Living with someone who can eat dairy, from time to time I am reminded of foods I’ve never eaten in my life. Some of my favorite recipes have come from my boyfriend asking me if I’ve ever tried a dairy-free version of something he loves. After him bringing up a few times that I should try to make a dairy-free vodka sauce, I finally listened.
Now, I cheated a little bit on it (using a jar of pre-made marinara) but the beauty of this sauce is you can freeze what you don’t use and you’re left with something different than your run-of-the-mill vegan sauce that you can use for several dinners to come.
- 1/2 cup vodka
- 1 jar marinara – I used basil, but just make sure to pick something with not too much to it
- 2 tbsp extra-virgin olive oil
- 1 cup soy creamer
- 1 small chopped yellow onion
- 3 cloves garlic, or more depending on if your sauce has any garlic in it already
First, cook the onions and garlic in a large pan. Heat olive oil in a pan on medium and cook the onion until just browned. Add the garlic and cook for about two more minutes. Add the vodka and marinara and let the sauce just start to boil. Add the cream after about 3 minutes. Stir it around until it’s heated and then remove from the heat. Mix the whole thing in a food processor until smooth all the way through. Use what you need for tonight’s pasta – we used linguine – and freeze the rest. Sprinkle with vegan parmesan. We ate homemade baguettes and a basic green salad to round out the meal.