Saturday, March 5, 2011

Vegan Vodka Cream Sauce Recipe. Definitely 'Jersey Shore' Inspired.

I love Jersey Shore, and when it comes to enjoying pop culture, I do me. Jersey Shore fills the void in my heart left by The Simple Life and The Hills. Can you imagine if they actually film a season in Italy?! Hey, stop rolling your eyes!

In case you haven't caught an episode or just can't stand that show (two things I will never understand) the cast is a big fan of family style Sunday night dinners. I've noticed they make a lot of vodka cream sauce for their pasta.  If Snooks can do it, I imagine I can too, vegan style! Maybe even without almost burning down the kitchen! Although, I should save drinking the leftover vodka until after the cooking, for safety measures.

You will need:
     *2lb of fresh tomatoes (or 2 cans of diced tomatoes.)
     *Olive oil
     *1 red onion
     *5 cloves of garlic (I'm just assuming what a normal person would use. I used 11)
     *1/4 cup red wine (jungle juice of pasta sauces! Soooo Jersey Shore)
     *1/2 soaked cashews + 3/4 cup water (or one cup soy creamer)**
     *1/2 cup vodka
     *1 tsp agave nectar
     *1 tsp salt
     *1/2 tsp pepper
     *1 Tbs Italian seasoning

**I like making cashew cream - it's rich and it helps limit my soy intake. To make the cashew cream for this recipe, soak a heaping 1/3 cup of raw, unsalted cashews for 6 hours at room temperature, or overnight in the fridge. You can boil them if you are short on time, at medium high for about 20 minutes. Soaked/boiled they will measure out to about half a cup. In a blender, add cashews and 3/4 water for 1 cup of cashew cream!

First, chop your onion. The sauce will be blended, so dice it, roughly chop it, whatever you want. Add about 2 Tbs of olive oil to a pan and turn it onto medium heat, bringing down heat to medium/low once your onions start sizzling. Saute until soft and transparent (7-10 minutes) or caramelized (20 or longer). When your onions are close to done, add your Italian herbs, so they can cook into the onions.

Dice your tomatoes, trying your best to de-seed them as you go. Add to the onions, turn up to medium/ medium high, and cook for about 20 minutes. About 15 minutes in, add your chopped garlic.  Don't let it burn! When tomatoes are cooked down, add agave nectar, 1/4 cup red wine, 1/2 Tbs of salt and a dash of pepper. Let go for another 5 to 10 minutes.

Melody of colors! This is why I like using fresh tomatoes as opposed to canned.

Cooked down


Everything goes in the blender! Blend til smooth and put back into your pot/pan. At this point decide if you need more Italian seasoning, salt and/or pepper.  Add 1/2 cup vodka and cook on medium high until the strong vodka flavor cooks away, about 10 - 15 minutes. Whisk in your cashew or soy cream, bring to a light boil for a couple of minutes and you are done!

Whisk in cream.

Cook til incorporated! It should only take a few minutes. 


Update: The Italy season was super depressing and so began the end of my love affair with Jersey Shore. I also never use fresh tomatoes anymore; they are so expensive and canned ones taste the same to me. 


  1. Thanks Megan! I'm so excited about having vodka cream sauce again!

  2. You are out of control! You can make crazy things vegan, and great! I get inspired by the Jersey Shore for cooking as well. Why is this?

  3. Thanks Lena! It's all that Italian food they are always making, eating or talking about. I love that we both love that show. I can't wait for the next episode! Are you so excited for them to go to Italy?

  4. Thank you! It's really delicious, and well worth the effort!

  5. We made this last night and it was delish -- served over penne and alongside garlic bread. We had extra, so I used it as a wrap spread along with homemade seitan, romaine, and miscellaneous refrigerator veggies. Great recipe!

    1. Thank you! It can be quite challenging to write out recipes, and I try to make them as easy to follow as possible! I'm stoked to hear that it turned out!

    2. Totes easy to follow, actually. The extra portion thickened overnight and turned into vodka tomato spread, which I call a win.

  6. I made this last night after craving Vodka Sauce on Christmas. It came out AMAZING (and I am Italian and from Jersey) although I didn't use a blender and next time I would use a little less cashew cream. I don't think that non-vegans would ever know that there was not real cream in the recipe! Thanks again!

    1. Thank you! I'm so honored that you liked it! :D I really enjoyed this recipe. I have an easier version of it here too -

      Thank you again! <3

  7. This is better than vodka sauce with cream, thank you!!!