if there’s one thing I love, it’s pasta and fall. this vegan butternut squash vodka is sure to hit the spot because it combines both of those things!
the inspiration
This recipe replaces the traditional tomato used in vodka sauce for butternut squash purée! It truly feels like a hug in a bowl. The creamy sauce is cashew based which makes it super luscious and it is packed with flavor from blended up sautéed onions and garlic.
the ingredients
- Butternut squash puree
- Olive Oil
- Onion
- Garlic
- Cashews
- Cinnamon
- Nutmeg
- Vegan Butter
- Organic Sugar
- Vodka
- Pasta of choice
what is vodka sauce?
In case you have never heard of vodka sauce it is an Italian-American pasta sauce. Typically, it is made with tomatoes and the vodka helps to add a bit of flavor but also helps to emulsify the sauce. However, in the past I have experimented with a Pumpkin Vodka Sauce that came out amazing. So, I knew it was time to get even crazier and make a butternut squash vodka sauce!
cashew heavy cream
Traditional vodka sauce uses heavy cream. Of course since our version is vegan we are making a cashew heavy cream! All the creaminess and no dairy.
The simple version is made from blending up cashews and non-dairy milk. However, in this recipe I also blend it up with the cooked onions and garlic so we can have a smooth sauce.
If you can’t have cashews you can also use tofu or white beans.
cooking the onion and garlic
When it comes to cooking your onions and garlic you want to be patient. Low and slow is the name of the game. Start by sautéing them in vegan butter and onions.
Once they are starting to turn translucent you will then add in the vodka. Slowly, you let the vodka cook and reduce off. This allows the flavors of everything to meld together.
pick your pasta
There are so MANY pasta choices out there, so which one is the best? In my opinion I love rigatoni.
I opted to use Banza for this just to pack in a little extra protein but you can use any type of pasta you like. If you are gluten free as long as you use gluten free pasta you can fully enjoy this recipe!
This recipe does do better with either a tube shape or something bigger. It allows the sauce to really soak up into the pasta.
more pasta recipes
butternut squash vodka sauce faq
- Can I replace the nuts? If you want to use white beans instead of cashews you can. It will be a slightly different texture but delicious.
- Can I use fresh butternut squash? If you can’t find canned butternut squash purée then yes. You can either boil or roast it before blending.
- Is this recipe gluten free? Yes, as long as you use gluten free pasta.
- What else can I add to this to make it a whole meal? Serve it with some roasted veggies and crispy tofu!
- How long does this last? Up to 3 days in the fridge.
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Butternut Squash Vodka Sauce
Equipment
- high speed blender
Ingredients
- ½ cup raw cashews paid link
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 3 cloves garlic whole
- ½ sweet onion (4 ounces), roughly chopped
- ⅓ cup vodka
- 2 teaspoons organic sugar
- ½ cup non-dairy milk unsweetened and unflavored
- Pinch of ground cinnamon
- Pinch ground nutmeg
- ½ cup butternut squash purée, canned paid link
- 12 ounces pasta, of choice
Instructions
- Soak cashews ahead of time the night before or boil them for 30 minutes prior to cooking.
- In a pan sauté the onions and garlic in oil and vegan butter over medium low heat for 5 to 7 minutes until translucent and fragrant.
- Once done sautéing, remove from the heat, then pour in the vodka. Return to heat and cook over low heat for about 10 minutes until the vodka has been mostly cooked off.
- Boil pasta in salted water and cook until al dente.
- Into a blender add the soaked cashews, non-dairy milk, and cooked onions and garlic. Blend until smooth.
- Add the blended mixture back into the pan, along with the butternut squash purée, sugar, cinnamon, and nutmeg. Cook for about 10 minutes over low heat stirring occasionally.
- Once the pasta is done, strain and add in the pasta the sauce. If you are using gluten free pasta, don’t reserve any pasta water. However, if you are using regular pasta you can add a few tablespoons of pasta water in.
- Mix together, taste, and add any salt if desired.
- Enjoy immediately.
Video
Notes
- For your vodka choice, choose something mid price range and something you would normally like to drink. Tito’s is a good choice. Don’t use anything flavored.
- Vegan butter I like Country Crock Plant Butter
- For the raw cashews if you can find the cashew pieces from Trader Joe’s use those to save some money.
- You can either soak cashews the night before or I boil them for 30 minutes before blending.
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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