Yield 1 drink. I promise you will love this sauce and not think for a moment that it is even gluten free. Mix well until the coconut milk has mixed in with your sauce. https://www.godairyfree.org/recipes/creamy-dairy-free-vodka-sauce If you make any of my recipes, don’t forget to tag me in the photo on IG @plantbasedjane, Category: It surprisingly does not have a coconut flavor at all and really helps bring the creamy component to a traditional vodka sauce. The day that I made this recipe my mom came over to visit for a little. https://www.plantbasedjane.com/2020/01/vegan-vodka-sauce/, 1 15oz can full fat coconut milk (only use the cream). Give it a good shake for about 10 seconds. I came up with this recipe when I was catering. Add in your garlic, oregano and red pepper flakes. She isn’t vegan but has always been super open to try new vegan dishes and go to allll the vegan restaurants with me. Water – to thin out the sauce a little. Who said homemade vodka sauce couldn’t be gluten free…well here it is and it tastes amazing! Add in your tomatoes and reduce heat to a simmer. Serve. Bring a large pot of salted water to a boil and cook pasta according to package instructions. The key is to only use the hardened coconut in the can, and not use the leftover liquid. For an awesome healthy dinner, you can get it right on the table in less than 20 minutes. Your email address will not be published. Cue the vegan vodka sauce, this one with a twist. kahlúa, vodka, marshmallow, coconut milk, chocolate graham crackers and 1 more Coconut Milk Risotto with Lemongrass Prawns On dine chez Nanou sour cream, arborio rice, butter, vermouth, onion, lemongrass stalks and 5 more Drain and set aside. Season to taste with salt and pepper. So I make this vodka sauce exactly like the regular vodka sauce except I substitute the wheat penne pasta with rice penne pasta. This video adds shrimp at the end which you can omit or decide to add if you feel so inclined…it’s delicious! And if they are lactose sensitive I switched out the heavy cream with coconut cream and coconut milk. Using a blender, add your crushed tomatoes and blend until smooth. I can’t believe it’s taken me this long to create a vodka sauce recipe. Pour vodka in carefully and cook until it has reduced by half. raw, peel and de-veined extra large shrimp- if making with the shrimp), 5 dashes or so of Siracha or your favorite hot sauce (optional), Truffle oil (optional) (Star Fish Market has the best called La Truffiere Tartufo Bianco – a white truffle oil that’s amazing), Red pepper flakes for garnish if you want more heat, 1 lb. You may want to make one of these to go with your pasta: Welcome to The Traveling Epicurean. Fill a rocks glass with ice. Required fields are marked *. Can you help me out? Or you can just pop it into the freezer for a nice little dish at a later date …enjoy. You can also watch my How To Make Vodka Sauce VIDEO by clicking here. It’s surprisingly good! So I make this vodka sauce exactly like the regular vodka sauce except I substitute the wheat penne pasta with rice penne pasta. Coconut Milk White Russian. I’ve been Vegan for over 4 years and you can forget components to dishes you used to love, so getting the reassurance that you nailed it is a great feeling! Gluten Free Eggplant Rollatini at Page Hardware! I have to admit I did not come up with the concept of this sauce myself. I’m Michel Vejar and you need to know 3 Use 1 13/5 oz can of full-fat coconut milk or coconut cream. Directions Place the coconut milk in a jar (or plastic container) with a lid. In a large saute pan or pot on medium heat, add your olive oil. If you like a thicker, chunkier texture to the sauce you would puree the first can with the sauteed vegetables and then other can you would pulse only a couple of times. If you didn’t know, I am from NYC and moved to Hoboken, NJ in October of 2018. things about me: I adore food. Keep it partially covered and let it cook for 25 minutes, stirring frequently. gluten free penne or rigatoni pasta, Pour the coconut cream/coconut milk into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream, Add 2 1/2 cups pasta sauce into the cream, Add 1/4 of the vodka and 1/4 cup vermouth or white wine, Simmer for about 10 minutes on low to let alcohol burn off, Add the raw shrimp and bring to a simmer for 3 minutes more, You can add in a several dashes of Siracha or your favorite hot sauce here …it’s OPTIONAL, Whisk in 1/2 -3/4 cup of Reggiano Parmesano, Pour pasta into a large serving bowl pour all but 1 CUP of sauce over pasta, Sprinkle with Parmesan and red pepper flakes, Put the extra sauce in a canning jar and into frig for reheating the next day if you have any pasta left over which most likely won’t be the case. 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