We bout to turn up y'all! We making vegan vodka sauce! Let's go!
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I'm just playing. We ain't turning nothing up in here except the heat on the stove. But before we
get into this recipe, Hi I'm Larisha. Welcome to Make It Dairy Free. Vodka sauce is one of
the creamiest tomato-based sauces that you are going to find out there and today we are going to
veganize it. It is perfect for a dip, but it is best known for making penne alla vodka, which is a pasta
dish. First let's clear up a little myth. There is still going to be vodka left over at the end
of this dish No matter what proof or what type of vodka you use there's still going to be a little
bit left over. When you're cooking with alcohol about 40% remains after 15 minutes of cooking and
then you're left with about 25% after 60 minutes of cooking. So this dish that we're making today
takes about 30 minutes so you are still going to be left with something in between those two
things. Don't make me do math guys. As far as vodka goes, please, please, please, do not
use a cheap vodka. They taste gross in your drink and it's gonna make this pasta dish taste gross
too. There are plenty of great brands out there that taste great while still being inexpensive,
so try to find one of those. We will list a few brands in the post linked in the description box .
Listen nobody wants their pasta sauce tasting like nail polish, so please just listen to me
on this tip. Now that we've cleared those two things up this dish can be oil free as well
as being top eight allergen free so let's hop right into the recipe and show you how it's made.
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All right, so the first thing that we're going to do is chop our vegetables. We are starting with a
sweet onion. We like the sweetness with the acidity from the tomatoes we'll be adding later, but feel
free to swap with a yellow onion. Next we'll chop our garlic. We're using four cloves here and we're
just going to mince them. We always recommend using fresh garlic rather than jarred because you lose
so much flavor with jarred. If you don't like the stickiness or smell on your hands you can use
a garlic press, plus it goes faster that way. And then finally we are going to chop some fresh basil .
Fresh is needed here because you can't just get the same aromatics with dried basil, so no
swapping please. Next pour some oil into a large skillet over medium heat. Use vegetable stock if
you are oil free. Saute your onions and garlic for three to four minutes stirring often and
then add in your red pepper flakes and cook for one more minute. If you don't like your dish spicy
you can omit this step and add them at the end for each individual serving. Next we are adding
in whole peeled tomatoes with the juice from the can. San Marzano is best but pricier so any canned
whole tomatoes will work. Then our vodka. One reason that we use a large skillet is because
it helps mix all this together easier but it also helps the vodka cook out a little faster as well.
Give this all a stir together and let cook for five to seven minutes to reduce a bit.
Then, add in the tomato paste. The tomato paste. The.... tomato..... paste. Okay moving on. We're also going
to add in some balsamic vinegar, some salt, and some black pepper. Give it all a stir together
and with the back of your spoon smash the tomatoes down. You are going to turn your
heat down and let this cook partially covered for 20 minutes, stirring every few minutes. We
are partially covering so it actually simmers and not boils, so we don't reduce the sauce too quickly.
If you are making penne alla vodka, the pasta dish best known for making this sauce with, then we are
going to take 16 ounces of dried penne and add that to a large pot of salted boiling water. Give
that a stir together and then let cook until al dente, then drain. Once your sauce has simmered for
20 minutes you are going to remove from heat and add into a high powered blender with your chopped
basil. If you don't have a high powered blender then we recommend letting the sauce cool for 10
minutes before adding it to your blender and then blend. You could also do this in a food processor
if you don't have a blender but again let cool before adding. You are going to let this blend for
two to three minutes depending on your blender until a nice smooth sauce has come together. It
will go from a deep red color to an almost orange hue color. And then we are going to pour this back
into the same skillet we were using. Then you're going to add in your coconut cream and vegan sugar.
If you have a coconut allergy, you can use any dairy-free milk, but try to choose a creamier one
like oat or soy if possible. We always try to get the creamy fatty part off the top if we can and
then stir together. You could stop here and use this as a dip for crunchy bread or to dip vegan
nuggets in or try adding it as a pizza sauce and more. However if you're making penne alla vodka
then you are going to add in your cooked pasta and then some vegan parmesan cheese. We are using the
Violife brand here that we grate. Then you are just going to give that a stir together until
everything is well combined. Once combined, serve it in a bowl with additional parmesan if desired.
We love pairing this with our homemade vegan garlic bread that we will link in the description
box below. This can be reheated on the stove or in a microwave. Thanks so much for watching. We hope
that you love this vegan pasta dish idea
Check out the website for more than 20 other vegan pasta dish ideas. We'd love if you could give this video
a like and subscribe to our channel if you haven't yet. Comment down below with what pasta
dish you would like to see us make next. If you make this share a photo and tag us on instagram so we can
feature you. Have a great day and remember to smile.
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