Recipe by Allergy Free Cooking, Baby!, Inc.
I stopped making vodka sauce after we started eating dairy free. I never thought it could be made without the heavy cream, but here it is. The flavor was definitely not sacrificed. I was pleasantly surprised to see the fat content go from 21g of fat in my original vodka sauce to 5.8g of fat in this dairy free vodka sauce. Enjoy!
Egg Free, Dairy Free, Soy Free, Peanut Free, and Tasteful
*For Gluten Free option see end note
- • 3 tbsp olive oil
- • 3 cloves of garlic
- • 1 shallot
- • 4 tbsp of dairy free margarine
- • 2 ½ cups of dairy free plain milk *Do not use vanilla flavored or light milk (Almond milk was used in this recipe)
- • ¼ cup of flour
- • ¼ cup of vodka
- • 1 28 oz can of crushed tomatoes
- • 1 tbsp of parsley
- • 1 ½ tsp of salt *optional
- • ½ tsp of pepper *optional
- • 1 box of enriched penne pasta *always check pasta labels for egg
- Gluten Free Option
- • Make sure you are using gluten free vodka
- • Substitute ¼ cup of rice flour for all purpose flour
- • Pick your favorite gluten free pasta
- Bring a medium saucepan of salted water to a boil.
- Add the pasta and cook.
- Drain and return to the saucepan.
- Sauté olive oil, minced garlic, and minced shallot about one minute. Set aside.
- In a large sauce pan, make a roux with the margarine and flour by cooking them over medium low heat until the flour turns a light brown, about 3 minutes.
- Add sautéed garlic and shallot.
- Whisk in the milk and continue stirring over medium heat until it thickens, about 5 minutes.
- Add crushed tomatoes.
- Bring to a boil and simmer for 10 minutes.
- Add vodka, parsley, salt and pepper and cook on low heat for another 3 minutes.
- Pour over pasta and serve.