Vegan Vodka Sauce (Oat Milk)
This easy vegan vodka sauce is simple to make in one pot with creamy oat milk and no raw cashews or coconut! Make this vegan alla vodka with smoky sun-dried tomato “pancetta” sauce for a dinner party, date night, a friend in need of a cozy meal, or make ahead for the perfect winter meal prep. Thank you to our friends at Elmhurst® for sponsoring this blog post!
Ingredients
- 1 pound rigatoni or penne pasta cooked and drained
For the sun-dried tomato pancetta:
- 1/2 cup sun-dried tomatoes jarred in oil, use a fork to measure / drain some of the oil
- 1 Tbsp soy sauce
- 1/2 Tbsp oil from sun-dried tomato jar
- 1/2 tsp onion powder
- 1/2 tsp liquid smoke
- 1/4 tsp ground black pepper
- 1/2 cup hot just-boiled water
For the sauce:
- 2 large shallots minced
- 2-4 garlic cloves finely chopped
- 1/2 teaspoon red-pepper flakes omit if you don’t like spicy
- 1/2 cup vodka
- 1 28-ounce can crushed tomatoes
- 1-2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Elmhurst® Unsweetened Oat Creamer
- 2 Tbsp mellow white miso paste
- 2 Tbsp nutritional yeast
- 1 Tbsp chopped fresh oregano
- 2 Tbsp chopped Italian parsley
Instructions
- Marinate the sun-dried tomatoes: Roughly chop the sun-dried tomatoes and add them to a small bowl. Add the rest of the pancetta ingredients, saving the hot water for last. Cover and let this sit while you get your pasta cooking and chop the shallots and garlic.
- Cook the vegan pancetta: In a deep 12-inch skillet or pot over medium low heat, add the sun-dried tomatoes along with the marinating liquid and cover. Cook for 5 minutes. Then, remove the cover and cook, stirring occasionally, 8-12 minutes until sun-dried tomatoes are slightly crisp and the liquid is mostly absorbed. Be careful not to burn them. It helps to spread them flat in the pan so they cook evenly.
- Add the shallots and garlic: Add the shallot, garlic, and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 2-3 minutes.
- Add the vodka: Pour in the vodka and cook until reduced by half, about 2 - 3 minutes.
- Add tomatoes: Stir in the diced tomatoes, miso paste, and nutritional yeast. Cover and bring to a low simmer. Once simmering, remove cover and simmer until the sauce begins to thicken, about 10 minutes.
- Add the vegan heavy cream: Season the sauce with salt and pepper and stir in the Elmhurst® unsweetened oat creamer. Cook, stirring occasionally until thickened to your desired texture, about 10-20 minutes.
- Bring it together: Remove from heat and stir in the cooked pasta; toss to coat. Season to taste with salt and pepper.
- To serve: Divide among bowls, top with vegan parmesan or cheesy blend, if desired, and sprinkle with the oregano and parsley.
Video
Nutrition
Serving: 1gCalories: 317kcalCarbohydrates: 50gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 1187mgFiber: 6gSugar: 5g
Tried this recipe?Let us know how it was!