Dairy-Free Pasta with Vodka Sauce

Creamy, comforting, and completely dairy-free, this plant-based twist on the classic vodka sauce pasta is a game-changer for weeknight dinners or special occasions. Featuring a velvety sauce made from blended cashews and coconut milk, this recipe delivers all the richness of traditional vodka sauce without the cream. A zesty blend of garlic, tomato paste, and a splash of vodka creates a flavorful base, while hints of crushed red pepper add a subtle kick. Tossed with perfectly cooked penne pasta and finished with fresh basil, this dish is as indulgent as it is wholesome. Ready in under 45 minutes and serving four, this dairy-free pasta with vodka sauce offers a deliciously satisfying, plant-powered meal that everyone will love. Perfect for vegans or those following a dairy-free lifestyle!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces Penne pasta
• 2 tablespoons Olive oil
• 3 pieces Garlic cloves, minced
• 0.5 teaspoon Crushed red pepper flakes
• 0.5 cup Vodka
• 6 ounces Tomato paste
• 1.5 cups Canned full-fat coconut milk
• 1 cup Raw cashews
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 0.25 cup Fresh basil leaves, chopped

Directions

Step 1

Start by soaking the raw cashews in hot water for at least 10 minutes. This will help them blend into a smooth cream.

Step 2

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant, about 1 minute.

Step 4

Add the vodka to the skillet, stirring well to combine, and cook for about 2-3 minutes to allow the alcohol to evaporate slightly.

Step 5

Stir in the tomato paste, cooking for another 2 minutes until it becomes fragrant and well incorporated.

Step 6

Drain the soaked cashews and place them in a blender. Add the coconut milk and blend until completely smooth, forming a creamy consistency.

Step 7

Pour the cashew cream into the skillet, stirring to combine with the tomato paste mixture.

Step 8

Add the lemon juice, salt, and black pepper, stirring to incorporate all ingredients into a smooth, creamy sauce.

Step 9

Allow the sauce to simmer over low heat for 5-10 minutes, stirring occasionally, until it thickens to your liking.

Step 10

Add the cooked pasta to the sauce, tossing to coat thoroughly.

Step 11

Serve garnished with freshly chopped basil leaves.

Nutrition Facts

Serving size	(1220.9g)

Amount per serving	% Daily Value*
Calories	3373.0

Total Fat 170.7g	0%
Saturated Fat 89.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2532.4mg	0%
Total Carbohydrate 345.9g	0%
Dietary Fiber 24.9g	0%
Total Sugars 38.7g
Protein 79.9g	0%

Vitamin D 0IU	0%
Calcium 240.5mg	0%
Iron 39.7mg	0%
Potassium 4291.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 9.9%

Carbs: 42.7%