Vegan Vodka Sauce Recipe
User Reviews
5
-
Cook Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
539 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Vodka Sauce Recipe
Description
This sauce begins by gently heating olive oil and garlic to release their aroma without browning. Tomato paste is added and stirred for a few minutes to intensify its flavor. Incorporating vodka helps to smooth and balance acidity in the sauce while adding subtle complexity. Coconut milk replaces traditional cream, providing richness and body while keeping the sauce suitable for vegan diets.
The simmering step allows the flavors to combine and the sauce to thicken slightly. Salt adjusts the seasoning, highlighting the combined tang of tomato and creaminess from coconut milk. When ladled over cooked pasta, it yields a smooth, flavorful coating that complements the noodle texture.
Garnishing with fresh basil adds aroma and a light herbal note if desired. This sauce suits those seeking a dairy-free alternative to classic vodka sauce, with creamy consistency and balanced flavor.
The notes mention that swapping coconut milk for heavy cream creates a traditional vodka sauce. The sauce stores well refrigerated for up to several days or can be frozen for months. Reheating is straightforward either stovetop or microwaving, with water or broth added if the sauce thickens too much.
Ingredients
- 1/4 cup olive oil
- 3 garlic minced, cloves
- 6 oz tomato paste
- 1/4 cup vodka
- 14 oz coconut milk
- salt to taste
- 1 lb pasta optional
- basil optional garnish, fresh
Instructions
- Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.
- Add in the tomato paste and stir for about 2-3 minutes.
- Add in the vodka and stir with the paste until smooth, about 2-3 minutes.
- Next, add in the coconut milk and salt, stir, and simmer for about 5 minutes.
- Finally, serve over your favorite pasta and enjoy!
Notes
- Substitute coconut milk with heavy cream for a traditional dairy version of vodka sauce.
- Store leftover sauce in an airtight container refrigerated for 3-5 days or freeze for up to 3 months.
- Reheat the frozen sauce by thawing overnight and warming on the stovetop or in short microwave bursts, stirring frequently.
- Add a splash of water or broth when reheating if the sauce becomes too thick to restore desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 539kcal | 27% |
| Carbohydrates | 64g | 21% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 238mg | 10% |
| Potassium | 608mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 432IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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