Vegan Vodka 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.
You’ll find Sweetened Condensed Coconut Milk at Walmart

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. 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 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.
  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.
  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!

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