Vegan Vodka Sauce
Posted: 07/24/25
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This rich and creamy Vegan Vodka Sauce recipe makes the best Rigatoni alla Vodka in just 20-minutes! With a handful of simple plant-based swaps you can get this deliciously easy vegan pasta sauce prepared in the time it takes a pot of pasta to cook.
What Makes This Recipe So Good
- If you’ve already got your favorite vegan dairy substitutes in the refrigerator, this Vegan Vodka Sauce recipe is made with pantry ingredients.
- It takes just 20 minutes to make, giving you plenty of time to cook the pasta while it is thickening.
- This is a creamy vegan pasta sauce made with vegan heavy whipping cream and vegan butter making it super simple to make, no soaking and blending cashews here!
Chef’s Tips
- Here the sauce is pictured tossed through rigatoni, but any other short pasta shape like the classic penne or farfalle (pasta bows) will also work well.
- Instead of using vegan parmesan, you can leave it out of the recipe and instead top the pasta with fried breadcrumbs with garlic or herbs, a classic Italian pangrattato.
- Add a pinch of red pepper flakes along with the garlic to add a little heat!
- For a bulkier meal, add roasted veggies like bell pepper, zucchini or eggplant.
Frequently Asked Questions
Can I make a version of this sauce without the vodka?
This Vodka Sauce really does need to be made with vodka as it adds the signature alla vodka flavor. But, the alcohol is evaporated off during cooking so it is still family-friendly!
How should I store any leftover sauce?
It will keep in the refrigerator for up to 4 days, simply reheat with a little plant-based milk or water added to loosen it if it is a bit thick.
More Delicious Pasta Recipes
- Instant Pot Chicken and Noodles with Dry Egg Noodles
- Buffalo Mac and Cheese with Chicken
- Healthy Ground Turkey Spaghetti Recipe
- Easy Creamy Mushroom Stroganoff
- Escarole Soup with Ditalini
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Vegan Vodka Sauce
You only need 8 basic ingredients to make this super-creamy Vegan Vodka Sauce. Even better? It is ready in the time it takes to boil a pot of pasta for a fuss-free weeknight meal.
Ingredients
- 2 tbsp vegan butter
- 1 small yellow onion finely chopped
- 3 garlic cloves pressed or minced
- ⅔ cup tomato paste
- 3 tbsp vodka
- 1 cup vegan heavy whipping cream plus 1/2 cup more to taste
- ½ cup vegan parmesan cheese optional
- plenty of salt and pepper to taste
Instructions
- Place a large skillet over medium heat. Once skillet is hot add the butter and sauté onions for 3 to 4 minutes, or until they begin to slightly caramelize. Add in the garlic and cook, stirring constantly, for 30-60 seconds.
- Add the tomato paste and stir together. Continue to stir until paste turns bright red. This should take about 2 to 3 minutes.
- Deglaze the skillet with vodka and stir together until it evaporates. Add about 1/4 cup of pasta water to skillet and stir together until smooth, about 1 minute. Season with salt and pepper.
- Stir the cream into sauce until mixture is smooth. Reduce the heat to medium-low and simmer together, about 3 to 4 minutes. Stir in the parmesan and continue to simmer until sauce is smooth, glossy and has thickened enough to coat the back of a spoon, about 3 minutes. Add more cream if you want to thin the consistency of the sauce.
- Add cooked pasta to the sauce and toss together until fully coated. Season with salt and pepper.
- Serve with more grated Parmesan and black pepper.
Notes
Here the sauce is pictured tossed through rigatoni, but any other short pasta shape like the classic penne or farfalle (pasta bows) will also work well.
Nutrition Information
Net Carbs: 0g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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