Light Plant-Based Vodka Sauce
Prep time
Cook time
Total time
This recipe makes enough for 1 pound of pasta. The flavor of your tomatoes is key to the taste, so make sure you pick ripe, flavorful tomatoes. Basil or crushed red pepper are great garnishes to serve with the sauce.
Recipe type: Sauce
Cuisine: Italian
Serves: 6 servings
  • ¼ cup olive oil
  • 1 onion, roughly chopped
  • 4 garlic cloves, roughly chopped
  • ½ cup vodka
  • 3 pounds tomatoes (approximately 8 medium)
  • ¾ teaspoon salt, pus additional to taste
  • Black pepper, to taste
  • Italian seasoning, to taste
  • 1 cup unsweetened coconut milk beverage (see post above for options)
  1. Heat the oil in a large enameled pot over medium heat. Add the onion, and sauté for about 5 minutes, or until translucent.
  2. Add the garlic, and sauté for about 1 to 2 minutes more, being sure the garlic does not burn.
  3. Add the vodka and cook off alcohol. The liquid should reduce by more than half.
  4. Add the tomatoes, salt, pepper, and Italian seasoning. Cover and cook at a simmer for about an hour, checking in every 20 minutes or so to stir.
  5. Uncover, remove from the heat, and allow it to cool for about 30 minutes.
  6. Whisk in the milk beverage. Blend with an immersion blender or pour into your blender to puree until smooth.
  7. Taste test, and add more salt as needed.
  8. This sauce will keep in the refrigerator, in an airtight container, for up to 4 days. It can be frozen for longer keeping.
Nutrition Information
Serving size: ⅙ batch Calories: 173 Fat: 9.6g Saturated fat: 1.9g Carbohydrates: 11.5g Sugar: 6.8g (0g added sugar) Sodium: 303mg Fiber: 3.3g Protein: 2.3g
Recipe by Go Dairy Free at