Vegan Vodka Sauce
Author:Vegan Vodka Sauce is ready in just 30 minutes with minimal prep. It's rich, creamy, packed with flavour, and because it's a dairy-free vodka sauce, no heavy cream is required. Toss through freshly cooked pasta for a delicious dinner!
Ingredients
- ½ cup (70 grams) raw cashews , see recipe notes for sub
- ½ cup (120 ml) water
- 2 tbsp olive oil , or water for oil-free
- 1 medium onion , diced finely
- 4 large cloves garlic , minced
- 1 x 28 oz (796 ml) can crushed tomatoes , the best you can afford. I highly recommend San Marzano if you can.
- ¼ tsp crushed red pepper flakes , add a few more if you like it spicy!
- 1½ teaspoon dried oregano , or dried basil
- ½ cup (120 ml) vodka
- 2 teaspoon fine sea salt , if using table salt reduce as necessary
- ½ teaspoon freshly ground black pepper
- 1 teaspoon white or cane sugar
- 1 lb (453 grams) pasta of choice , I like penne or rigatoni. (Use GF pasta if necessary)
For serving
- vegan parmesan
- fresh basil
INSTRUCTIONS
- First make the cashew cream. Blend the cashews with the water until completely silky smooth. If you don't have a high powered blender soak the cashews in boiling water for 15 minutes before blending. Set aside.
- Place a large saute pan over medium heat and add the olive oil. Once hot add the onions and saute for about 5 minutes until translucent. Add the garlic and cook for one minute more, stirring frequently before adding the canned tomatoes, red pepper flakes and oregano. Bring to a gentle simmer then let it cook for 5 minutes.
- Spoon in the cashew cream, making sure to scrape the blender out well with a spatula, then pour in the vodka and add the salt, pepper and sugar.
- Simmer gently, uncovered, for 10 to 15 minutes, stirring every five minutes or so, or until thick and creamy. The longer you simmer it the thicker it will get.
- While it's simmering away bring a large pan of salted water to a rolling boil and cook the pasta. Be sure to only cook until al dente (just tender with some bite).
- Once the pasta is cooked, scoop out 1 mug (just a regular drinking mug) full of the pasta water and set it aside, before draining the pasta through a sieve or colander.
- Pour the cooked pasta into the vodka sauce and stir to combine, adding a good amount of the reserved pasta water to thin as needed. I usually use about half a mug.
- Serve immediately with plenty of vegan parmesan and some fresh basil if you have it.
NOTES
Feel free to add a splash more vodka right before serving for a boozier sauce.
Leftovers & freezing - Transfer leftover sauce to an airtight container and store for up to 5 days in the fridge or for up to 3 months in the freezer. When reheating add an extra 2 teaspoons (10ml) of vodka per cup (240ml) of sauce for the full vodka flavour effect, and a few drops of water to thin if necessary.
Allergic to nuts? - Instead of cashews use ¾ cup (180ml) of any unsweetened vegan culinary cream or creamy canned coconut milk.
NUTRITION
Serving: 1of 6 servings | Calories: 480kcal | Carbohydrates: 73g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Sodium: 960mg | Potassium: 678mg | Fiber: 6g | Sugar: 10g | Vitamin A: 319IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 4mg
