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Spicy Vegan Vodka Sauce

by Kate Velasquez

Functional Chef

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Prep Time: 

15 Minutes

Active Cook Time:

20 Minutes



Vegan, Vegetarian, Gluten-free



1 Package nonoPASTA™

Avocado Oil
1 Onion, diced small
6 Cloves garlic, minced
1 Can Organic, diced tomatoes
2 T Tomato Paste
1/2 C Vodka
Salt and Red pepper flakes to taste
1/2 C Cashews, soaked
1/2 C Almond Milk
2 T Nutritional Yeast

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Bring a large pot of water to a rolling boil. Salt generously and let pasta cook for 10 mins, until al dente. Reserve a cup of the cooking liquid once pasta is almost done.

Meanwhile, mince the onion and garlic so it will cook up a faster (you can skip this step if you just want to chop them up. The mixture will ultimately go into the blender so size doesn’t matter here). Once aromatics are transparent and fragrant, add the diced tomatoes and tomato paste. Finally, pour in the vodka and let simmer for 5 to 10 more minutes.

Make the cashew cream. Add softened cashews to a high speed blender along with the almond milk and nutritional yeast. Blend until smooth. Ladle in the tomato sauce and continue to blend. Taste for seasoning one more time.

Add the cooked pasta to a plate along with a splash of the pasta water and as much of the vodka sauce as you’d like. Measure with your heart :-)


This pasta dish is Inspired by Gigi Hadid’s Spicy Vodka Sauce.

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