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    Home » Vegan Pasta » Vegan Vodka Sauce

    Vegan Vodka Sauce

    Published: Mar 19, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Vodka Sauce

    This vegan vodka sauce is rich, creamy and incredibly easy to make! Serve with penne for an ultra delicious penne alla vodka ready in 20 minutes or less!

    Penne and sauce in a black bowl.

    This vegan vodka sauce is so easy it’s ridiculous. Serve it with penne for a fabulous vegan penna alla vodka.

    The whole meal comes together in 20 minutes or less! I mean you just can’t get better than that.

    The basic ingredients in a classic vodka pasta are crushed tomatoes or chopped tomatoes, vodka and heavy cream. So with a simple switch for coconut cream (or coconut milk) we have ourselves a vegan version that is to.die.for.

    It’s rich, creamy and savory, and served over penne (of course), it’s a restaurant quality carb lovers dream.

    If you love quick and easy vegan pasta recipes check out our hummus pasta and our vegan carbonara.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan vodka sauce.

    Ingredient Notes

    • Light brown sugar – this is just to balance the flavors and doesn’t make the sauce sweet. However, you can omit it if you prefer.
    • Vodka – any brand you like. And don’t worry the alcohol cooks off, so no one will be getting tipsy from this meal. You don’t really taste it at all in the end result, but it does enhance the flavors of the other ingredients.
    • Coconut cream – use canned, unsweetened coconut cream or switch it for full fat, canned, unsweetened coconut milk.
    Penne and sauce topped with fresh chopped basil in a black bowl.

    How To Make Vegan Vodka Sauce

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Cook your penne according to the package instructions. Drain and set aside.
    • While the pasta is cooking start your sauce.
    • Add olive oil, chopped onions and crushed garlic to a pot and sauté on medium heat until softened.
    Collage of two photos showing chopped onion, olive oil and garlic in a pot and then sautéed together.
    • Add tomato paste and chili flakes and sauté together for a couple of minutes.
    Two photo collage showing tomato paste and chili flakes added and sautéed with the onions.
    • Add crushed tomatoes, vodka, salt, black pepper and light brown sugar and mix in.
    • Cover the pot and bring to a simmer. Then reduce the heat and leave to simmer for about 10 minutes for the sauce to slightly reduce and thicken.
    Two photo collage showing crushed tomatoes, vodka, salt, black pepper, brown sugar added to pot and mixed in.
    • Stir in coconut cream and fresh chopped basil.
    Collage of two photos showing coconut cream and fresh chopped basil added to pot and mixed in.
    • Add cooked penne pasta and stir in.
    • Serve topped with ground black pepper and fresh chopped basil.
    Two photo collage showing penne added to pot and mixed in with the sauce.

    Recipe FAQ

    Can you leave out the vodka in a vodka sauce?

    Well yes, but then it wouldn’t be a vodka sauce. Of course if you like the sound of the sauce but don’t want to use vodka, then feel free to leave it out.

    How to store it?

    Keep leftovers stored in the fridge and enjoy within 3-4 days.

    Can you freeze it?

    Both the sauce alone or the sauce mixed with the pasta are freezer friendly for 3 months.

    Penne and vegan vodka sauce in a black bowl.

    More Vegan Sauces

    1. Vegan Alfredo Sauce
    2. Vegan Mushroom Sauce
    3. Vegan Bolognese Sauce
    4. Dairy Free Mushroom Sauce
    5. Lentil Bolognese
    6. Vegan Spaghetti Sauce

    Did you make this recipe? Be sure to leave a comment and rating below!

    Penne and vegan vodka sauce in a black bowl.

    Vegan Vodka Sauce

    This vegan vodka sauce is rich, creamy and incredibly easy to make! Serve with penne for an ultra delicious penne alla vodka ready in 20 minutes or less! 
    5 from 6 votes
    Print Pin Rate
    Course: Entree, Pasta, Savory
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 6
    Calories: 488kcal
    Author: Alison Andrews

    Ingredients

    • 16 ounces Penne Pasta (450g) Uncooked
    • 2 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 4 Cloves Garlic Crushed
    • 2 Tbsp Tomato Paste
    • ¼ tsp Chili Flakes (Red Pepper Flakes)
    • 3 cups Crushed Tomatoes (720ml)
    • ⅓ cup Vodka (80ml)
    • ½ tsp Sea Salt
    • ¼ tsp Ground Black Pepper
    • 1 Tbsp Light Brown Sugar
    • 1 cup Canned Coconut Cream (240ml) Unsweetened
    • ¼ cup Fresh Chopped Basil
    Prevent your screen from going dark

    Instructions

    • Cook your penne according to the package instructions. Drain and set aside. 
    • While the pasta is cooking start your sauce. 
    • Add olive oil, chopped onions and crushed garlic to a pot and sauté on medium heat until softened. 
    • Add tomato paste and chili flakes and sauté together for a couple of minutes. 
    • Add crushed tomatoes, vodka, salt, black pepper and light brown sugar and mix in. 
    • Cover the pot and bring to a simmer. Then reduce the heat and leave to simmer for about 10 minutes for the sauce to slightly reduce and thicken. 
    • Stir in coconut cream and fresh chopped basil. 
    • Add cooked penne pasta and stir in. 
    • Serve topped with ground black pepper and fresh chopped basil. 

    Notes

    1. Vodka – any brand you like. And don’t worry the alcohol cooks off, so no one will be getting tipsy from this meal. You don’t really taste it at all in the end result, but it does enhance the flavors of the other ingredients. If you don’t want to use vodka at all, you can leave it out and just have a creamy tomato pasta sauce. 
    2. Light brown sugar – this is just to balance the flavors and doesn’t make the sauce sweet. However, you can omit it if you prefer. 
    3. Coconut cream – use canned, unsweetened coconut cream or switch it for full fat, canned, unsweetened coconut milk. 
    4. Storing and Freezing: Keep leftovers stored in the fridge and enjoy within 3-4 days. It’s also freezer friendly for up to 3 months. 
    5. Nutritional information includes penne pasta. 

    Nutrition

    Serving: 1Serve | Calories: 488kcal | Carbohydrates: 70.8g | Protein: 11.8g | Fat: 14.2g | Saturated Fat: 8.6g | Sodium: 438mg | Fiber: 5.5g | Sugar: 12.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Natascha says

      April 20, 2022 at 8:30 pm

      Mmmmh, this was my first time cooking with Vodka. I have cooked with wine and sake so gar. I have to say the Vodka and the coconut cream puts the sauce to the next level! Great, thank you for this delicate sauce! This will become a regular meal noch.5 stars

      Reply
      • Alison Andrews says

        April 21, 2022 at 10:07 am

        So happy you enjoyed it!

        Reply
    2. Kaitlyn says

      June 05, 2021 at 9:24 pm

      What are other milk alternatives? I wanted to try oatmilk instead since I don’t like coconut milk.

      Reply
      • Alison Andrews says

        June 07, 2021 at 10:35 am

        That should work!

        Reply
    3. Olivia Rowan says

      April 07, 2021 at 11:08 pm

      Delicious! Another winner from Alison.5 stars

      Reply
      • Alison Andrews says

        April 09, 2021 at 8:21 am

        Thanks so much Olivia!

        Reply
    4. Anna says

      March 20, 2021 at 4:30 pm

      Creamy, hearty and totally delectable dish with a most delicious flavor.5 stars

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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