Vegan Vodka Sauce


6 people

Cooking Time

30 minutes

Total Time

30 minutes

  • 1/4 scant teaspoon crushed red pepper flakes

  • 1/2 cup vodka

  • 1/2 teaspoon salt

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

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

  • 1 (16-ounce) box pasta of choice

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

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

  • 1 tablespoon minced garlic

  • 2 tablespoons olive oil

  • Fresh cracked pepper, to taste

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

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    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 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 for 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 a blender with Andre Prost Coconut Milk in 2 batches.
    4. Return tomato sauce to a 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!

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