How To Make Vegan Vodka Pasta Recipe

Vegan Vodka Pasta Recipe

We have prepared a vegan version of the vodka pasta, a very tasty and simple dish. It is ready in 25 minutes and the sauce is very creamy. Who doesn’t like pasta? It is one of my favorite foods and I am always dreaming of going back to Italy to enjoy its gastronomy, which is the one I like the most in the world.

I never get tired of trying new pasta recipes, it’s rare the month that we don’t post one on the blog. There are so many that I don’t think I will ever run out of ideas and it would be impossible for me to choose just one, they are all deadly.

We do not usually drink alcohol often and we do not use it too much for cooking, but we do have some recipes with alcohol. This pasta can be made without vodka and it is also very rich, but it is true that it is better if vodka is added because it enhances the flavor of the tomato.

The traditional recipe is made with cream, but instead we have used cashew cream, which is nothing more than cashew nuts shaken with water. It is a healthy option that can be prepared at home. I’ve also seen versions that add other ingredients like garlic, sausage, bacon, or peas and cook the onion in butter. This is the most basic version and for my taste it does not need anything else.


How To Make Vegan Vodka Pasta Recipe

Vegan Vodka Pasta Recipe
  • Author: Amy Tjia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2-4 1x
  • Category: Vegan
  • Method: Main Course
  • Cuisine: American


  • 1/4 cup raw and unsalted cashews ( 40 g )
  • 1/4 cup of water ( 65 ml)
  • 225 g of pasta ( 8 oz ), we use penne buckwheat
  • 1/2 onion, chopped
  • 1/8 teaspoon chili powder or ground
  •  2 tablespoons vodka
  • 1 cup of tomato sauce or crushed tomato ( 250 ml)
  • 1/2 teaspoon of salt
  • 1/8 teaspoon ground black pepper


  1. Add the cashews and water to a powerful blender and beat until combined. You can whisk the cashews with the water directly, but for the cream to have a better consistency, the ideal is to leave them to soak overnight or in hot water for at least an hour. Reservation.
  2. Cook the pasta according to the instructions on the package. Strain and reserve.
  3. Meanwhile, cook the onion and chilli over medium-high heat in a pan with a little water or oil until they start to brown, stirring occasionally.
  4. Add the vodka and cook over high heat for 1 to 2 minutes or until the vodka is reduced. Stir frequently.
  5. Add the tomato sauce, cashew cream, salt and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
  6. Add the pasta, stir and serve immediately. We decorate the plate with vegan Parmesan and chopped basil.
  7. You can store the pasta in an airtight container in the fridge for 3-4 days.


  • Serving Size: 1/4 of the recipe
  • Calories: 297 kcal
  • Sugar: 7.2 g
  • Sodium: 418 mg
  • Fat: 5.1 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 54.4 g
  • Fiber: 5.3 g
  • Protein: 10.2 g

Keywords: Vegan Vodka Pasta

How To Make Vegan Vodka Pasta Recipe | Amy Tjia | 4.5