Penne alla Vodka (Vegan)
Ingredients:
- 60 g (½ cup) raw cashews
- 120 ml (½ cup) vegetable broth
- 30 ml (2 tbsp) olive oil or vegan butter
- 25 g (1) shallot
- 30 g (10 cloves) garlic
- 1–2 ml (¼–½ tsp) red pepper flakes
- 120 ml (½ cup) vodka
- 800 g (28 oz / 1 can) crushed San Marzano tomatoes
- 30 ml (2 tbsp) tomato paste
- 20 g (½ cup) fresh basil
- 2 g (1½ tsp) dried oregano
- 120 ml (½ cup) vegan Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 227 g (8 oz) penne pasta
- Fresh basil or parsley leaves
- Extra vegan Parmesan
Equipments:
Features:
Refined Sugar-Free
Soy-Free
Meal Prep Friendly
Leftover Friendly
Nutrition:
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Soak the cashews — cover 60 g (½ cup) raw cashews with boiling water, remove from heat, and soak for 20 minutes until softened. Drain before blending. This is the most important prep step — under-soaked cashews produce a grainy sauce.
Mince the garlic and shallot — finely mince all 10 garlic cloves and 1 shallot so they cook evenly and quickly once the pan is hot.
Measure and set aside the vodka and tomatoes — the sauce moves fast once you start; having everything measured and ready prevents burning.
Bring a large pot of salted water to a boil so the pasta is ready to drop when the sauce is simmering.
Instructions:
- Boil pasta water: Bring a large pot of generously salted water to a boil.
- Soak the cashews: Bring a small pot of water to a boil. Once boiling, remove from heat and add the cashews. Soak for 20 minutes until softened, then drain.
- Blend the cashew cream: Transfer the drained cashews to a high-speed blender with ½ cup vegetable broth and half of the crushed tomatoes. Blend on high until completely smooth. Set aside.
- Sauté the aromatics: Heat the olive oil in a large pan over medium heat. Add the shallot and sauté for 2 minutes, stirring constantly. Add the garlic and red pepper flakes and continue to cook until the shallots are translucent and garlic is fragrant, about 2 more minutes.
- Build the vodka sauce: Add the vodka, remaining crushed tomatoes, blended cashew mixture, tomato paste, basil, and oregano. Bring to a low boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, stirring often, until the sauce thickens and the alcohol cooks off.
- Cook the pasta: While the sauce simmers, cook the penne until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Finish the sauce: Stir in the vegan Parmesan and season with salt and black pepper to taste. Add pasta water a little at a time to reach a smooth, silky consistency.
- Serve: Toss the pasta with the sauce or ladle sauce over plated pasta. Top with fresh basil, parsley, and extra vegan Parmesan. Enjoy!
Common Mistakes: Not soaking cashews long enough — under-soaked cashews produce a grainy sauce instead of a silky one. Always soak for the full 20 minutes in hot water, or soak overnight in cold water. Boiling the sauce — once the cashew cream is added, keep heat at a gentle simmer. A hard boil can cause the sauce to separate. Not reserving pasta water — the starch in pasta water is essential for loosening and emulsifying the sauce. Always reserve at least 240 ml (1 cup) before draining. Rushing the vodka cook-off — the vodka needs to simmer for at least 5 minutes to cook off the raw alcohol taste. Don’t skip or shorten this step. Using pre-minced jarred garlic — fresh garlic makes a significant difference here. Finely mince fresh cloves for the best flavor.
Notes: Cashew cream vs. dairy cream — blended cashews with vegetable broth create a sauce that is nearly indistinguishable from a heavy cream vodka sauce — silky, rich, and slightly sweet. San Marzano tomatoes — sweeter and less acidic than standard crushed tomatoes. Worth seeking out for this recipe. Look for DOP-certified cans. Vodka — use a smooth, neutral mid-range vodka. No need for anything premium.
Prep in Advance: The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of pasta water to loosen. Cook the pasta fresh. Cashews can be soaked up to 24 hours ahead — drain, cover, and refrigerate until ready to blend.
Storage: Refrigerator — store sauce and pasta separately in airtight containers for up to 4 days. Storing them together causes the pasta to absorb the sauce. Freezer — the sauce freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of water. Do not freeze cooked pasta.
Tips: Add pasta water gradually — a little at a time until the sauce reaches a silky, coating consistency. Finish the pasta in the sauce rather than pouring sauce over plated pasta — tossing in the pan helps the sauce cling to every piece. Top with extra vegan Parmesan and fresh basil right before serving for the best presentation.
