Dairy-free Vodka Sauce
This creamy dairy-free vodka sauce is made with simple ingredients and no heavy cream. A lighter, flavorful twist on the classic pasta sauce that’s rich, comforting, and just right for weeknight dinners.
If you’re avoiding dairy, but in the mood for vodka sauce, you don’t have to miss out. This dairy-free vodka sauce has the just right balance of tangy tomatoes, a touch of creaminess (without the cream!), and that signature splash of vodka that deepens the flavor.
This sauce is one you’ll want to make on repeat. Add these ground turkey oat meatballs or these spinach turkey meatballs for added protein.
What makes this recipe great
- It is great for anyone following a dairy-free or Vegan diet.
- It is creamy without cream.
- It is versatile. You can eat it with regular penne, spaghetti squash, or zucchini noodles.
- It is weeknight friendly. It takes less than 30 minutes to make.
Recipe ingredients
- Penne– you can use any type that works for you. Gluten-free, regular, etc.
- Garlic
- Red chili pepper
- Tomato paste
- Vodka
- Coconut cream
- Dried Basil
See recipe card below for a full list of ingredients and measurements.
Step by step instructions
Step 1
Step 1: Sautée the garlic in olive oil and chili flakes.
Step 2
Step 2: Add the tomato paste and cook for a few minutes.
Step 3
Step 3: Add the vodka and mix.
Step 4
Step 4: Add the coconut cream, pasta water, dried basil and salt.
Step 5
Step 5: Mix the pasta into the sauce.
Step 6
Step 6: Serve.
Expert tips
- Make sure to use a good quality, good tasting coconut cream. We like Savoy coconut cream because it doesn’t taste too much like coconut.
- If you like garlic flavor add an extra clove to the recipe.
- You can add nutritional yeast to the sauce to add a nice cheesy flavor to the dish if you want to add it.
Prep 10 minutesCook 15 minutesTotal 25 minutesMakes 4
Ingredients
- 8 ounces penne
- 2 Tablespoons olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon red pepper flakes
- 6 ounces tomato paste, ( a small can)
- 3 Tablespoons vodka
- 1 cup coconut cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1 teaspoon nutritional yeast, (optional)
Method
- Cook the penne according to the instructions on the package. Retain 1/2 cup of pasta water.
- Heat a pan over low-medium heat and add with oil, minced garlic and red pepper flakes. Sautée for 3 minutes, mixing often.
- Add in the tomato paste and cook for 3 minutes, stirring consistently, and letting it caramelize a bit.
- Add in the vodka, and cook for 1 minute, mixing often.
- Mix in the pasta water, coconut cream, dried basil, and salt and cook over low heat 4-5 mins. (Add nutritional yeast if using it and mix)
- Mix the penne into the dairy-free vodka sauce.
Notes
- Make sure to use a good quality, good tasting coconut cream. We like Savoy coconut cream because it doesn’t taste too much like coconut.
- If you like garlic flavor add an extra clove to the recipe.
- You can add nutritional yeast to the sauce to add a nice cheesy flavor to the dish if you want to add it.
