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    The Hangry Chickpea » Impressive » Spicy Vegan Vodka Sauce

    Spicy Vegan Vodka Sauce

    Published: Jun 7, 2022 · Modified: Jun 8, 2022 by Eliza

    Jump to Recipe·Print Recipe

    This spicy vegan vodka sauce comes together in under 30 minutes, but tastes like you worked on it all day. It MIGHT just be the best thing I've ever made with pantry staples. Start your pasta water, and let's get cooking.

    rigatoni coated in thick, creamy red vodka sauce, with a fork and linen napkin.

    Pasta is always a good idea, no matter the time of year, but it tastes especially good on a cold winter day. Personally, I love a big bowl of pasta after a long surf sesh or big workout.

    This pasta is the cousin of this butternut squash alfredo, vegan pesto pasta and lentil spaghetti bolognese. As you can see, I'm a BIG pasta fan.

    Jump to:
    • 🌟 Why this recipe works
    • 📋 Ingredients
    • 🔀 Substitutions & Variations
    • 🔪 How to make this recipe
    • 👩‍🍳 Expert tips
    • 💭 FAQs
    • 🍜 Related recipes
    • Spicy Vegan Vodka Sauce

    🌟 Why this recipe works

    Vodka sauce traditionally gets its thick and creamy texture from, well, heavy cream. Since that's out us vegans and dairy free peeps, we're looking to our ride or die coconut cream to pick up the slack, along with pasta water, a homemade cashew cream, vegan butter, and of course, vodka!

    All of the flavor, and NONE of the dairy, that's how we roll 😎.

    📋 Ingredients

    ingredients laid out in two rows in bowls or original packaging.

    Here are some key ingredients for our thick and creamy vodka pasta:

    • Tomato paste, shallot, and garlic combine to form the aromatic base for our spicy vodka sauce.
    • Coconut cream gives us the creamy, thick, velvety quality that heavy cream usually adds. Remember to use a can of coconut CREAM. NOT coconut milk. While a can of coconut milk can be used in a pinch, a 15 oz can will throw off the ratios. Only attempt if you have experience adjusting recipes on the fly.
    • A cashew cream also supplements our creamy sauce ingredient. Don't worry, it's MUCH easier than it sounds and makes a huge difference.
    • Chili flakes make the sauce as spicy as you want
    • Vodka (not pictured, optional) thickens the sauce as the alcohol burns off without adding extra flavor or seasoning. It's totally optional, as you can achieve similar results without vodka.
    • It isn't a pasta sauce without some vegan butter (I love Miyoko's). It thickens the sauce and adds some extra creaminess, saltiness and a slight tang that just takes the sauce to another level.

    🔀 Substitutions & Variations

    This spicy vodka sauce is naturally vegan and dairy-free. For a gluten free sauce, use gluten free pasta (and the resulting gluten free pasta water).

    For a spicier sauce, add an extra half teaspoon of chili flakes.

    If you like a milder sauce, add half a teaspoon of chili flakes, or leave them out completely.

    This recipe calls for a can of coconut CREAM and some plain old coconut milk, ideally the kind from a carton. If you don't have any extra coconut milk laying around, it's ok to substitute with hot pasta water.

    Looking for something more kid-friendly? Check out this butternut squash mac and cheese!

    🔪 How to make this recipe

    Ok, let's get to it! Before starting the sauce, boil salted water for pasta in a large pot. In a small saucepan, boil a few inches of water for cashews.

    Boil cashews for 10-15 minutes. Cook pasta according to package instructions.

    sliced shallots and garlic simmering in butter in a large flat bottomed pan.

    Sautee shallot in a teaspoon of vegan butter on medium heat in a large, flat bottomed frying pan for 3-4 minutes, until soft.

    Then add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning and sticking. Then add pepper flakes.

    thick tomato paste and coconut cream sauce combining with shallot and garlic mixture.

    Now add tomato paste and coconut cream, stirring to combine and melt.

    It's ok if there's some liquid in the bottom of your can of coconut cream. Add it to the sauce!

    personal blender with smooth orange/yellow cashew cream sauce.

    In a personal blender, add hot cashews, a couple ladles of the red sauce, and a half cup of hot water, preferably pasta water. Blend until smooth, ~1 minute, adding more water to keep things moving if needed.

    pouring cashew cream sauce into pan with red sauce.

    Add cashew cream sauce to red sauce and stir to combine. Then add vodka (or not) and bring to a simmer for 5-10 minutes.

    thick orangey red vodka sauce simmering in pan.

    At this point, the sauce should be thickening and simmering. You may add the coconut milk (the kind from the carton) to thin out.

    If you're out of regular coconut milk, you may replace with pasta water, a quarter cup at a time.

    cooked rigatoni pasta in pan with vodka sauce.

    Add pasta, and stir gently to coat. Serve and enjoy!

    👩‍🍳 Expert tips

    The key to making this vegan vodka pasta is patience, stirring and lots of tasting.

    Stirring: stir frequently to prevent sticking and burning. If the sauce feels too thick, add a half ladle of pasta water to thin out. Remember: it's easy to add more liquid, but hard to remove, so add slowly and carefully.

