Craving something rich, creamy, and just a little bit fancy? This Vegan Vodka Sauce is silky, savory, and has just the right tang from a splash of vodka (don’t worry, it won’t taste boozy). We add the delicious vegan vodka sauce to pasta but you can scoop it up with crusty bread, too! Ready in about 30 minutes.
While the photos show this creamy vegan vodka sauce draped over pasta (because, let’s be honest, that’s its natural habitat), this post is all about the sauce itself. This rich, tangy, dairy-free magic is the kind of thing you’ll want to put on everything — not just pasta.
And did you know that Vodka sauce is Italian-American, not traditional Italian?
I think of it as a delicious hybrid: Italian ingredients, American creativity, and just enough booze to keep things interesting.
To make this vodka sauce vegan, I skip all the dairy but keep the rich, creamy, tangy flavor. It's a tomato-based sauce with plant-based ingredients like coconut cream and vegan butter, so you get all the comfort, no compromise.
For more delicious sauces, try Hidden Veggies Pasta Sauce and Pistachio Pesto.
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Why You'll Love This Recipe
- This vodka sauce is rich and creamy without a drop of dairy.
- It's an easy and weeknight-friendly recipe because it comes together fast with simple ingredients.
- It makes pasta taste like restaurant-level quality.
Ingredients
Vodka: Vodka won't make this homemade vegan sauce taste boozy. It helps balance the acidity of the tomato paste and creates a silky texture. You don’t need top-shelf vodka for vodka sauce either - save the fancy stuff for cocktails. Pick a mid-range vodka with a clean, neutral flavor. Harsh or super cheap vodka can leave a slightly sharp or bitter aftertaste if it doesn’t cook down enough. As long as you simmer it for a couple of minutes to cook off the alcohol, the flavor left behind will be subtle, balanced, and delicious, not boozy.
Calabrian Chili Peppers: I recommend buying the chopped Calabrian peppers in a jar. If you can't find them, substitute with more red pepper flakes, a chili paste like sambal oelek, or, for variety, chopped sun-dried tomatoes.
Vegan Parmesan: I highly recommend buying the wedge from Violife. It tastes ten times better than the pre-shredded parmesan.
Coconut Cream: Ensure you buy the coconut cream, not the milk. It's not creamy enough. Substitute with about a cup and a half of thick cashew cream.
Pasta: I like adding vegan vodka sauce to short, ridged shapes like rigatoni, penne, fusilli, or shells, which hold onto the sauce beautifully. But honestly? You can’t go wrong.
See the recipe card for quantities and a full list of ingredients.
Variations
Add sautéed mushrooms, spinach, or peas for extra texture and earthiness.
Add vegan meatballs, vegan sausage, or crispy tofu after sauteeing the aromatics.
How To Make Vegan Vodka Sauce
This comes together pretty fast. Cook low and slow, though, for the best flavor. See the recipe card for all the details.
Step 1: Heat olive oil in a large pan over medium heat. Add shallots, garlic, and a pinch of salt. Cook for 5 minutes until soft and translucent.
Step 2: Add Calabrian chilies, chili flakes, and a bit more oil if needed. Cook for 2 minutes until fragrant.
Step 3: Push everything to the sides and add tomato paste to the center. Stir and cook for 4 minutes.
Step 4: Pour in vodka, stir, and simmer for 2 minutes to cook off the alcohol.
Steps 5: Stir in the salt.
Steps 6: Lower the heat. Stir in coconut cream and simmer for 5 minutes until smooth and luscious.
Step 7: Off heat, stir in vegan butter and parmesan.
Step 8: If adding the sauce to pasta, boil the pasta in salted water. Add the pasta to the sauce, and if necessary, add a couple of tablespoons of the reserved pasta water.
Top Tips
- Purchase the chopped Calabrian pepper jars for the best flavor.
- Ensure the tomato paste is sautéed well to eliminate any acidic flavor and sweeten the flavor.
- Adding butter at the end gives the sauce a silky, glossy finish and helps with any acidic flavor from the tomato paste, so don't skip it.
