Vegan Vodka Sauce



Prep Time

10 minutes

Cooking Time

20 minutes

  • 1 cup Andre Prost Coconut Milk (found in the baking section)

  • 1 (16-ounce) box pasta of choice

  • 2 tablespoons olive oil

  • 1 large shallot, diced (about 1/2 cup)

  • 1 tablespoon minced garlic

  • 1/2 teaspoon salt

  • Fresh cracked pepper, to taste

  • 1/4 scant teaspoon crushed red pepper flakes

  • 1 (28-ounce) can diced tomatoes with Italian seasonings

  • 1/2 cup vodka

  • 1 tablespoon dried basil (or 1/4 cup fresh chopped basil)

  • Dairy-free cheese, Parmesan or mozzarella (optional)

Related recipes

We find canned diced tomatoes are better than winter tomatoes for this easy-to-prepare, dairy-free vodka sauce. Diced tomatoes, Andre Prost Coconut Milk and vodka make an ultra-creamy, velvety sauce that is totally vegan. vegan vodka sauce is more healthy than the regular vodka sauce.

1) Put a large pot of salted water on to boil. 2) Pour olive oil into a heavy-bottomed saucepan or Dutch oven and heat over medium-high heat. Add shallots, garlic, salt and pepper. Saute until shallots are wilted and garlic is beginning to golden. Add red pepper flakes and cook 1 more minute. Stir in tomatoes and vodka. Bring to a boil and simmer 5-10 minutes or until sauce starts to reduce. 3) Puree tomato mixture in blender with Andre Prost Coconut Milk in 2 batches. 4) Return tomato sauce to saucepan and add basil. Simmer 5 minutes. 5) Meanwhile, boil pasta according to box directions. Drain and quickly rinse. 6) Remove saucepan from heat. Add pasta and cheese, if desired. Toss and serve!

There are no reviews yet. Be the first one to write one.