    Tasting: Once you've added the cashew cream to the sauce, if it needs salt, then add salt. Keep in mind salty pasta water seasons the sauce too.

    It's ok to add a little more or a little less pasta water to sauce depending on the thickness of the sauce. We want a sauce a little thicker than a heavy cream, but thinner than a mac and cheese sauce. 

    💭 FAQs

    Does vegan vodka sauce taste like coconut?

    In my opinion, no. The limited amount of coconut cream combined with the strong flavors of tomato, shallot, onion and garlic tends to overpower the sweeter coconut notes. However, the residual nuttiness tastes a little like Parmesan, so I'm calling that a win!

    What is a vegan substitute for heavy cream in a vodka sauce?

    There are a few vegan substitutes for heavy cream that work well in a vodka sauce.

    Full fat coconut cream adds a thick and creamy texture, but can't be the only source of creaminess otherwise the coconut flavor will overwhelm the sauce.

    A cashew cream mixture of softened cashews, tomato paste, shallots, garlic, vegan butter, and pasta water can thicken the sauce as well.

    Finally, a little bit of vodka will thicken the sauce without adding extra flavor or liquid.

    Is vegan vodka sauce gluten free?

    This plant based vodka sauce can be gluten free if you use gluten free pasta and subsequently, gluten free pasta water.

    bowl of rigatoni with vodka sauce with a fork and a glass of wine.

    🍜 Related recipes

    • Creamy Pesto Pasta with Vegetables (Vegan)
    • Vegan Spaghetti Bolognese with Lentils
    • Vegan Butternut Squash Mac and Cheese
    • The BEST Vegan Lasagna with Veggies

    Did you make this recipe? Leave a review and a ⭐⭐⭐⭐⭐ rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

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    rigatoni covered in red vodka sauce in a bowl with a fork.

    Spicy Vegan Vodka Sauce

    ★★★★★ 5 from 1 reviews
    • Author: Eliza
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 mins
    • Yield: 6 servings 1x
    • Category: Lunch & Dinner
    • Method: Sauteeing
    • Cuisine: Italian
    • Diet: Vegan
    Print Recipe
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    Description

    This spicy vegan vodka sauce comes together in under 30 minutes, but tastes like you worked on it all day. It MIGHT just be the best thing I've ever made with pantry staples. Start your pasta water, and let's get cooking. 


    Ingredients

    Units Scale
    • 1 shallot
    • 2 cloves garlic
    • 2 Tbsp vegan butter (such as Miyoko's)
    • 8 oz tomato paste
    • 8 oz coconut cream
    • ½ cup coconut milk (from a carton, NOT a can)
    • 1 tsp red pepper flakes
    • 1 lb pasta of choice
    • ½ c cashews
    • ¼ - ½ cup pasta water
    • 1 Tbsp vodka

    Instructions

    1. First, start boil salted water for pasta in a large pot. In a small saucepan, boil a few inches of water for cashews. Boil cashews for 10-15 minutes. Cook pasta according to package instructions.

    2. Sautee shallot in a teaspoon of vegan butter on medium heat in a large, flat bottomed frying pan for 3-4 minutes, until soft. Then add minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning and sticking. Then add pepper flakes.

    3. Now add tomato paste and coconut cream, stirring to combine and melt. It's ok if there's some liquid in the bottom of your can of coconut cream. 

    4. In a personal blender, add hot cashews, a couple ladles of the red sauce, and a half cup of hot water, preferably pasta water. Blend until smooth, ~1 minute, adding more water to keep things moving if needed.

    5. Add cashew cream sauce to red sauce and stir to combine. Then add vodka (or not) and bring to a simmer for 5-10 minutes.

    6. At this point, the sauce should be thickening and simmering. You may add the coconut milk (the kind from the carton) to thin out. If you're out of regular coconut milk, you may replace with pasta water, a quarter cup at a time.

    7. Add pasta, and stir gently to coat. Serve and enjoy! 


    Notes

    Season to taste, but wait until you've added all the ingredients before going crazy on the salt. Salted pasta water has flavor! 

    It's ok to add a little more or a little less pasta water to sauce depending on the thickness of the sauce. We want a sauce a little thicker than a heavy cream, but thinner than a mac and cheese sauce. 

    Refrigerate in an airtight container for up to 3 days.

    To warm in microwave, heat for 1-2 minutes on high, stirring each minute.

    To reheat on stove, add pasta, plus a half tablespoon of butter to a frying pan on medium heat. Warm slowly, stirring occasionally but gently to prevent burning. 

    Keywords: vegan vodka sauce, vegan penna alla vodka, dairy free vodka sauce, spicy vodka sauce, vodka sauce without vodka

    How'd it go?

    Please rate this recipe and tag @thehangrychickpea on Instagram!

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    Reader Interactions

    Comments

    1. Laura

      June 07, 2022 at 2:32 am

      perfection in a bowl. it doesn't get better than this creamy spicy vegan vodka sauce, i can't believe vegan pasta could taste this good.

      ★★★★★

      Reply

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    Hi, I'm Eliza! I'm here to make all your favorite foods vegan, minus the fuss. Want to make my day? Say "you wouldn't know this is vegan" or "these are the best cookies I've ever had."

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