I've been making a recipe that my talented friend Chris shared with me a long time ago, and it’s completely flawless. Growing up https://www.plantbasedjane.com/2020/01/vegan-vodka-sauce/, 1 15oz can full fat coconut milk (only use the cream). I have to admit I did not come up with the concept of this sauce myself. This recipe is cooked with coconut milk instead of heavy cream, and the addition of red curry paste gives it a little kick. I only use the solidified coconut cream and dispose of the clear/milky leftover liquid. It surprisingly does not have a coconut flavor at all and really helps bring the creamy component to a traditional vodka sauce. After 25 minutes, add in the cream from your canned coconut milk and nutritional yeast. When making my vodka sauce I use my homemade gourmet tomato basil pasta sauce which I usually make the day before. Add pasta to the pot and mix to combine. I have to admit I did not come up with the concept of this sauce myself. continue to hone. Ingredients 2 parts vodka 1 part Kahlúa ® 1 part full-fat coconut milk. The ingredients that may contain Top 8 allergens include the pasta, coconut milk, and vegan parmesan cheese. Dinner Recipes. In a can of full fat coconut milk usually when you open it there is solidified coconut which is the cream and then liquid at the bottom. And I love sharing my appreciation of fine food and drink. I can’t believe it’s taken me this long to create a vodka sauce recipe. So she tried it, and loved it! things about me: I adore food. Every cooking episodes is also embedded on my website under, wait for it: “cooking shows!” Please I knew I needed to make my own version which could be nut free and a bit more cost effective (as cashews can be expensive). Give it a good shake for about 10 seconds. I used full fat coconut milk for this recipe. Whenever I use coconut milk I’d place the can somewhere warm to make the coconut cream go liquid and would then add it to the pan. For an awesome healthy dinner, you can get it right on the table in less than 20 minutes. As someone allergic to nuts, all the recipes I’ve found on the internet have contained cashews. Add the vodka, followed by the Kahlúa ®. If you didn’t know, I am from NYC and moved to Hoboken, NJ in October of 2018. I’ve been Vegan for over 4 years and you can forget components to dishes you used to love, so getting the reassurance that you nailed it is a great feeling! Because the sauce thickens, you may want to add a splash of vodka (1 tsp), coconut milk, or water, to bring it together, but that’s not required. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Top with coconut milk. Fill a rocks glass with ice. Enjoy this delicious and nut free vegan vodka sauce! Pour vodka in carefully and cook until it has reduced by half. So I make this vodka sauce exactly like the regular vodka sauce except I substitute the wheat penne pasta with rice penne pasta. Coconut Milk-Based Alfredo Sauce By Ashley Walter August 8, 2018 No Comments For those of you who try to limit dairy, but not completely erase it from your life, try this sauce for your next veggie noodle dish or to top a protein + veg bowl. What you will need to make coconut Alfredo and why: Coconut Milk – for the base of your Alfredo sauce. Coconut Milk White Russian. Getting non-vegan opinions is a plus! Since this summer, most of the time, I try to make the healthy version of pasta as much as possible like this coconut milk alfredo sauce. If you make any of my recipes, don’t forget to tag me in the photo on IG @plantbasedjane, Category: Mix well until the coconut milk has mixed in with your sauce. I used to LOVE vodka sauce before going vegan. The day that I made this recipe my mom came over to visit for a little. any questions, make any comment (except rude ones), and share your recipe’s story. I have a question though: what do you mean by leftover liquid? I’ve made Using a blender, add your crushed tomatoes and blend until smooth. gluten free penne or rigatoni pasta, Pour the coconut cream/coconut milk into a sauce pan and turn on to medium heat whisking slightly to help loosen up coconut cream, Add 2 1/2 cups pasta sauce into the cream, Add 1/4 of the vodka and 1/4 cup vermouth or white wine, Simmer for about 10 minutes on low to let alcohol burn off, Add the raw shrimp and bring to a simmer for 3 minutes more, You can add in a several dashes of Siracha or your favorite hot sauce here …it’s OPTIONAL, Whisk in 1/2 -3/4 cup of Reggiano Parmesano, Pour pasta into a large serving bowl pour all but 1 CUP of sauce over pasta, Sprinkle with Parmesan and red pepper flakes, Put the extra sauce in a canning jar and into frig for reheating the next day if you have any pasta left over which most likely won’t be the case. Hi, this looks so good! Drain and set aside. subscribe to get the latest updates. in New England and making it back here once my two children were born, I find it wonderful that the seasons influence I hope that you enjoy this recipe! Directions Place the coconut milk in a jar (or plastic container) with a lid. She isn’t vegan but has always been super open to try new vegan dishes and go to allll the vegan restaurants with me. Your email address will not be published. Add in your tomatoes and reduce heat to a simmer. Use 1 13/5 oz can of full-fat coconut milk or coconut cream. Feel free to ask A few clients here and there want a penne alla vodka sauce dish that’s gluten free. Water – to thin out the sauce a little.