My problem with most vegan vodka sauces: they either rely on coconut milk, which can make the sauce taste like coconut, or on cashews alone, which can make it heavy. I use both lentils and cashews, so the sauce is creamy but still light enough for a second bowl. To get the deeper, tomato-y flavor, I also recommend you cook the tomato paste until it turns a deep brick red (that I see a lot of recipes skip). The end pasta sauce is creamy, rich, tomato-y, with just that small bite from the vodka. The beauty of this sauce is that it’s also filled with plant-based protein & fiber so you actually feel good about what you’re eating (and full for longer!)
Why Red Lentils & Cashews Make the Best Vodka Sauce
Classic vodka sauce gets its creaminess from heavy cream. I wanted that same silky sauce without the dairy, so I decided to get creative with two of my favorite plant-based ingredients.
Red lentils melt down as they simmer and blend into a thick, velvety base. They also add fiber and plant protein, which may help keep you full longer. And no… you can’t taste them!
Cashews bring the richness. They give the sauce that buttery, luxurious feel you expect from a good vodka sauce. Together, they make a creamy, cozy sauce that tastes indulgent but still leaves you feeling good.
Vegan Alla Vodka Sauce Ingredients
- Shallot – I prefer this flavor over regular onion in this recipe. If you only have onion, it still works (but you likely only need 1/2 of a small onion). Make sure to finely dice.
- Fresh garlic – Minced
- Spices: Salt, Italian herbs, red pepper flakes, and black pepper. If you like a little kick, add a full tsp of red pepper flakes.
- Tomato paste – For ONCE you will be using the whole can! (6 oz). Do you hate wasting tomato paste in other recipes? Maybe that’s just me…
- Red lentils – Make sure to drain and rinse them
- Raw cashews – Preferably raw so you don’t get that added salt and oil. They also carry a different flavor that roasted cashews. This is what replaces the cream in our alla vodka sauce.
- Vegetable broth – You need 4 cups
- Short pasta – Whatever kind you like!
- Not pictured – vegan parmesan. I love that Violife has one that you can shave into pretty ribbons yourself for a garnish. Highly recommend!
How to Make Vegan Alla Vodka Sauce
- In a large saucepan over medium heat, add your oil with your minced garlic & shallot. Sauté for 3-5 minutes or until it’s softened.
2. Add your herbs, salt, and red pepper flakes and stir until combined. (If you like a little kick add the full tsp). Toast the spices for 60 seconds.
3. Add your tomato paste and stir well to combine with the shallot/herb mixture. Stir occasionally for 2-3 minutes to allow to tomato paste to deepen in color and flavor.
4. Add your red lentils, HALF of your veggie broth, and raw cashews. Turn up the heat to bring it to a near boil, then turn it down to simmer, covered, for about 20-25 minutes or until the lentils are fully cooked through
*At this point I recommend starting to cook your pasta per package instructions. Make sure to salt your water.
5. Let the mixture cool for a few minutes before you put it into a high speed blender along with another cup or more of your veggie broth (don’t add too much – you don’t want it to splatter everywhere!)
Blend on high until it’s smooth and creamy. This shouldn’t take too long if your lentils are cooked through.
6. Make sure your original saucepan is free of leftover lentils/shallot (and if not, wipe or rinse it clean). Add your sauce back to the pan along with your vodka. Let it simmer for 5-7 minutes, stirring occasinally to cook off the vodka.
❓Why add the vodka at the end? Won’t I taste it?
Adding vodka toward the end helps preserve more of its ability to enhance and bring out the flavors in the tomato paste, rather than having it cook away too early. Simmering it for another 5–7 minutes cooks off the harsh, raw alcohol flavor, so the finished sauce tastes rich and balanced (but not boozy!).
7. Add your cooked pasta to the finished sauce. Serve in pasta bowls with shaved or grated parmesan (I love Violife’s parmesan), fresh black pepper, fresh basil or parsley – or whatever you like. Enjoy!
How to Store and Reheat Vodka Sauce
I recommend storing your leftover vegan alla vodka in an airtight container in the fridge for 4-5 days. The sauce does thicken up as it cools in the fridge. If it’s too thick, you can add a splash of vegetable broth to loosen it when you heat it up. I often repeat in the microwave for convenience, but you could do stovetop as well.
I do not recommend freezing this recipe.
How to Add more Protein to this Vegan Vodka Sauce
Luckily this dish on it’s own has about 18g of protein per serving thanks to our red lentils and cashews.
