Not only is this dish so creamy and decadent, but it’s vegan AND gluten free, too! Using cashews as the base for this sauce, it is full of flavor, healthy fats, and just the right amount of tomato goodness. Vegan penne alla vodka is the perfect dish to bring to someone who needs a good, hearty meal.
Do you have a favorite childhood meal that brings back all the good memories? You know, that one dinner that leaves you reminiscing about sitting around the kitchen table talking about your day at school with your family.
For me, that dish is penne with tomato sauce. It is so ingrained in my memories that as I write this post, I can actually smell the sauce mixed with the parmesan cheese, and tossed with the penne pasta. I can taste the garlic bread that my dad always served on the side, and I can feel the sides of my tongue tingle from the balsamic vinaigrette on the salad that was always served alongside this dinner.
Well, that’s how I hope this dish feels for my family. It’s become a weekly staple, and one that I just love to make. Not only is this vegan vodka sauce SO simple to make, but it also makes a TON, so it’s perfect for meal prepping for the week, getting ahead on freezer meals, or making a sauce for someone who might need some help in the kitchen because of life circumstances.
WHAT IS IN THIS VEGAN PENNE ALLA VODKA?
- Cashews
- Vegetable broth
- Onions
- Garlic
- Vodka
- Nutritional yeast
- Dried basil leaves
- Coarse kosher salt
- Fresh ground black pepper
- Canned diced tomatoes
- Penne pasta (I use gluten free penne)
HOW DOES THIS VEGAN VODKA SAUCE COME TOGETHER?
It starts with cashews and reduced-sodium vegetable broth. Simply heat the vegetable broth, and add the cashews. Set this mixture aside, and let it soak while you saute the onions and garlic.
First, finely chop the onions and garlic. Next, add them to a medium saucepan with a bit of avocado or grapeseed oil, over medium-high heat. Cook, stirring often, for about 3-4 minutes, or until they begin to soften.
Once the onions and garlic have slightly softened, add the vodka. If you are using a gas stove, I recommend that you stand back a bit, as it may ignite! Do not panic if this happens. This ensures that the alcohol cooks out of the vodka, and the flame will quickly go out. Plus, this allows the onions and garlic to caramelize VERY nicely. If the vodka does not ignite, simply allow it to reduce by about half.
Once the vodka has reduced, remove the mixture from the heat, and place in a blender, along with the cashew mixture, nutritional yeast, dried basil leaves, salt, pepper, and HALF of the diced tomatoes. Turn the blender on, and allow the mixture to begin to come together. Increase the speed on the blender, and allow the mixture to puree until it is very smooth, about 3 minutes.
Now that the mixture is smooth, add the remaining tomatoes to the blender, and pulse 8-10 times, to slightly chop the remaining tomatoes. NOTE: If you prefer a completely smooth sauce, I recommend adding the entire can of tomatoes at the beginning, to completely puree the sauce. This is personal preference, and will not impact the delicious flavor of the penne alla vodka!
When the sauce is complete, set it aside while you boil the pasta. Cook the pasta according to package directions. AS SOON as you drain the pasta, toss it with about 2-3 cups of the vodka sauce. The heat from the freshly cooked pasta will allow the sauce to warm all the way through. It’s finally time to eat!
FAQ’S
Do I have to serve this over penne?
No! In fact, my family LOVES the SUPER thin spaghetti noodles, so I often boil both kinds of pasta and let everyone pick what they want. It’s delicious on ANY type of noodles.
Does this dish freeze well?
Yes! This vegan vodka sauce is so easy to make, and SO easy to freeze. It is really the perfect recipe.
How long does this sauce last in the refrigerator?
Since there is no dairy in this sauce, it stays super fresh for about a week in the refrigerator. Honestly, though, it has never lasted that long in mine! We typically eat it for two dinners and then my husband and I will each eat it for lunch one or two days a week.
YOU MIGHT ALSO LIKE
Vegan Penne Alla Vodka
Equipment
- 1 Blender
- 1 Small skillet
- 1 Large pot for pasta
Ingredients
- 1 cup vegetable broth
- 1 cup raw cashews
- 1 TBSP avocado or grapeseed oil
- ⅓ cup yellow onion finely chopped
- 4-5 each garlic cloves minced
- ½ cup vodka
- 1 large can diced tomatoes 28 ounces
- 1 tablespoon nutritional yeast
- 2 teaspoons dried basil leaves
- 1 ½ teaspoons coarse kosher salt
- 1 teaspoon fresh ground black pepper
- 4 cups penne pasta uncooked
Instructions
- Place vegetable broth and cashews in a glass measuring cup, and microwave on high for 2 minutes. Remove from the microwave, and set aside. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and garlic, and cook, stirring often, until tender and translucent.
- Once the onions and garlic are cooked, very slowly add the vodka to the skillet, and let cook until reduced by half. NOTE: If you are cooking on a gas stovetop, the mixture will likely catch on fire. DO NOT PANIC. This is normal. Simply wait for the flames to extinguish. Once they do, the mixture should be reduced to the appropriate amount.
- Once the vodka has been added and the mixture has reduced, remove from the heat. Place the cashew mixture, vodka mixture, ½ of the can of tomatoes, nutritional yeast, dried basil leaves, salt, and pepper in a blender. Turn the blender on medium, and blend well. Turn the blender to high, and blend until very smooth, about 3-4 minutes. Once the mixture is smooth, add the remaining canned diced tomatoes. Pulse 10 times, until the tomatoes are chopped, but not totally smooth.
- Meanwhile, cook the pasta according to package directions. Once the sauce and pasta are finished, divide the pasta among 4 bowls. Top evenly with the desired amount of sauce, and enjoy!
