If there’s one thing TikTok never fails to deliver, it’s an unexpected, curiosity-spiking food trend—and dirty martini pasta is the latest dish to completely take over everyone’s For You page. Inspired by the briny, unmistakably grown-up flavors of the classic cocktail, this viral recipe trades a shaken and stirred drink for twirled and slurped pasta. Think buttery noodles infused with olive brine, garlic, lemon, and a splash of gin or vodka, then finished with plenty of salty olive goodness and a creamy, tangy cheese topper.
The catch? The original versions all over TikTok are usually not vegan. But the good news is that this silky, briny trend is easy to make plant-based with just a few easy swaps that keep all the flavor and none of the dairy.
Tips for making TikTok’s viral dirty martini pasta vegan
So if your algorithm has you craving a cocktail-hour pasta dish, we’re breaking down exactly how to make the dirty martini pasta totally vegan—and just as indulgent as the dish taking over TikTok.
Savor
1 Swap the butter for a plant-based version
Use your favorite vegan butter to build that irresistibly buttery, creamy base. It helps give the sauce richness without any compromise, so the butter is an absolute can’t miss. Try some of our favorites like classic Earth Balance, European-style Kite Hill butter, or Country Crock Plant Butter.
Silk
2 Replace the dairy cream with a luscious vegan alternative
Opt for canned coconut milk, cashew cream, or a vegan heavy whipping cream (yes, that exists) to replicate the silky smooth sauce. You want something velvety that softens the briny bite of the olives.
Good Planet Foods
3 Choose a vegan cheese that brings tang
Most recipes rely on blue cheese or parmesan for a sharp finish and bite. Vegan blue cheese crumble, soft vegan feta, or punchy plant-based parmesan add the same salty edge. Follow Your Heart makes all three, but you can also find delicious options from Violife, Daiya, and Good Planet Foods.
Karolina Grabowska | Pexels
4 Use the classic aromatics: garlic, lemon, and shallots
No substitutions needed here. Just sauté your aromatics in plant-based butter to build deep, savory flavor.
5 Keep the signature briny elements
Green olives (like Castelvetrano or Spanish Manzanilla) and olive brine are the stars here. They’re naturally vegan and bring that dirty martini essence, so don’t by shy.
Taryn Elliott | Pexels
6 Add gin or vodka (or don’t)
Most spirits are vegan-friendly, but feel free to skip if you prefer a booze-free version. A splash adds heat, depth, and that martini vibe to this dish.
Ron Lach | Pexels
7 Toss with your favorite pasta
Spaghetti works best, but you can also opt for linguine or bucatini. Just check that your pasta doesn’t contain egg. Most dry pastas do not, but if using a fresh pasta, check the ingredients.
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8 Finish with a bright, zesty flourish
Fresh lemon zest, cracked black pepper, chopped olives, and your vegan cheese of choice bring it all together.
Now that you’re prepped and ready to get cooking, try your hand at the TikTok recipe below.
TikTok’s Dirty Martini Pasta, Veganized
What You Need:
1 (8-ounce) box spaghetti or other long pasta
2 tablespoons olive oil
4 cloves garlic, minced
½ cup pitted green olives, roughly chopped (plus extra for topping)
Zest of 1 lemon
2 tablespoons gin or vodka (optional)
3 tablespoons olive brine
2 tablespoons vegan butter
¼ cup reserved pasta water
¼ teaspoon salt
¼ teaspoon cracked black pepper
Vegan feta, blue cheese-style crumble, or vegan parmesan
¼ cup fresh parsley, chopped
What You Do:
1. In a large pot, bring water to a boil and cook pasta until al dente. Reserve ¼ cup pasta water before draining.
2. In a skillet over medium heat, warm oil. Add garlic, olives, and lemon zest and cook for 1 to 2 minutes until fragrant. Add gin or vodka and cook until alcohol has mostly evaporated. Stir in olive brine, then reduce heat and melt in butter until sauce is glossy.
3. Add cooked pasta and toss to coat. Add pasta water and stir.
4. Add salt and pepper and toss. Top with extra olives, vegan cheese, and parsley. Serve immediately.
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Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.
