Palm Pasta with Vegan Vodka Sauce

Prep Notes

Rich & creamy vodka sauce is an old family favorite, especially of my youngest daughter. When we went gluten & dairy-free we thought our days of enjoying this dish were over. I love it too much to never be able to enjoy it again. I assured my daughter that I could make a gluten & dairy-free version that would be just as delicious! Mission accomplished! 


2 cups marinara sauce (follow the recipe on my website or use your own gluten-free, dairy-free & soy-free one)
1/4 cup gluten-free vodka (I used Tito’s Handmade Vodka)
4 Tbs unsweetened cashew milk (recipe below or use your favorite brand)
1 Tbs nutritional yeast
1 (14oz) can Palmini Hearts of Palm Linguine, drained & rinsed


In a large saucepan heat marinara sauce & vodka over low to medium heat, stirring often, until mixture reduces slightly, about 15-20 minutes. Slowly stir in cashew milk, 1 Tbs at a time, into marina & vodka sauce. Simmer over low heat until warm. Slowly mix in nutritional yeast. Stir in Palmini Hearts of Palm Linguine until heated through & Linguine is desired texture, about 10 minutes. Makes 3-4 servings.

Recipe for Cashew Milk
1 cup water
6 Tbs raw cashews

In a high speed blender (I use a Vitamix) blend water & cashews until smooth & creamy. This makes a creamy cashew milk with the consistency of half & half or light cream. It makes more than the recipe calls for; some suggested uses for the remaining cashew milk are as a creamer for coffee, or in your favorite smoothie recipe.


This recipe is gluten-free, dairy-free, soy-free, and vegan.