This easy vegan vodka sauce recipe is so simple to make and is ready in just 30 minutes! If you love vegan penne pasta with vodka sauce you will ❤️ this recipe.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until fragrant and slightly translucent in color (approximately 2-4 minutes).
Add the chopped celery, carrot, sea salt and freshly ground black pepper, string to combine. Continue to sauté the vegetables for an additional 5 minutes, or until soft.
Reduce the heat to low and add the tomatoes, fresh basil and dried bay leaves. Cover and simmer until thick, approximately 1 hour.
Remove the bay leaf and taste. Add butter (one tablespoon at a time) to balance the flavors if the sauce tastes too acidic.
Carefully pour half of the cooked sauce into a blender or large food processor and blend until smooth.
Add the remaining sauce and blend once more.
Carefully pour the sauce into a large skillet and add the vodka and crushed red pepper flakes. Bring to a simmer over low heat, whisking occasionally.
Cook for approximately 20 minutes, or until the sauce is reduced by 1/4.
Meanwhile, add the cashews and water to a food processor and blend until very smooth.
Once the sauce is reduced, add the cashew cream to the skillet and continue to simmer for an additional 5 minutes or until the sauce is heated.
Meanwhile, bring a large stock pot filled with water to a boil and cook the pasta for 8 minutes or until al dente (tender but firm to the bite). Drain the noodles.
Fold the cooked penne noodles into the sauce and sprinkle with vegan parmesan cheese.
Scoop into pasta bowls and top with any additional chopped basil. Enjoy!
Leftover sauce may be frozen for up to 3 months.