Swaps: Gluten-free — use your favorite gluten-free penne. All other ingredients are naturally gluten-free. Nut-free — substitute raw sunflower seeds for the cashews, soaked for the same 20 minutes. Optional add-ins — vegan Italian sausage, crispy tofu, mushrooms, spinach, zucchini, or cherry tomatoes all work well stirred into the finished sauce. Oregano — if using fresh oregano, use 3× the amount (about 4 g / 1½ tbsp).
Raw cashews are the vegan secret to a luscious, creamy sauce — they blend into a silky base that mimics heavy cream perfectly. San Marzano tomatoes bring sweetness and depth with less acidity than standard crushed tomatoes. Vodka acts as an emulsifier, helping the tomato and cream components meld together while amplifying the sauce's aroma (the alcohol fully cooks off). Shallot and 10 cloves of garlic create a bold, savory foundation. Tomato paste concentrates the umami and adds body. Fresh basil keeps the sauce bright and herbaceous, and vegan Parmesan rounds it all out with a salty, cheesy finish.
Penne alla Vodka (Vegan)
Ingredients:
- 60 g (½ cup) raw cashews
- 120 ml (½ cup) vegetable broth
- 30 ml (2 tbsp) olive oil or vegan butter
- 25 g (1) shallot
- 30 g (10 cloves) garlic
- 1–2 ml (¼–½ tsp) red pepper flakes
- 120 ml (½ cup) vodka
- 800 g (28 oz / 1 can) crushed San Marzano tomatoes
- 30 ml (2 tbsp) tomato paste
- 20 g (½ cup) fresh basil
- 2 g (1½ tsp) dried oregano
- 120 ml (½ cup) vegan Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 227 g (8 oz) penne pasta
- Fresh basil or parsley leaves
- Extra vegan Parmesan
Equipments:
Features:
Why These Ingredients:
Raw cashews are the vegan secret to a luscious, creamy sauce — they blend into a silky base that mimics heavy cream perfectly. San Marzano tomatoes bring sweetness and depth with less acidity than standard crushed tomatoes. Vodka acts as an emulsifier, helping the tomato and cream components meld together while amplifying the sauce's aroma (the alcohol fully cooks off). Shallot and 10 cloves of garlic create a bold, savory foundation. Tomato paste concentrates the umami and adds body. Fresh basil keeps the sauce bright and herbaceous, and vegan Parmesan rounds it all out with a salty, cheesy finish.
Prep:
Soak the cashews — cover 60 g (½ cup) raw cashews with boiling water, remove from heat, and soak for 20 minutes until softened. Drain before blending. This is the most important prep step — under-soaked cashews produce a grainy sauce.
Mince the garlic and shallot — finely mince all 10 garlic cloves and 1 shallot so they cook evenly and quickly once the pan is hot.
Measure and set aside the vodka and tomatoes — the sauce moves fast once you start; having everything measured and ready prevents burning.
Bring a large pot of salted water to a boil so the pasta is ready to drop when the sauce is simmering.
Instructions:
- Boil pasta water: Bring a large pot of generously salted water to a boil.
- Soak the cashews: Bring a small pot of water to a boil. Once boiling, remove from heat and add the cashews. Soak for 20 minutes until softened, then drain.
- Blend the cashew cream: Transfer the drained cashews to a high-speed blender with ½ cup vegetable broth and half of the crushed tomatoes. Blend on high until completely smooth. Set aside.
- Sauté the aromatics: Heat the olive oil in a large pan over medium heat. Add the shallot and sauté for 2 minutes, stirring constantly. Add the garlic and red pepper flakes and continue to cook until the shallots are translucent and garlic is fragrant, about 2 more minutes.
- Build the vodka sauce: Add the vodka, remaining crushed tomatoes, blended cashew mixture, tomato paste, basil, and oregano. Bring to a low boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, stirring often, until the sauce thickens and the alcohol cooks off.
- Cook the pasta: While the sauce simmers, cook the penne until al dente according to package directions. Reserve 1 cup of pasta water before draining.
- Finish the sauce: Stir in the vegan Parmesan and season with salt and black pepper to taste. Add pasta water a little at a time to reach a smooth, silky consistency.
- Serve: Toss the pasta with the sauce or ladle sauce over plated pasta. Top with fresh basil, parsley, and extra vegan Parmesan. Enjoy!
