Eosinophilic Esophagitis Friendly Dairy Free Vodka Sauce
Total time40 min
Prep time10 min
Cook time30 min
4.8(8)
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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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