Vegan Vodka Sauce

5 from 1 vote

Unlike most vegan vodka sauces, this one uses both red lentils and cashews, so it's creamy without being heavy. Deeply caramelized tomato paste gives it a sweet, rich flavor, with just a small bite from the vodka. It's packed with plant-based protein and fiber, which may help keep you full.

Prep Time10

Cook Time35

Total Time45

Course: Dinner

Cuisine: Italian

Diet:

Servings:

Calories: 525kcal

Author: Allie Petersen

Equipment

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

You'd rather your lentils be more cooked than undercooked. Red lentils cook the fastest (compared to other lentils) and get nice and soft when cooked through (which is good since we are going to blend them!)

The reason we add the cashews at this step is to help them soften more to create that creamy sauce when we blend it.

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

❓Why add the vodka at the end? Won't you 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!)

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

Notes/Tips:

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).

Nutrition