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The Best 3 Ingredient Dairy-Free Vodka Cream Sauce [Vegan]

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Ingredients

For the Sauce:

  • Larger 24 oz jar of Rao’s marinara sauce or whatever is your favorite.
  • 3/4 cup of non flavored vodka
  • 3/4 cup of canned coconut cream

Optional:

  • If you want the sauce a bit sweeter add 2 tbl of maple syrup
  • 2 tbl nutritional yeast for a cheesier flavor
  • Fresh basil for garnish
  • Salt and pepper

Preparation

  1. In a large Dutch oven, add your sauce over low heat. To that sauce immediately add your vodka and allow to cook (bring it to a boil and then reduce the heat to a very low simmer) for about 30 minutes. Stir occasionally.
  2. Once you start to prepare your pasta and get that in the boiling water, add your cream to the marinara sauce and stir to combine.
  3. Taste and add salt and pepper as needed. Cook your pasta noodles then drain. I prefer to add the noodles back to the cooking vessel with about 1/4 cup of reserved cooking water and then ladle the vodka cream sauce (this is a preference to how saucy you want it). We like a lot of sauce. Toss and plate immediately.


    About The Author

    Robin

    See My Recipes

    Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook. As a wife and active mother to two teenage daughters, Robin is well-versed in creating easy, flavorful recipes to accommodate a wide variety of palates. Whether you’re a lover of meat and potatoes or strictly vegan and gluten-free, Robin’s non-threatening recipes and captivating photography will appeal to all tastes.

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