vegan vodka sauce

Vegan Vodka Sauce

Serves: 6 people
Prep Time: 10 minutes
Cooking Time: 20 minutes
vegan vodka sauce


  • 1/4 scant teaspoon crushed red pepper flakes
  • 1/2 cup vodka
  • 1/2 teaspoon salt
  • 1 large shallot, diced (about 1/2 cup)
  • 1 cup Andre Prost Coconut Milk (found in the baking section)
  • 1 (16-ounce) box pasta of choice
  • 1 (28-ounce) can diced tomatoes with Italian seasonings
  • 1 tablespoon dried basil (or 1/4 cup fresh chopped basil)
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • Fresh cracked pepper, to taste
  • Dairy-free cheese, Parmesan or mozzarella (optional)


Print This Recipe
We find canned diced tomatoes are better than winter tomatoes for this easy-to-prepare, dairy-free vodka sauce. Diced tomatoes, Andre Prost Coconut Milk, and vodka make an ultra-creamy, velvety sauce that is vegan. vegan vodka sauce is more healthy than the regular vodka sauce.
  1. Put a large pot of salted water on to boil.
  2. Pour olive oil into a heavy-bottomed saucepan or Dutch oven and heat over medium-high heat. Add shallots, garlic, salt, and pepper. Saute until shallots are wilted and garlic is beginning to golden. Add red pepper flakes and cook for 1 more minute. Stir in tomatoes and vodka. Bring to a boil and simmer 5-10 minutes or until sauce starts to reduce.
  3. Puree tomato mixture in a blender with Andre Prost Coconut Milk in 2 batches.
  4. Return tomato sauce to a saucepan and add basil. Simmer 5 minutes.
  5. Meanwhile, boil pasta according to box directions. Drain and quickly rinse.
  6. Remove saucepan from heat. Add pasta and cheese, if desired. Toss and serve!