This Vegan Penne alla Vodka Sauce recipe is creamy, luscious, and easy to put together. Growing up, I’d call this sauce “pink sauce” and always thought of it as a mix between alfredo and marinara. While making a vegan version of this recipe, we decided to add a smoky tempeh “pancetta” to emphasize the traditional version of this dish.
Pesto is our go-to sauce at the moment. We LOVE basil pesto. It’s so easy to make, herby, fresh, and creamy. We usually make this more traditional vegan pesto which calls for 1/3 cup olive oil but lately, many people have been requesting oil-free recipes. And guess what? Avocado is the perfect substitute for olive oil in pesto.
This recipe makes a creamy, nutty, cashew cheese sauce that we can’t get enough of. The secret that will take your cashew sauce to a whole new level is to roast the cashews. Place raw cashews into the toaster oven, on a baking sheet lined with aluminum foil, and roast for 3-5 minutes (or until cashews are browned).
Tomato Sauce – a staple in Italian cooking. I never knew how easy it was to make before I met Steph. Maybe it’s the Irish in me but I always just bought expensive jars of sauce at the supermarket.
I met Steph in college and she loves pasta (who would’ve guessed) so I soon learned how truly simple it was to make tomato sauce at home.
It wasn’t only the simplicity that struck me, it was the flavor. No jar from the grocery store ever tasted as good as the homemade, real deal tomato sauce that is now always stocked in our fridge or freezer (or both).
All you need are cans of peeled tomatoes, tomato paste, onion, fresh garlic, fresh basil and a blender. I love this so much because you can buy huge cans of tomatoes for about $3 – $5 each, depending on the brand, origin, or quality. This recipe comes together in just 30 minutes and makes tons to save for when you’ve got that craving again.
You have absolutely nothing to lose by making homemade sauce, as it tastes great, and you save money in the long run. It’s okay to buy a jar in a pinch, but trust me – you won’t go back after making tomato sauce at home.
Leave a comment if you make this EASY homemade vegan tomato sauce. Share a photo of this recipe and use #pastabased on Instagram too.
Simple traditional homemade vegan Italian tomato sauce made with 100% plant-based ingredients and ready in 30 minutes.
Servings: 8 cups
Calories per Serving: 135 kcal
peeled plum tomatoes
(We recommend San Marzano plum tomatoes)
handful of fresh basil
Heat olive oil in a large pot over medium-low heat. Add minced garlic and stir until fragrant (make sure not to burn the garlic).
While the garlic is cooking, add one 28 oz. can of peeled tomatoes to a blender and blend on high for about 10 seconds, or until roughly puréed. (This should be quick. Don't blend for too long.)
Once the garlic is fragrant, add the puréed tomatoes into the pot and stir. Then, blend the next can and add that to the pot. Lastly, blend the third can and add to pot. Stir.
Place half an onion in the pot. There's no need to chop the onion because you'll be removing it later.
Stir in tomato paste and fresh basil. Turn heat to low and let simmer for about 25 minutes, stirring occasionally. Discard onion before serving.
This recipe makes a lot of sauce (about 8 cups). Store leftovers in the refrigerator or freezer. To freeze sauce, pour into tupperware containers and place it into your freezer. Don't overfill the containers because the sauce will expand once frozen. To use again after freezing, run the tupperware (with the lid on) under warm water, until the sauce releases from the edges. Then, pour the frozen sauce into a pot over medium-low heat, stirring occasionally until defrosted and warmed.
EASY Vegan Tomato Sauce
Amount Per Serving (1 cup)
Calories from Fat 36
% Daily Value*
Total Fat 4g
Total Carbohydrates 23g
Dietary Fiber 5g
* Percent Daily Values are based on a 2000 calorie diet.