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Creamy vegan tomato sauce pasta on a white plate.

Vegan Vodka Sauce Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


This creamy vegan tomato pasta uses cashews instead of heavy cream and forgoes the booze.


  • 1/2 cup raw cashews
  • 2 tablespoons extra virgin olive oil
  • 1 small or 1/2 medium yellow onion, finely diced
  • 4 medium garlic cloves, minced
  • 1/4 teaspoon chili flakes
  • 1/4 teaspoon fine sea salt, plus more to taste
  • One 15-ounce can tomato sauce
  • Freshly ground black pepper, to taste
  • 2 tablespoons white miso* (see note below)
  • 1 pound short pasta, like rigatoni or penne


  1. Place 1/2 cup cashews in a blender and add 1 cup boiling water. Soak for at least 30 minutes or up to a few hours.
  2. Meanwhile, bring a large pot of water to a boil for the pasta.
  3. Heat 2 tablespoons oil in a large skillet over medium-low heat. Add the onion, garlic, chili flakes, and salt, and cook until the onion is soft and translucent, 5 to 7 minutes. Be careful not to brown the onion.
  4. Add the tomato sauce and black pepper, cover with a lid, reduce the heat to low, and simmer gently for 8 to 10 minutes, until the sauce is a bit thickened.
  5. Meanwhile, add 2 tablespoons miso to the blender. Puree until completely smooth and creamy. Stir the cashew cream into the tomato sauce and turn the heat off.
  6. Salt the boiling water and cook pasta according to package directions until al dente. Reserve about 1 cup of the pasta-cooking water, then drain the pasta.
  7. Return the hot drained pasta to the pot, and stir in the creamy tomato sauce and 1/2 cup of the reserved pasta water. Stir to combine. Taste and adjust the seasonings, if needed. (Add more pasta water if a creamier consistency is desired.) Serve immediately.


Miso lends a salty, savory bite to the sauce. It can technically be subbed with an equal amount of nutritional yeast, though the result won’t be quite the same.


  • Serving Size: 1/6 of the recipe
  • Calories: 400
  • Fat: 11.4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 63.6 g
  • Fiber: 4.1 g
  • Protein: 12.5 g