10 Rich Vegan Vodka Sauce Recipes

Vodka sauce without the cream? Oh baby, we’re about to get SAUCY! 🍝

I’ve been experimenting with vegan vodka sauce recipes for years, and let me tell you, I’ve had some epic failures along the way. But through trial, error, and a whole lot of pasta consumption, I’ve finally cracked the code on making rich, creamy vodka sauce that’ll make you say “holy cannoli!”

Today, I’m spilling all my saucy secrets. I’ve collaborated with some of the best plant-based chefs out there to bring you 10 knockout vegan vodka sauce recipes that’ll knock your socks off. We’re talking everything from classic penne alla vodka to vodka sauce pizza and even a vodka sauce lasagna that’ll make your Italian grandma weep with joy (tears of joy, I promise).

Whether you’re a vodka sauce virgin or a seasoned pro, there’s something here for everyone. The best part? These recipes are easier than trying to pronounce “worcestershire sauce” after a few glasses of vino. So grab your apron, pop open that vodka (for cooking, of course… wink), and let’s get saucy!

Creamy Cashew Vodka Sauce

Alright, let’s kick things off with a classic, shall we? This creamy cashew vodka sauce is so good, you’ll want to bathe in it. (Please don’t actually do that. It’s messy, and frankly, a waste of good sauce.)

To make this heavenly concoction, you’ll need cashews, tomatoes, vodka (duh), and a handful of aromatics. Soak those cashews until they’re softer than your favorite sweatpants, then blend ’em up with some veggie broth.

In a pan, sauté onions and garlic until they’re golden and fragrant. Add tomatoes and let them get all saucy and delicious. Then comes the fun part – add a splash (or three) of vodka and let it simmer until the alcohol cooks off.

Finally, stir in that creamy cashew mixture and BAM! You’ve got yourself a sauce that’s smoother than a jazz saxophone solo.

I once made this for a dinner party, and my non-vegan friend accused me of sneaking dairy into it. The look on his face when I told him it was all plants? Priceless.

Coconut Milk Vodka Sauce

Not into nuts? No worries, my coconut-loving friend. This coconut milk vodka sauce is here to save the day (and your taste buds).

Start by sautéing onions and garlic in a pan until they’re softer than your resolve on day two of a juice cleanse. Add in some tomato paste and let it caramelize a bit.

Now, here comes the star of the show – coconut milk! Pour in a can of full-fat coconut milk (none of that light stuff, we’re going all in here), along with some diced tomatoes and a splash of vodka.

Let it all simmer together until it’s thicker than the plot of a telenovela. Finish it off with some nutritional yeast for that cheesy flavor, and voila! You’ve got a sauce that’s tropical, boozy, and oh-so-creamy.

Pro tip: This sauce is amazing on pasta, but it’s also fantastic as a pizza sauce. Trust me, coconut milk vodka sauce pizza will change your life.

Silken Tofu Vodka Sauce

Okay, I know what you’re thinking. “Tofu in vodka sauce? Has she lost her mind?” But hear me out, because this silken tofu vodka sauce is about to blow your mind.

Start by blending silken tofu until it’s smoother than a pick-up line from James Bond. Set that aside and get to work on your sauce base. Sauté onions and garlic, add tomatoes and vodka, and let it all simmer away.

Once your sauce has reduced, stir in that silken tofu mixture. The result? A sauce that’s so creamy and rich, you’d swear it came straight from an Italian nonna’s kitchen.

I once served this to my tofu-hating brother, and he licked the plate clean. When I told him the secret ingredient, he nearly fell off his chair. Victory never tasted so good!

Cauliflower Vodka Sauce

Cauliflower: the ninja of the vegetable world. It can transform into rice, pizza crust, and now… vodka sauce! This cauliflower vodka sauce is so good, it’ll make you forget about all those times cauliflower tried to impersonate steak. (Nice try, cauli, but we all know the truth.)

Start by steaming some cauliflower until it’s tender enough to mash with a fork. While that’s cooking, make your tomato base with the usual suspects – onions, garlic, tomatoes, and a generous splash of vodka.

Once your cauliflower is ready, blend it up with some veggie broth until it’s smoother than a dolphin in a tuxedo. Stir this creamy mixture into your tomato base, and watch as it transforms into a luscious vodka sauce.

The first time I made this, I ate it straight out of the pot with a spoon. No regrets.

