Dairy Free Creamy Tomato Vodka Sauce

Total time45 min

Prep time10 min

Cook time35 min

Onion and garlic bloom in olive oil until soft and fragrant, then tomato paste caramelizes right in the pan for that deep, brick-red base every good vodka sauce needs. A generous splash of vodka deglazes everything, mellowing into the sauce as it simmers with crushed San Marzano tomatoes and a touch of sugar to balance the acidity. The sauce reduces low and slow into a thick, glossy blush-pink that clings beautifully to pasta, finished with torn fresh basil for a bright, herby lift. It's rich, garlicky, and just spicy enough from the red pepper flakes to keep things interesting bite after bite. This one is a great fit for a dairy free kitchen, delivering all that classic velvety texture and warm tomato depth without missing a beat.

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Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tbsp olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
¼ tsp red pepper flakes
2 tbsp tomato paste
⅓ cup vodka
1 can (28 oz) crushed san marzano tomatoes
1 tsp sugar
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
salt and pepper, to taste
¼ cup fresh basil leaves, torn (optional)

Instructions

1
Melt the butter with the olive oil in a large saucepan over medium heat until the butter is foamy and the fat shimmers.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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