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Vegan Vodka Sauce

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 totally vegan.
10 minutes to assemble
20 minutes to cook
Total time: 30 minutes
6 servings, makes 5 cups sauce
1-16 oz box pasta of choice
2 tablespoons olive oil
1 large size shallot, diced (about 1/2 cup)
1 tablespoon minced garlic
1/2 teaspoon salt
Fresh cracked pepper
1/4 scant teaspoon crushed red pepper flakes
1-28 oz can of diced tomatoes, with Italian seasonings
1/2 cup vodka
1 cup Andre Prost Coconut Milk (found in the baking section)
1 tablespoon dried basil or 1/4 cup fresh chopped basil
Optional: Dairy-free cheese*, Parmesan or mozzarella
*Daiya is a popular dairy-free cheese alternative, found in the health food section of the supermarket.
Step 1
Put a large pot of salted water on to boil.
Step 2
Pour olive oil into a heavy bottomed saucepan or Dutch oven and heat over a medium-high heat. Add shallots, garlic, salt and pepper to taste. Sauté until wilted and beginning to turn golden. Add red pepper flakes and cook 1 minute.
Step 3
Stir in tomatoes and vodka. Bring to a boil and simmer 5-10 minutes or until sauce starts to reduce. Purée in blender in 2 batches, with Coconut Milk. Return tomato sauce back to saucepan and add basil. Simmer 5 minutes.
Step 4
Meanwhile, boil pasta according to box directions. Drain and quickly rinse. Remove saucepan from heat. Add pasta and dairy-free cheese, if desired. Toss and serve!