Sunflower Seed Vodka Sauce

Sunflower seeds: not just for baseball players and squirrels anymore! This sunflower seed vodka sauce is nutty, creamy, and totally unexpected.

Soak your sunflower seeds until they’re soft, then blend them up with some water to make a cream. Meanwhile, get your tomato base going with onions, garlic, tomatoes, and vodka.

Once your sauce has simmered, stir in that sunflower seed cream. The result? A sauce that’s rich, slightly nutty, and totally addictive.

I once brought this to a potluck, and it was gone faster than you can say “pass the pasta.” People were practically licking the bowl clean. (Okay, that was me. I have no shame.)

Roasted Red Pepper Vodka Sauce

Want to add a little smoky sweetness to your vodka sauce? Say hello to roasted red pepper vodka sauce, the sauce that’ll make you wonder why you ever settled for plain old tomato.

Start by roasting some red peppers until they’re charred and blistered. While they’re cooling, get your tomato base going with the usual suspects.

Once your peppers are cool enough to handle, blend them up with some cashews or silken tofu for creaminess. Stir this mixture into your tomato base, add a splash of vodka, and let it all simmer together.

The result? A sauce that’s smoky, sweet, and totally irresistible. I once made this for a date, and let’s just say… things got pretty steamy. And I’m not just talking about the sauce!

White Bean Vodka Sauce

Who says vodka sauce has to be red? This white bean vodka sauce is here to challenge everything you thought you knew about pasta sauce.

Start by blending white beans with some veggie broth until they’re smoother than a Barry White song. Set that aside and sauté some garlic and shallots in a pan.

Add your bean mixture to the pan along with some vodka, let it simmer, and finish it off with some fresh herbs. The result? A sauce that’s creamy, garlicky, and totally unique.

I served this to my Italian friend once, and he was skeptical at first. But after one bite, he declared it “better than my nonna’s sauce.” (Don’t tell his nonna I said that.)

Avocado Vodka Sauce

Avocado: the fruit that launched a thousand millennial mortgage jokes. But forget avocado toast, because avocado vodka sauce is where it’s at!

Start with your basic tomato sauce base, but instead of adding cream, blend up some ripe avocados with lemon juice and herbs. Stir this creamy green goodness into your sauce along with a splash of vodka.

The result? A sauce that’s creamy, tangy, and a gorgeous shade of pink. It’s like the love child of vodka sauce and guacamole, and trust me, it works.

Word of warning: this sauce is best eaten fresh, as it can oxidize and turn brown if left too long. But let’s be real, it’s so delicious that leftovers won’t be an issue.

Butternut Squash Vodka Sauce

Fall flavors, meet vodka sauce. This butternut squash vodka sauce is like a warm hug for your taste buds.

Roast some butternut squash until it’s soft and caramelized, then blend it up with some plant milk until it’s smoother than a jazz saxophone solo. Meanwhile, make your tomato base and add a generous splash of vodka.

Stir in your squash puree and let everything simmer together until it’s thicker than the plot of a soap opera. The result? A sauce that’s creamy, slightly sweet, and perfect for those chilly autumn nights.

I once made this for Thanksgiving, and it stole the show from the turkey. (Sorry, turkey, but you had it coming.)

Vodka Sauce Alfredo

Who says you can’t have it all? This vodka sauce Alfredo is the best of both worlds, combining the creamy decadence of Alfredo with the tangy kick of vodka sauce.

Start by making a cashew cream base, blending soaked cashews with some veggie broth and nutritional yeast for that cheesy flavor. In another pan, sauté garlic and shallots, then add vodka and let it reduce.

Combine your cashew cream with the vodka reduction, add a touch of tomato paste for color and tang, and let it all simmer together. The result? A sauce that’s rich, creamy, and packed with flavor.

I served this to my pasta-loving friend, and she declared it “better than sex.” I’m not sure whether to be flattered or concerned about her love life.

And there you have it, folks! Ten rich, creamy, totally plant-based vodka sauce recipes that’ll make you wonder why you ever bothered with dairy.

These sauces are so good, you might be tempted to drink them straight. (Please don’t. Or if you do, at least use a fancy glass. We have standards here.)

So what are you waiting for? Get in that kitchen and start saucin’! And remember, if anyone questions your vodka consumption, just tell them it’s for “culinary purposes.” They don’t need to know about that extra splash that didn’t quite make it into the pan. Our little secret, right?

Now go forth and create some pasta magic. Your taste buds (and your dinner guests) will thank you. Bon appétit, you saucy minx!