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.

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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