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A bowl of farfalle pasta with vegan vodka sauce on it

Creamy Vegan Vodka Sauce Pasta

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegan


This Vegan Vodka Sauce Pasta is ready in 30 minutes and is made healthier than a traditional vodka sauce with a cashew cream sauce!


Units Scale
  • 1/2 cup raw cashews
  • 2 tbsp olive oil
  • 1/3 cup chopped shallots
  • 3 garlic cloves, chopped
  • 1/4 cup vodka (optional)
  • 1 1/4 cups canned tomatoes (preferably San Marzano)
  • 2 tbsp tomato paste (optional)
  • salt & pepper to taste
  • 1/3 cup water
  • 1/2 tsp red chili flakes
  • 810 oz pasta of choice (approx 250 grams)


  1. Soak the cashews in a bowl of hot water for 1 hour, then drain and set aside.
  2. Add the olive oil to a pot or skillet on medium-high heat, then add the shallots and garlic and sautee on medium heat for 3-4 minutes.
  3. Add the vodka let the alcohol evaporate, then add canned tomatoes, tomato, salt and pepper and mix everything together for 1-2 minutes.
  4. Reduce the heat to low, cover and let the tomateos simmer for 10-15 minutes. (This will help them build flavour)
  5. Transfer the tomato sauce to a blender with cashews, chili flakes and water. Blend until smooth and creamy.
  6. Cook the pasta according to package directions (don’t forget to salt the pasta water!), then add the pasta and sauce back to the pan and let cook together on medium-high heat for 1-2 minutes, until the sauce thickens and coats the pasta.
  7. Serve with additional chili flakes and fresh basil you like!


  • Serving Size: 1/4 of the recipe
  • Calories: 480
  • Sugar: 5.7g
  • Sodium: 100mg
  • Fat: 16.4g
  • Saturated Fat: 2g
  • Carbohydrates: 64.7g
  • Fiber: 4.5g
  • Protein: 14g

Keywords: Vegan vodka sauce, vegan penne a la vodka, vegan vodka pasta sauce, non dairy vodka sauce