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Vegan vodka sauce pasta on a table with a linen tablecloth.

Vegan Vodka Sauce (Penne Alla Vodka)

5 from 3 votes
This vegan vodka sauce made from fresh cherry tomatoes feels and tastes so luxurious! It makes a perfect vegan romantic dinner.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse Jennes


  • 1 Cutting board and knife
  • 1 Large pot
  • 1 Large pan or skillet
  • 1 Immersion blender


  • 2 shallots
  • 2 cloves of garlic or ¼ teaspoons garlic powder
  • 18 ounces (500 g) cherry tomatoes or fresh tomatoes
  • 6 sundried tomatoes in oil
  • 4 servings of gluten-free penne
  • 2 tablespoons olive oil or preferred cooking oil
  • cup (60 ml) vodka
  • ¼ cup (65 g) cashew butter
  • ½ cup (120 ml) vegetable broth or water
  • ¼ teaspoon salt


  • Finely mince the shallots and garlic.
  • Roughly chop 6 sundried tomatoes (let the oil drip off first).
  • Wash the cherry tomatoes and cut them in half.
  • Bring water to a boil and cook the pasta according to package directions. Drain when cooked.
  • Heat a large pan or skillet with olive oil. When hot, sauté the shallots and garlic for 2 minutes over medium-high heat.
  • Add the cherry tomatoes and the sundried tomatoes to the pan. Sauté for 10-15 minutes until the tomatoes start to fall apart.
  • Deglaze with vodka. Let the sauce cook for at least 5 minutes.
  • Add in the cashew butter, water and salt. Simmer over medium heat until the cashew butter melts and a sauce forms.
  • Optionally blend it with an immersion blender (or in a food processor). Toss the pasta with the sauce and serve.


  1. On average, 1 serving of pasta equals 2-3 ounces (60-85 grams).
  2. Mince the garlic, shallots and sundried tomatoes very finely if you don't want to blend the sauce.
  3. Wait for the vodka to evaporate. Otherwise, there could be a strong alcoholic aftertaste.
  4. If blending the sauce in a food processor, make sure to remove the pusher to let the steam escape. Add the sauce back to the pan and toss with the pasta.
  5. Storage tips: you can store the sauce in the refrigerator for 4-5 days and in the freezer for up to 3 months,


Calories: 248kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Fiber: 2g | Sugar: 4g
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