Vodka sauce is a rich, creamy pasta sauce that often relies on heavy cream as a primary ingredient to achieve its signature texture and flavor. However, there are several alternatives you can use to lighten up vodka sauce or adapt it if you don’t have heavy cream on hand.
Why Do You Need a Substitute?
There are a few reasons you may need to swap out heavy cream when making vodka sauce:
- You want a lower-fat or lower-calorie sauce
- You don’t have heavy cream and need an emergency substitute
- You are lactose intolerant or avoiding dairy
- You want to make the sauce vegan
Luckily, with a few simple ingredient swaps, you can still achieve a rich, velvety sauce consistency and flavor without relying solely on heavy cream.
Low-Fat Dairy Substitutes
If you’re simply looking to lighten up a vodka sauce recipe, you have several dairy-based options that provide a creamy texture with less fat and fewer calories than heavy cream:
Low-fat Milk
Low-fat (1%) or fat-free milk can be used in place of heavy cream in savory dishes like vodka sauce. Milk won’t provide quite the same richness, but it can still contribute smoothness and body.
Substitute an equal amount of milk for the heavy cream called for in your recipe. You may need to slightly increase thickening agents like flour or starch to compensate for the lower fat content.
Evaporated Milk
Evaporated milk has about 40-50% less fat than heavy cream, while retaining a creamy, slightly caramelized flavor. It’s thicker than regular milk, so you can generally swap in an equal amount in recipes.
Light Cream
Light cream contains between 18-30% milk fat compared to around 36% for heavy cream. It makes a more modest substitution in terms of fat reduction but provides a closer texture and flavor to heavy cream.
Greek Yogurt
Greek yogurt is naturally thick and creamy. For a healthier twist, substitute an equal amount of plain Greek yogurt for some or all of the heavy cream in vodka sauce.
The tanginess can also brighten up the flavors of the sauce. Make sure to choose plain, unsweetened Greek yogurt for savory dishes.
Non-Dairy Substitutes
If you want to make a dairy-free vodka sauce, these substitutes mimic the richness of heavy cream:
Cashew Cream
Blended cashews create a smooth, creamy base ideal for dairy-free sauces. To make cashew cream, soak raw cashews for a few hours then blend into a smooth paste with water or unsweetened non-dairy milk. Use an equal amount in place of heavy cream.
Canned Coconut Milk
The thick texture of full-fat coconut milk mimics the viscosity of heavy cream when warmed. Substitute the same amount of coconut milk for heavy cream in recipes.
Tofu
Silken or soft tofu can provide a creamy base to sauces when blended. Use about 3/4 cup blended silken tofu for each cup of heavy cream called for.
Vegetable Purees
For a nutrient-dense cream substitute, puree low-starch vegetables like cauliflower, butternut squash, or white beans with a bit of liquid until completely smooth. Replace heavy cream with an equal amount of vegetable puree.
Thickening Agents
Since many substitutes won’t provide quite the same thickness as heavy cream, you can add a small amount of starch or flour to vodka sauce to help mimic the right consistency. Here are a few options:
Cornstarch or Arrowroot
These refined starches thicken sauces without altering flavor. Mix 1-2 tsp with a little cold water or sauce to form a slurry before adding to the hot sauce.
All-purpose Flour
For a gluten-containing thickener, whisk 2-3 tsp flour into melted butter or oil before adding liquid to make a roux. This can help thicken and enrich cream-based sauces.
Cold Butter
Whisking chunks of cold butter into a hot sauce at the end of cooking helps emulsify and add body.
Start by substituting your heavy cream swap, then add a starch or flour if needed to reach the ideal creamy texture.
Tips for Substituting In Vodka Sauce
Here are some handy tips for getting great results when substituting for heavy cream in vodka sauce:
- Add substitutes gradually and taste as you go to prevent thinning out the sauce too much.
- Bring the sauce to a simmer to thicken, but don’t let it boil vigorously or it may break or curdle.
- If your sauce splits, blend in a small amount of starch slurry by whisking over low heat to emulsify.
- Stir frequently and allow time for starch or flour thickeners to fully hydrate for a smooth sauce.
- Finish with a pat of butter or splash of cream if needed for extra richness and sheen.
