simmer for about 10 minutes for the sauce to slightly reduce and thicken.
- Stir in coconut cream and fresh chopped basil.
- Add cooked penne pasta and stir in.
- Serve topped with ground black pepper and fresh chopped basil.
Recipe FAQ
Well yes, but then it wouldn’t be a vodka sauce. Of course if you like the sound of the sauce but don’t want to use vodka, then feel free to leave it out.
Keep leftovers stored in the fridge and enjoy within 3-4 days.
Both the sauce alone or the sauce mixed with the pasta are freezer friendly for 3 months.
More Vegan Sauces
- Vegan Alfredo Sauce
- Vegan Mushroom Sauce
- Vegan Bolognese Sauce
- Dairy Free Mushroom Sauce
- Lentil Bolognese
- Vegan Spaghetti Sauce
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Vodka Sauce
Ingredients
- 16 ounces Penne Pasta (450g) Uncooked
- 2 Tbsp Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 4 Cloves Garlic Crushed
- 2 Tbsp Tomato Paste
- ¼ tsp Chili Flakes (Red Pepper Flakes)
- 3 cups Crushed Tomatoes (720ml)
- ⅓ cup Vodka (80ml)
- ½ tsp Sea Salt
- ¼ tsp Ground Black Pepper
- 1 Tbsp Light Brown Sugar
- 1 cup Canned Coconut Cream (240ml) Unsweetened
- ¼ cup Fresh Chopped Basil
Instructions
- Cook your penne according to the package instructions. Drain and set aside.
- While the pasta is cooking start your sauce.
- Add olive oil, chopped onions and crushed garlic to a pot and sauté on medium heat until softened.
- Add tomato paste and chili flakes and sauté together for a couple of minutes.
- Add crushed tomatoes, vodka, salt, black pepper and light brown sugar and mix in.
- Cover the pot and bring to a simmer. Then reduce the heat and leave to simmer for about 10 minutes for the sauce to slightly reduce and thicken.
- Stir in coconut cream and fresh chopped basil.
- Add cooked penne pasta and stir in.
- Serve topped with ground black pepper and fresh chopped basil.
Notes
- Vodka – any brand you like. And don’t worry the alcohol cooks off, so no one will be getting tipsy from this meal. You don’t really taste it at all in the end result, but it does enhance the flavors of the other ingredients. If you don’t want to use vodka at all, you can leave it out and just have a creamy tomato pasta sauce.
- Light brown sugar – this is just to balance the flavors and doesn’t make the sauce sweet. However, you can omit it if you prefer.
- Coconut cream – use canned, unsweetened coconut cream or switch it for full fat, canned, unsweetened coconut milk.
- Storing and Freezing: Keep leftovers stored in the fridge and enjoy within 3-4 days. It’s also freezer friendly for up to 3 months.
- Nutritional information includes penne pasta.
Mmmmh, this was my first time cooking with Vodka. I have cooked with wine and sake so gar. I have to say the Vodka and the coconut cream puts the sauce to the next level! Great, thank you for this delicate sauce! This will become a regular meal noch.
So happy you enjoyed it!
What are other milk alternatives? I wanted to try oatmilk instead since I don’t like coconut milk.
That should work!
Delicious! Another winner from Alison.
Thanks so much Olivia!
Creamy, hearty and totally delectable dish with a most delicious flavor.