Dairy-free Penne Vodka — an easy, impressive creamy vegan pasta you can make in under 30 minutes with simple pantry ingredients.
Penne tossed in a silky sauce of tomatoes, cashew cream, and a splash of vodka. Comforting, bright, and satisfyingly creamy — without dairy.
This vegan penne alla vodka delivers restaurant-style flavor with minimal fuss. In about half an hour you can have a rich, velvety pasta on the table that’s perfect for weeknights or casual dinner guests.
What is Penne Vodka?
Penne alla Vodka is a classic tomato-and-cream pasta sauce with a bit of vodka added to lift and sharpen the flavor. Its origins are debated — Italian, Italian-American, or a modern invention — but the appeal is unmistakable: creamy texture balanced by a bright, slightly spicy bite from the vodka and red pepper.
The dairy-free version swaps cashew cream for dairy, keeping the lush mouthfeel while letting the tomato and vodka notes shine.
Choose the right pasta for vodka sauce
Pasta shapes matter: they carry sauce to your mouth. Tubular pastas like penne or ziti are ideal here because the sauce clings to and fills the tubes. Ridged varieties (rigate) trap more sauce and work beautifully as well.
Is vodka necessary? Any substitutions?
Vodka plays a small but meaningful role: it heightens flavor, adds a subtle sharpness, and helps release certain aroma compounds from the tomatoes. The sauce without vodka is still tasty — essentially a creamy tomato sauce — but vodka gives the dish its signature edge.
Alcohol cooks off during simmering, so the finished sauce contains negligible alcohol.
A note on canned tomatoes
Because this recipe uses only a few ingredients, choose high-quality canned tomatoes. Canned tomatoes are typically picked and packed at peak ripeness and provide consistent flavor. Look for unsalted or unseasoned whole tomatoes — San Marzano-style whole tomatoes are a great choice for their balanced sweetness and texture.
Whole, diced, crushed, or chopped tomatoes all work because you’ll blend them smooth for the sauce.
How to make Vegan Penne Vodka
Prep:
- Soak raw cashews in the fridge covered with water overnight. If short on time, boil them for 10 minutes to soften.
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
Make the sauce:
Step 1–2 — While the pasta cooks, place the canned tomatoes with their juice into a blender or food processor and blend until smooth.
Step 3 — Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and cook 1 minute, stirring, until fragrant.
Step 4 — Stir in the blended tomatoes and vodka. Bring to a gentle boil, reduce heat, and simmer for 10 minutes.
Step 5 — Meanwhile, drain the soaked cashews and blend them with vegetable stock until completely smooth to make cashew cream. Turn off the heat under the tomato sauce and stir in the cashew cream.
Step 6 — Drain the pasta and add it to the skillet. Toss to coat thoroughly. Taste and season with salt and pepper as needed. Serve topped with chopped parsley or fresh basil.
Freezing and meal prep
The vodka sauce freezes well and will keep in the refrigerator for up to a week. Store pasta and sauce separately — reheat only what you’ll eat in one sitting. If freezing the sauce, blend it briefly after thawing to smooth out any separation before reheating.
Tips for success
- Leftovers: stir in an extra 2 teaspoons vodka per cup of sauce and simmer briefly before serving to revive flavor.
- Use gluten-free pasta to keep the dish gluten-free.
- Fresh parsley adds color and brightness; basil is another excellent option.
- Add crushed red pepper flakes for more heat.
- Not vegan? Fold in pre-cooked chicken for added protein.
- The recipe scales easily — double or triple if your pot is large enough.
Vegan & Dairy-free Penne Vodka
Dairy-free Penne Vodka — an easy vegan pasta made with cashew cream that comes together in under 30 minutes using simple pantry staples.
dinner, lunch, Main Course
American, Italian
best vodka sauce recipe, dairy free penne vodka, vegan penne alla vodka
5 minutes
20 minutes
25 minutes
6
Marie
Ingredients
- 16 oz penne pasta (about 500 g) — or another small shaped pasta; use gluten-free if needed.
- 1 can whole Italian tomatoes (San Marzano preferred) — about 18 oz (800 g).
- 1 tbsp olive oil
- 3 garlic cloves, minced
- ½ tsp red pepper flakes
- ¼ cup vodka
- ½ cup raw cashews (soaked overnight)
- ⅔ cup vegetable stock
- Sea salt and freshly ground pepper, to taste
- Fresh chopped parsley, to serve
Instructions
- Soak cashews in a large bowl covered with water in the fridge overnight. (Or boil for 10 minutes if short on time.)
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- While the pasta cooks, blend the canned tomatoes with their juice until smooth.
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook about 1 minute until fragrant.
- Add the blended tomatoes and vodka, bring to a gentle boil, then reduce heat and simmer 10 minutes.
- Drain the soaked cashews and blend with vegetable stock until perfectly smooth to make cashew cream.
- Remove the tomato sauce from the heat and stir in the cashew cream.
- Drain the pasta and toss it in the sauce until fully coated. Season with salt and pepper to taste. Serve topped with chopped parsley and enjoy.
Recipe Notes
- To refresh leftovers, stir in 2 teaspoons vodka per cup of sauce and simmer briefly.
- Use gluten-free pasta to make this dish gluten-free.
- Fresh parsley or basil both work well as a finishing herb.
- Add extra crushed red pepper flakes for more heat.
- Non-vegan option: fold in pre-cooked chicken for added protein.
- This recipe can be doubled or tripled if you have a large enough pot.
If you try this dairy-free penne vodka, please rate the recipe and share how it went in the comments — feedback is always appreciated!
More dairy-free pasta recipes you might enjoy:
- Dairy-free Alfredo Sauce
- Dairy-free Fettuccine Alfredo
- One Pot Taco Pasta
- Skinny Broccoli Fettuccine Alfredo