Spicy Vegan Vodka Sauce
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
- 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.
Tried this recipe?Let us know how it was!