Vegan Vodka Sauce without Nuts, Soy, or Gluten

For years, I shied away from this Italian sauce. I’ve never been a big fan of alcohol in recipes. But this nut-free, vegan vodka sauce made me a convert. The spirit cooks off, but brings out delicious flavor nuances in the tomatoes. Overall, it’s creamier and has far more flavor depth than your average tomato sauce. Yet it still pairs well with nearly any type of pasta, protein, and/or vegetable.

Nut-Free Vegan Vodka Sauce for Pasta and More

Many of you love my Creamy Dairy-Free Vodka alla Penne, but I have received some nut-free requests. Tara Stack came to the rescue with this lighter, velvety vegan vodka sauce. It’s free of tree nuts and soy, and can suit most dietary needs. It’s also a lighter, everyday recipe, with no need for any type of butter, cheese, or cream!

Milk Alternative Options

If you want a slightly richer plant-based vodka sauce that is still quite light, you can substitute lite canned coconut milk for the milk beverage. If you need coconut-free, you can substitute your go-to unsweetened milk beverage of choice. Just be sure to keep the flavor profile in mind. Not all varieties of dairy-free milk beverage will meld well with a rich tomato sauce, and some can overwhelm the fresh flavors. We like simple unsweetened rice milk for tasty results or dairy-free “whole milk” for a slightly creamier result with only a little added fat.

If you are okay with soy, and want a thicker sauce, you can use pureed, silken tofu in place of the milk alternative. A soft silken tofu will work great, or you can thin firm silken tofu with water once blended.

Serving Suggestions

• Pasta: Penne is the classic, but you can use whatever pasta shape or noodle you have on hand. Use gluten-free pasta, if needed, or zoodles for a paleo meal.
• Steamed Vegetables: I love this sauce with broccoli or cauliflower. It also pairs well with hearty greens, like kale.
• Eggplant: Cook slices of eggplant in olive oil or roast them until tender.
• Protein: This sauce pairs well with all types of protein. But to keep it vegan, add chickpeas or baked (cubed) tofu or tempeh to the pasta.

Special Diet Notes: Nut-Free Vegan Vodka Sauce

By ingredients, this vegan vodka sauce recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

Tara Stack

Nut-Free Vegan Vodka Sauce

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This recipe makes enough for 1 pound of pasta. The flavor of your tomatoes is key to the taste, so make sure you pick ripe, flavorful tomatoes.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Resting Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Sauce

Cuisine: Italian

Calories: 173

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• ¼ cup olive oil
• 1 onion roughly chopped
• 4 garlic cloves roughly chopped
• ½ cup vodka
• 3 pounds ripe tomatoes
• ¾ teaspoon salt pus additional to taste
• Black pepper to taste
• Italian seasoning to taste
• 1 cup unsweetened coconut milk beverage (see post above for other options)

Method

 

1. Heat the oil in a large enameled pot or skillet over medium heat. Add the onion, and sauté for about 5 minutes, or until translucent.
2. Add the garlic, and sauté for about 1 to 2 minutes more, being sure the garlic does not burn.
3. Add the vodka and cook off alcohol. The liquid should reduce by more than half.
4. Add the tomatoes, salt, pepper, and Italian seasoning. Cover and cook at a simmer for about an hour, checking in every 20 minutes or so to stir.
5. Uncover, remove from the heat, and allow it to cool for about 30 minutes.
6. Whisk in the milk beverage. Blend with an immersion blender or pour into your blender to puree until smooth.
7. Taste test, and add more salt as needed.
8. This sauce will keep in the refrigerator, in an airtight container, for up to 4 days. It can be frozen for longer keeping.

Nutrition

Serving: 1 servingCalories: 173kcalCarbohydrates: 11.5gProtein: 2.3gFat: 9.6gSaturated Fat: 1.9gSodium: 303mgFiber: 3.3gSugar: 6.8g

Notes

Optional Add-Ins: You can stir the sauce and a couple handfuls of baby spinach into freshly cooked pasta for a little greenery. Or garnish with sliced basil or crushed red pepper, for a little kick. 

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