We love pasta in our house because it’s one of the foods Larissa and I agree on the most. It’s hearty, easy to make, and always satisfying—especially when there’s a big bowl of vegan penne alla vodka involved.
This creamy, dreamy classic gets a plant-based twist with blended cashews or full-fat coconut milk, bringing all the richness without the dairy. Whether you’re feeding a mixed-diet household or just craving a bowl of comfort food, this vegan vodka pasta hits the spot every time.
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What Makes This Recipe Special
This recipe takes all the familiar flavors of traditional vodka sauce—garlic, tomato paste, a little heat from red pepper flakes—and swaps out the heavy cream for dairy-free options like cashew cream, coconut milk, or silken tofu. You still get a luxuriously smooth and tangy vegan vodka sauce, with no compromise on flavor or texture.
It’s also weeknight-friendly. The whole thing comes together in about 30 minutes using basic pantry ingredients, and it’s easy to double for meal prep. Plus, there’s a gluten-free option if you use brown rice penne or your favorite gluten-free pasta.
Shopping List
- penne pasta (use gluten-free if needed)
- olive oil
- vegan butter
- red onion
- garlic
- red pepper flakes
- vodka (or use dry white wine)
- tomato paste
- canned crushed tomatoes or canned plum tomatoess
- unsweetened full-fat coconut milk, cashew cream, or silken tofu
- salt and black pepper
- dried oregano
- nutritional yeast or vegan parmesan cheese
Optional
- fresh basil, for garnish
- tempeh bits or fried tofu cubes for extra protein
- extra crushed red pepper flakes for heat
How to Make Vegan Penne alla Vodka
Cook the Penne Pasta
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain pasta and set aside.
Sauté the Onion and Garlic
Heat the olive oil and vegan butter in a large skillet or Dutch oven over medium heat. Add the chopped red onion and cook for about 5 minutes until softened. Stir in the garlic and red pepper flakes and cook for another 30 seconds until fragrant.
Deglaze with Vodka
Pour in the vodka and let it simmer for 2–3 minutes, allowing the alcohol to cook off. The pan should smell slightly sweet, not boozy.
Add Tomato Paste and Crushed Tomatoes
Stir in the tomato paste and cook for a minute or two to caramelize slightly. Add the crushed tomatoes, oregano, and a pinch of salt and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
Blend the Sauce (Optional but Recommended)
For the creamiest texture, use an immersion blender directly in the pot or transfer the sauce to a high-speed blender or food processor. Blend until smooth and return to the pan.
Stir in Creamy Element
Lower the heat and stir in your chosen cream: coconut milk, blended cashews, or silken tofu. Mix until fully combined and warmed through. Add nutritional yeast or vegan parmesan for extra umami.
Combine Pasta and Sauce
Add the cooked penne to the sauce, along with a splash of reserved pasta water if needed to loosen the sauce. Toss until everything is well coated and heated through.
Serve and Enjoy
Serve hot, topped with more vegan parmesan or fresh basil if desired. Pair it with a crisp side salad or roasted veggies for a full meal.
Why This Creamy Vegan Penne All Vodka Recipe Works
This vegan penne alla vodka recipe works because it keeps the essence of the original—simple ingredients, rich flavor, and creamy texture—while making it more inclusive and a bit lighter on saturated fat. Using pantry staples like tomato paste, canned tomatoes, and olive oil, it’s a great go-to for weeknights or guests. And if you’re cooking for a multivore household, this one’s a crowd-pleaser.
Variations to Try
Go gluten-free Swap the traditional penne with brown rice pasta or your favorite gluten-free variety. It holds up beautifully and still soaks in all that creamy sauce.
Try a different noodle Craving something closer to a cozy Alfredo? Fettuccine works wonderfully here and gives the dish a bit more elegance—great for a stay-in date night.
Add
Turn up the heat If you like a little spice, Calabrian chilies or an extra pinch of crushed red pepper flakes will add bold flavor without overpowering the sauce.
Tips to Keep It Fresh
Leftovers keep well for up to 4 days in the fridge. Reheat gently on the stove or microwave with a splash of vegetable broth or hot water to loosen the sauce.
If freezing, store the sauce separately from the pasta for best texture. This is also a great make-ahead meal for busy weeks!
Creamy Vegan Penne alla Vodka
Ingredients
- 12 ounces penne pasta use gluten-free if needed
- 1 tablespoon olive oil
- 3 tablespoons vegan butter
- 1 small red onion finely chopped
- 3-4 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
- ½ cup vodka or dry white wine
- 3 tablespoons tomato paste
- 28 ounce can crushed tomatoes or canned plum tomatoes
- ½ cup reserved pasta water
- ½ cup unsweetened full-fat coconut milk or use cashew cream or silken tofu
- salt and black pepper to taste
- ¼ teaspoon dried oregano
- 3 tablespoons nutritional yeast or vegan parmesan cheese
- fresh basil, tempeh bits, fried tofu cubes, extra crushed red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Reserve ½ cup of pasta water then drain and set pasta aside.
- In a large skillet or Dutch oven, heat the olive oil and vegan butter over medium heat. Add the red onion and cook until softened, about 5 minutes.
- Stir in the garlic and red pepper flakes and sauté for 30 seconds.
- Pour in the vodka and let it simmer for 2–3 minutes to cook off the alcohol.
- Stir in the tomato paste and cook for 1–2 minutes until it deepens in color.
- Add the crushed tomatoes, oregano, salt, and pepper. Simmer uncovered for 10 minutes, stirring occasionally.
- Optional: blend the sauce using an immersion blender or transfer to a high-speed blender or food processor until smooth, then return to the pan.
- Stir in the coconut milk, cashew cream, or silken tofu. Mix well and heat through. Add nutritional yeast or vegan parmesan and stir.
- Add the cooked pasta to the sauce, plus a splash of reserved pasta water if needed. Toss to coat evenly.
- Serve warm with optional toppings like basil, tempeh bits, or extra spice.
This creamy vegan vodka pasta brings all the indulgence of your favorite comfort dish—minus the dairy. It’s simple enough for weeknights, special enough for date night, and cozy enough for just about any mood.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
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FAQs
What is vegan vodka sauce made of?
Vegan vodka sauce is typically made with a tomato base, garlic, red pepper flakes, vodka, and a creamy element like cashew cream, coconut milk, or silken tofu to replace heavy cream.
Can I make vodka sauce without vodka?
Yes, you can substitute the vodka with white wine or even vegetable broth. The vodka adds a subtle sharpness, but it’s not essential for flavor.
Is penne alla vodka vegan?
Traditional penne alla vodka contains heavy cream and sometimes cheese, but it’s easy to make vegan by using dairy-free ingredients like cashew cream and vegan parmesan.
How do I make cashew cream for pasta sauce?
Soak ½ cup of raw cashews in hot water for 15–30 minutes, then blend with ½ cup of water in a high-powered
What pasta shapes work with vodka sauce?
Penne is classic, but this sauce also pairs beautifully with rigatoni, fusilli, or gluten-free varieties like brown rice pasta.