You can make this higher protein, however. Some ideas include:
- Field Roast Plant-Based Sausages – I really like these! They have different flavors and make the dish feel more hearty. FYI they are made with wheat gluten so they are unfortunately not good for my gluten-free friends
- Chickpeas – Drained and rinsed a can of chickpeas would be good in here for some texture
- Extra red lentils – If you want more texture in the sauce, consider making some extra cooked red lentils on the side. FYI I wouldn’t just add more to the sauce or the sauce may start to get grainy.
- Nutritional Yeast – Adding 1-2 tbsp per serving can boost your protein by 4-8 (depends on the brand you use)
What to Serve with Alla Vodka Pasta
I love a good pasta dish, but sometimes it’s nice to serve this with something else on the side.
- Salads – You already know pasta and salad makes for a delicious combo and I go crazy for a good caesar salad. Check out my vegan caesar salad here.
- Roasted veggies – Boost the fiber and nutritional quality in this meal by serving it alongside some roasted broccoli & zucchini, a hearty healthy purple sweet potato, or some crisp garlic green beans.
Common Questions
No, not usually. Classic vodka sauce uses heavy cream, butter, and parmesan. My version converts that all to plant-based!. Red lentils and cashews make it creamy. We also use avocado or olive oil instead of butter. I do love to finish off with a good vegan parmesan.
Yes! Swap the vodka for the same amount of vegetable broth plus a squeeze of lemon juice. The lemon gives you some of that bite the vodka would add.
Nope. I chose to only use 1/2 cup for a reason – I didn’t want you to notice them! Once they’re blended, they taste like a rich tomato cream sauce. The key is blending until totally smooth. I love a high speed blender like my VitaMix.
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Vegan Vodka Sauce
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Ingredients
- 2 tbsp avocado oil or olive oil
- 1 medium shallot finely diced
- 3 cloves minced garlic
- 1 tsp Italian herbs
- 1/2-1 tsp red pepper flakes
- 6 oz tomato paste
- 1/2 cup red lentils rinsed
- 3/4 cup raw cashews
- 4 cups vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vodka
- 1 lb short cut pasta
Toppings
- vegan parmesan freshly shaven or grated is best – I used Violife parmesan
- fresh basil or parsley (optional)
Instructions
- In a large saucepan over medium heat, add your oil with your minced garlic & shallot. Sauté for 3-5 minutes or until it's softened.2 tbsp avocado oil or olive oil, 1 medium shallot, 3 cloves minced garlic
- Add your herbs, salt, and red pepper flakes and stir until combined. (If you like a little kick add the full tsp). Toast the spices for 60 seconds.1 tsp Italian herbs, 1/2-1 tsp red pepper flakes
- Add your tomato paste and stir well to combine with the shallot/herb mixture. Stir occasionally for 2-3 minutes to allow to tomato paste to deepen in color and flavor.6 oz tomato paste
- Add your red lentils, HALF of your veggie broth, and raw cashews. Turn up the heat to bring it to a near boil, then turn it down to simmer, covered, for about 20-25 minutes or until the lentils are fully cooked through*At this point I recommend starting to cook your pasta per package instructions. Make sure to salt your water.1/2 cup red lentils, 3/4 cup raw cashews, 4 cups vegetable broth, 1 lb short cut pasta
- Let the mixture cool for a few minutes before you put it into a high speed blender along with another cup or more of your veggie broth (don't add too much – you don't want it to splatter everywhere! You can always add more veggie broth once it's back in the pan) Also add your salt and pepper. Blend on high until it's smooth and creamy. This shouldn't take too long if your lentils are cooked through.1/2 tsp salt, 1/4 tsp black pepper
- Make sure your original saucepan is free of leftover lentils/shallot (wipe or rinse it clean). Add your sauce back to the pan along with your vodka. Let it simmer for 5-7 minutes, stirring occasionally to cook off the vodka. If the sauce is too thick for your liking, add in any leftover veggie broth you have (or some pasta water).1/4 cup vodka
- Add your cooked pasta to the finished sauce. Serve in pasta bowls with shaved or grated parmesan (I love Violife's parmesan), fresh black pepper, fresh basil or parsley – or whatever you like. Enjoy!
Notes
- You can omit the vodka. Simply use half a lemon instead to give the sauce that “bite”.
- This dish already has 18g of protein, but you can add more if you’d like:
- Field Roast Plant-Based Sausages – I really like these! They have different flavors and make the dish feel more hearty. FYI they are made with wheat gluten so they are unfortunately not good for my gluten-free friends
- Chickpeas – Drained and rinsed a can of chickpeas would be good in here for some texture
- Extra red lentils – If you want more texture in the sauce, consider making some extra cooked red lentils on the side. FYI I wouldn’t just add more to the sauce or the sauce may start to get grainy.
- Nutritional Yeast – Adding 1-2 tbsp per serving can boost your protein by 4-8 (depends on the brand you use).
