Creamy Dairy-Free Vodka Pasta Sauce (Gluten-Free & Vegan!)

Let me take you back to the early days of me and Brittni dating…

I knew I was in deep when I pulled out my ace of spades: homemade pasta and my from-scratch vodka sauce. I’m not saying that meal sealed the deal, but I also know it definitely didn’t hurt. There’s just something special about a dish that’s made with intention—especially when it's rich, comforting, and cooked for someone you’re falling for.

Back then, my original vodka sauce had all the usual suspects—cream, butter, and cheese—but times (and diets) have changed. These days, we eat dairy-free and gluten-free, but that doesn’t mean we’re sacrificing flavor or that signature creamy decadence. This updated version of my OG vodka sauce keeps everything we loved about the original—smooth, velvety texture and bold, balanced flavor—without the dairy.

And the best part? It’s made with simple ingredients, comes together in under 30 minutes, and is just as swoon-worthy as the first time I made it.

CREAMY DAIRY-FREE VODKA SAUCE (GLUTEN-FREE & VEGAN)

This vegan vodka pasta sauce uses soaked cashews to create a luxurious, creamy texture—no heavy cream required. Tossed with your favorite gluten-free pasta, it’s a weeknight dinner that feels like date night.

Ingredients:

• 1/2 cup raw cashews

• Just boiled water (for soaking)

• 3 tbsp olive oil

• 1 small onion, finely diced

• 4 cloves garlic, chopped

• 1 tsp sea salt

• 1/2 cup vodka

• 1 (14.5 oz) can diced tomatoes

• 1/4 cup tomato paste

• Pinch of chili flakes (optional)

• 1 tsp garlic powder

• 1 tsp onion powder

• 2 tsp lemon juice

• 1 ½ tsp salt

• 2 tbsp nutritional yeast

• 12 oz gluten-free pasta

• 1 1/2 cups reserved pasta water

• Salt, to taste

• Fresh basil, for serving

• Chili flakes, for serving

Instructions:

1. Soak the cashews
   Add the raw cashews to a heatproof bowl and cover with just-boiled water. Let them soak while you prepare the sauce.

2. Sauté the aromatics
   Heat the olive oil over medium heat. Add the onion and garlic, and cook until the onions are soft and translucent—about 5–6 minutes.

3. Simmer the sauce
   Add vodka, diced tomatoes, tomato paste, chili flakes (if using), garlic powder, and onion powder. Bring to a simmer and cook for 10–12 minutes, until the alcohol has evaporated and the sauce has thickened.

4. Cook the pasta
   While the sauce simmers, cook your gluten-free pasta according to package instructions. Be sure to reserve 1 1/2 cups of the pasta water before draining.

5. Blend the sauce
   Drain the cashews and add them to a high-speed blender along with the tomato mixture, nutritional yeast, lemon juice, salt, and 3/4 cup of the reserved pasta water. Blend on high until smooth and creamy.

6. Finish the dish
   Pour the blended sauce back into the skillet and add the cooked pasta. Toss gently over low heat until the pasta is well-coated. Add more reserved pasta water if needed to loosen the sauce. Taste and adjust salt as needed.

7. Serve
   Top with fresh basil, a sprinkle of chili flakes, and enjoy!

Pro Tip:

If your sauce thickens up too much as it sits, just add a splash of water or nut milk to loosen it and re-season with salt.

This one’s for the romantics, the dairy-free dreamers, and anyone who wants to keep pasta night creamy and crave-worthy without the cream. Whether you’re cooking for someone special or just treating yourself—you’re gonna love this one.