Dairy Free Vodka Sauce
Vodka sauce is one of those restaurant-menu staples that feels almost impossible to recreate without heavy cream — but this version proves that wrong in the most satisfying way. Full-fat coconut milk steps in as the creamy base, giving the sauce that signature blush color and velvety texture without a drop of dairy. A couple tablespoons of nutritional yeast add a subtle savory depth that rounds everything out beautifully. The vodka does real work here too, reducing down until the sharp edge mellows and the tomato flavor opens up in a way that plain tomato sauce just can't match. It all comes together in one skillet in well under an hour, making four generous servings that are genuinely weeknight-friendly. Finish it with torn fresh basil over your favorite pasta and it looks and tastes like something you'd order out — no one will guess the cream is missing.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ¼ tsp red pepper flakes
- ⅓ cup vodka
- 1 can (28 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp sugar
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 tbsp nutritional yeast
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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