Vodka Sauce Substitute Options
This table summarizes the best substitutes for heavy cream in vodka sauce:
| Substitute | Amount | Notes |
|---|---|---|
| Low-fat milk | Equal amount | Provides smoothness but less richness |
| Evaporated milk | Equal amount | Slightly thicker than regular milk |
| Light cream | Equal amount | Closer to heavy cream than low-fat milk |
| Greek yogurt | Equal amount | Provides creamy texture and tangy flavor |
| Cashew cream | Equal amount | Excellent dairy-free heavy cream substitute |
| Coconut milk | Equal amount | Use full-fat canned coconut milk |
| Blended tofu | 3/4 cup per 1 cup cream | Silken or soft tofu works best |
| Vegetable purees | Equal amount | Try cauliflower, butternut squash, beans |
Sample Substituted Vodka Sauce Recipes
To give you an idea of how these substitutions would work in practice, here are a couple of adapted vodka sauce recipes using non-dairy swaps:
Vodka Sauce with Coconut Milk
Ingredients:
- 2 tbsp olive oil
- 1/2 onion, diced
- 3 garlic cloves, minced
- 1/4 cup vodka
- 1 (28 oz) can crushed tomatoes
- 1/4 cup tomato paste
- 1/4 cup chopped basil
- 1 cup coconut milk
- 1/4 tsp crushed red pepper flakes
- Salt and pepper to taste
Instructions:
- Heat olive oil in a skillet over medium heat. Add onions and garlic and cook for 2-3 minutes until softened.
- Add vodka and simmer for 1 minute to cook off alcohol.
- Stir in crushed tomatoes, tomato paste, basil, coconut milk, red pepper flakes, and salt & pepper. Bring to a simmer.
- Let sauce simmer for 15-20 minutes, stirring occasionally, until thickened slightly.
- Adjust seasonings to taste. Serve over hot cooked pasta.
Lower-Fat Vodka Sauce with Greek Yogurt
Ingredients:
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 shallot, finely diced
- 1/4 cup vodka
- 1 (14.5 oz) can diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup chopped fresh basil
- 1 cup plain Greek yogurt
- 2 tbsp Parmesan cheese
- Salt and ground black pepper
Instructions:
- Heat olive oil in a skillet over medium heat. Add garlic and shallot and cook for 1-2 minutes until fragrant.
- Pour in vodka and simmer for 1 minute.
- Add diced tomatoes, tomato paste, basil, Greek yogurt, Parmesan, and salt & pepper to taste. Whisk well to combine.
- Simmer sauce for 10-15 minutes, stirring frequently, until warmed through and thickened.
- Adjust seasoning as needed. Toss with hot cooked pasta to serve.
Frequently Asked Questions
Can I make vodka sauce without heavy cream?
Yes, vodka sauce can certainly be made without heavy cream! Non-dairy substitutes like cashew cream, coconut milk, or silken tofu can provide a similar creamy texture and richness. You can also use lighter dairy options like low-fat milk or Greek yogurt.
Is vodka sauce supposed to be creamy?
Traditional vodka sauce recipes rely on heavy cream to create a lush, velvety texture. However, vodka sauce doesn’t have to be rich and creamy. Lighter versions work well by thinning it out with chicken or vegetable broth and using a lower-fat thickener like flour or cornstarch instead of heavy cream.
Can I freeze vodka sauce with cream?
Freezing is a great way to save leftover vodka sauce to reheat later. Heavy cream sauces typically freeze well for 1-3 months with little separation or curdling. Allow the sauce to cool fully before transferring to airtight containers. Thaw sauce slowly in the fridge before reheating gently on the stovetop or in the microwave.
Does vodka sauce need to simmer for a long time?
Unlike some meat-based pasta sauces, vodka sauce comes together quickly and only needs a brief simmering time. Once the tomato, cream, and seasonings are added, simmer for just 5-15 minutes to allow flavors to meld and the sauce to thicken slightly. Over-simmering can cause curdling.
Can I make vodka sauce with vegetable stock?
Yes, substituting equal parts vegetable broth for some or all of the heavy cream is an easy way to lighten up vodka sauce. Simmer the broth down to reduce and thicken it, then finish with a splash of milk, cream, or thickener for a creamy consistency if desired.
Conclusion
With a few easy substitutions, you can adapt any vodka sauce recipe to suit your needs and ingredients on hand. Lower-fat dairy options like Greek yogurt or light cream provide a lighter but still luxurious texture. Non-dairy substitutes like cashew cream or coconut milk replicate the rich creaminess of heavy cream for diet-friendly or vegan versions. And adding thickeners helps mimic the viscosity of the sauce. Next time your vodka sauce needs a makeover, give one of these handy swaps a try.