Vegan Vodka Sauce

September 9, 2020

This sauce is an adaptation of the sauce made by Rachel Ray, years ago. Since then, it has been modified by it’s author Alissa (no last name listed) from Today, I want you to make this wonderful Vegan Vodka Sauce in preparation for tomorrow’s recipe. If you prefer, or can not wait, you may wish to sample it right away! Either way, remember to save some for tomorrow’s recipe. It will be well worth it!


  • This recipe makes a very big batch, but I don’t recommend scaling down on the batch size unless you have a small blending device. Otherwise the cashews might not blend fully! (Do not reduce the amount of this recipe, for you will use it all tomorrow: refer to the note at the end of the recipe)
  • The sauce is very freezer friendly! So use what you need and freeze the leftovers (you will be using it all for the main recipe in tomorrow’s blog, so don’t freeze it yet!).
  • Did you forget to soak your cashews? Try boiling them for 20 minutes instead.
  • And for future reference, keep a stash of frozen soaked cashews on hand, so you never have to worry about forgetting! Just soak them and freeze them right in the soaking water. Then thaw, drain, rinse, and use like normal.

Vegan Vodka Sauce

This vegan vodka sauce is made by blending up raw cashews, so it’s rich, creamy and delicious!

Course Entree

Cuisine American, Italian Keyword vegan pasta recipe, vegan pasta sauce

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8

Calories 260 kcal

Author Alissa

(see dietary information at the end of the recipe)


1 cup raw cashews,soaked in water 4-8 hours and drained

1 cup water

2 tablespoons olive oil (optional, i.e. you can use veggie broth instead, add a little more as necessary to blend to smooth consistency)

1 large onion, diced

5 garlic cloves, minced

1 (28 ounce) can crushed tomatoes

1 (28 ounce) can diced tomatoes

1 cup vodka

1/2 teaspoon salt (optional)

Black pepper to taste

Fresh basil or parsley, chopped for serving

Additional Spices (added by Aimee):


  1. Place the cashews and water into a food processor or blender. Blend unitl smooth, stopping to scrape down the sides of the pitcher or bowl as needed.
  2. Heat the oil (or broth) in a large pot over medium heat, When the oil (or broth) is hot, add the onion. Sauté for about five minutes, until softened. Add the garlic and continue to sauté for another minute, until very fragrant.

3. Add all of the spices: Sauté the onions together with the spices, stirring until well incorporated (for about 1-2 minutes).

4. Stir in the crushed tomatoes, diced tomatoes and vodka. Bring the mixture to a simmer and reduce the heat to-medium low. Continue simmering for about fifteen minutes, until the sauce thickens a bit and the alcohol has cooked off.

5. Stir the cashew mixture into sauce and bring it back to a simmer, just for a minute, until heated throughout. Remove from heat.

6. Let cool and store in a large container (or gallon size bag), and put it in the refrigerator to use with the recipe we will be making tomorrow. This early meal prep will reduce the time spent in the kitchen tomorrow. You will discover that the sauce will thicken slightly overnight, and taste even better on the second day.

Recipe Notes (by author, Alissa):

Since publishing this recipe, I’ve gone back and edited the post and updated the recipe to double the batch size, simply because many blending devices aren’t large enough to completely blend a small batch of cashews. If you have a smaller device feel free to cut the recipe in half.

Nutrition Facts Vegan Vodka Sauce

Amount Per Serving

Calories 260

Calories from Fat 105 % Daily Value*

Fat 11.7g18%

Saturated Fat 2.1g 11%

Sodium 348mg 15%

Potassium 367mg 10% Carbohydrates 19.8g 7%

Fiber 5.3g 21%

Sugar 9.9g 11%

Protein 6.2g 12%

Calcium 60mg 6%

Iron 2.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet.

Are you too tired?

You can avoid making the sauce from scratch, by purchasing the sauce. If you decide to get the store bought sauce, try to get the best that you can afford. Be careful to get one that is not high in salt or sugar, and does not have ingredients that you cannot identify. Remember to buy enough jars to match the quantity that the recipe calls for (two 28 oz jars). You will still need to add the onions, garlic, Vodka, and all the spices. Also, cook it as the recipe indicates. Don’t forget to store it, once it cools, in the refrigerator to use in the recipe tomorrow.

The Best Marinara Sauce You Can Get At The Store

  • 1 Best-Ever Marinara: Rao’s Homemade. Courtesy of Rao’s. …
  • 2 Best Budget Jar: Whole Foods 365. Courtesy of Whole Foods. …
  • 3 Best Flavored Marinara: La San Marzano. Courtesy of La San Marzano. …
  • 4 Best Low-Sodium Option: Trader Joe’s Organic. Parker Feierbach.

What was your favorite part of the recipe? What did you change? Please share about it in the comments. Thank you for sharing!

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