Serving Suggestions
Serve the vodka sauce with fusilli, penne, shells, or your favorite pasta. Here are a few serving suggestions:
- If serving with pasta, top with vegan parmesan, fresh basil, and a drizzle of chili oil for a bold finish.
- Serve with garlic bread or focaccia to scoop up every last bit.
- Use the vodka sauce as a creamy pizza base on our 100% Biga Neapolitan Pizza Dough Recipe.
- Layer into lasagna or baked ziti for a rich alternative.
- Pair a light green salad with Easy Lemon Vinaigrette or Blood Orange Vinaigrette to balance the richness of the sauce.
Recipe FAQS
Not necessarily but vodka helps balance the sauce and enhance the flavor. But if you prefer to skip it, you can substitute with water plus a splash of white vinegar or lemon juice for a bit of acidity. Just know the flavor will be slightly different.
Stirring in butter off the heat gives the sauce a silky finish. It’s that final luxurious touch that makes it taste extra rich and restaurant-worthy.
Yes. This sauce stays in the fridge for up to 4 days and freezes well. Just reheat gently and stir to bring it back to life and add fresh pasta.
Yes — as long as the sauce is properly cooked, it’s safe for kids. The vodka simmers for several minutes, which allows the alcohol to cook off, leaving behind flavor without the booze. Just be sure to let it simmer for at least 2–3 minutes after adding the vodka. The end result is very minimal to no alcohol content.
No. A traditional vodka sauce recipe isn’t vegan. The traditional ingredients in vodka sauce usually include heavy cream, butter, and Parmesan.
Looking For More Vegan Pasta Recipes?
Got a minute? I'd love for you to comment and rate Vegan Vodka Sauce. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Vodka Sauce
Ingredients
- 3 tablespoons olive oil
- ½ cup shallots finely minced; substitute minced red onions
- 4 garlic cloves finely minced
- 2-3 tablespoons chopped Calabrian chilies adjust to heat preference*
- ½-1 teaspoon red chili flakes
- 7 tablespoons tomato paste almost a whole 6 ounce can
- ½ cup vodka
- 1 14 ounce can coconut cream Make sure to use coconut cream not the milk. You can sub with cashew cream.
- 16 ounces small pasta use favorite pasta shape that can hold the sauce*
- 4 tablespoons vegan butter
- 1 cup vegan parmesan grated
- 1 teaspoon salt to taste
- Fresh cracked black pepper and basil to serve
- Extra vegan parmesan and a drizzle of olive oil optional for finishing
Instructions
- Saute Aromatics: In a large pan, heat the olive oil over medium heat. Add the shallots, garlic, and a pinch of salt. Cook for about 5 minutes, stirring often, until soft and translucent.
- Add the Heat: Stir in the Calabrian chilies, chili flakes, and a little extra olive oil if needed. Cook for about 2 minutes until the chilies are incorporated and fragrant.
- Add the Tomato Paste: Push the ingredients to the sides of the pan and add the tomato paste to the center. Start to stir and push it around to cook it through, then mix it in with the rest of the ingredients and continue cooking for about 4 minutes to bring out its natural sweetness and deepen the flavor.
- Deglaze with Vodka: Pour in the vodka and stir to combine. Simmer for about 2 minutes, allowing the alcohol to cook off.
- Make It Creamy: Reduce the heat to low. Add the salt and coconut cream and stir until smooth. Let the sauce gently simmer for about 5-6 minutes.
- Cook the Pasta: While the sauce simmers, cook pasta in generously salted boiling water according to package directions.
- Combine the Pasta and Sauce: Stir in the vegan butter and grated vegan parmesan until creamy and luscious. Drain the pasta and add it directly to the sauce. Mix everything well until heated through.
- Season and Serve: Taste and adjust salt as needed. Serve hot, topped with extra vegan parmesan, freshly cracked black pepper, basil, and a light drizzle of olive oil or chili oil if desired.
Rob says
This was fantastic
Regi Pearce says
Thanks, Rob!
Regi Pearce says
I’m so excited to finally share this one — it’s rich, creamy, and completely dairy-free, but you’d never know it. The sauce is everything: cozy, tangy, and full of flavor. Let me know if you try it… especially if you end up eating it straight from the pan like I definitely didn’t do.