Heat a large pot of salted water to cook the pasta.
Warm garlic in some vegan butter in a large skillet over low heat.
Add a cup of vodka and let it cook off the alcohol for about 3-4 minutes until the liquid has reduced to about half of what it was.
Add a can of crushed tomatoes and 3/4 cup of vegan chicken-flavored broth (like not chick'n broth) and simmer over medium heat for about 10 -15 minutes while the pasta cooks.
Add the pasta to the hot water and cook for 1 minute less than the box recommends for al dente. Once your pasta has cooked, drain all of the liquid off of the pasta.
Add 1 cup of coconut cream (or your choice of vegan creamer) to your red sauce and give it a stir. (Only add the cream once the pasta has been cooked and drained).
Mix in the cooked and drained pasta.
Simmer the pasta in the vodka sauce for 3-5 more minutes allowing the pasta to absorb the flavor of the sauce.
Sprinkle with some freshly chopped basil leaves and serve hot with some crusty bread and vegan parmesan cheese sprinkled on top.
If you want to thicken up the sauce a little, you can add a tablespoon or two of tomato paste to the sauce and stir well.
Vegan cream options
Coconut Milk - A can of full-fat coconut milk or coconut cream.Vegan Coffee Creamer - You can use store-bought creamer like silk or an equivalent brand, or you can use my vegan coffee creamer recipe.Cream Sauce - You can easily make a vegan bechamel sauce with a roux and add it to the veggies to make a tomato cream sauce.Thickened Plant Milk - Use 1 1/2 cups soy milk or oat milk with 2 teaspoons of cornstarch dissolved in it for a lower-fat method.Cashew Cream Sauce - Soak 3/4 cup of cashews overnight or for an hour in hot water, then blend in a high-speed blender with 1/4 cup of filtered water until smooth and creamy.