Nothing against cheese and all, but some of us can’t stomach the stuff (especially the real milky kind like burrata. OMG, I just cannot!). Look, you get used to these things, adapt and move on and one day this unfortunate reality becomes the driving force behind creating a creamy and delicious Vegan Vodka Sauce of your very own.

We asked ourselves: what’s the creamiest sauce out there that people actually eat? You know, like really enjoy (sorry fettuccine alfredo but no one really eats you). The obvious answer was vodka sauce! It’s everywhere. Grocery stores, bodegas, restaurants, even bloggers repost recipes and call it their own. Point is, everyone’s in on the vodka sauce game these days but no one’s really making a stand out vegan version. I did a quick Google search on vegan vodka recipes and quite a few popped up using similar ingredients and mostly include vegan “butter” and vegan “cheeses” and tomato paste. No offense, but vegan versions of butter and cheese are usually super processed.

We happen to mind and we don’t want to use super processed ingredients in any of our sauces. Call us old fashioned, but we prefer using simple-fresh ingredients (particularly ones you can pronounce) here at the Saucery.

How we achieve that cheesy excellence in our Vegan Vodka Sauce you ask? For starters, by making our own cashew cream from scratch and also using nutritional yeast (similar to the yeast used in baking, but it undergoes a heating and drying process that renders it inactive. It’s also dairy-free, gluten-free and contains zero sugar or soy). These are just two ingredients used to make our vegan vodka sauce very cheesy, without any of the cheese.

We make our own cashew cream from scratch, then add a good amount of nutritional yeast. These are just two of the ingredients make our vegan vodka sauce delicious and very cheesy, without any of the cheese.