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Vegan Penne alla Vodka
This is a 100% vegan, dairy free take on classic pasta dish–Vegan Penne alla Vodka! It features a creamy and easy to make, cashew butter based dairy-free vodka sauce that pairs beautifully with pasta. Vodka sauce is typically made with tomato, vodka and heavy cream with a vibrant orange colour. The vodka is added to the sauce to enhance flavours and contributes to the smooth texture of the sauce. As the name would suggest, the pasta variety used is typically penne!
How to Make Vegan Vodka Sauce
To make vodka sauce vegan, we’re going to replace heavy cream with cashew butter, which provides a rich, creamy consistency! You can also opt to garnish the dish with extra vegan parmesan or grated macadamia nuts and of course, fresh basil. To make the dish gluten free, simply use a gluten free penne pasta.
The sauce begins with onions and garlic, which are sautéed until fragrant.
Vodka, if using, is added and cooked down on high heat.
Next, tomatoes and tomato paste are added to the pan and then the entire mixture is transferred to a blender.
To the blender, add cashew butter, reserved pasta water and blend until completely smooth.
Transfer your dairy-free vodka sauce back into the pan and season with salt, pepper and chili flakes to taste.
Finally, add cooked pasta to the sauce along with a pasta cooking water as needed and enjoy. Garnish your vegan vodka pasta with fresh basil and vegan parmesan if desired.
Using Cashew Butter Instead of Raw Cashews
To make our vegan penne alla vodka, we will be using cashew butter instead of raw cashews. I find this easier to blend completely, and a time saver as no soaking time is required. For this dairy-free vodka sauce, I highly recommend using an unsweetened cashew butter. If you’d prefer to use raw cashews, you can use roughly 1/2 cup raw soaked cashews in place, with pasta water added to achieve desired texture.
Vegan Pasta for Meal Prep
If you’d like to meal prep this pasta, I highly recommend storing the sauce and pasta separately. To enjoy, reheat the sauce, thinning as needed with added filtered water, then toss cooked pasta in the sauce to coat. It’s normal for the sauce to thicken when stored, so be sure to re-heat before enjoying! You can store sauce in an airtight container in the fridge for 4-5 days or store in the freezer.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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