Vegan Baked Ziti with Cashew Cheese
This baked ziti is bubbling with comfort. Pasta, tomato sauce, and cashew-based cheese come together in a hearty tray bake that rivals the classic Italian-American favourite.
It’s the kind of dish you can put on the table for family dinners, potlucks, or meal prep – filling, rich, and guaranteed to please.
Storage & Leftovers
- Store in the fridge for 3–4 days.
- Freeze portions for up to 2 months.
Ingredient Swaps & Variations
- Use penne if you can’t find ziti.
- Add sautéed mushrooms or spinach between layers.
- Swap tomato sauce for a vegetable-loaded marinara.
Serving Suggestions
- Serve with garlic bread and a fresh salad.
- Top with extra fresh basil.
Mini FAQ
Q: Can I prepare this ahead?
A: Yes – assemble and refrigerate, then bake when ready.
Q: Do I need to soak the cashews?
A: Yes, soak them for creaminess, or boil for 10 minutes if short on time.
Vegan Baked Ziti with Cashew Cheese
A bubbling tray of baked ziti layered with rich tomato sauce and creamy cashew cheese. Perfect for family dinners or meal prep, this recipe is hearty and indulgent while still plant-based.
Ingredients
- 400 g ziti pasta
- 3 cups tomato pasta sauce
- 1 cup cashews, soaked
- 1/2 cup nutritional yeast
- 1 garlic clove
- to taste salt and pepper
Instructions
- Preheat oven to 190C (375F).
- Cook pasta until al dente.
- Blend cashews, yeast, garlic, and water to make cheese sauce.
- Layer pasta, tomato sauce, and cashew cheese in baking dish.
- Bake for 30 minutes until bubbly.
Notes
Top with fresh basil before serving.
Nutrition
Calories: 448kcalCarbohydrates: 68gProtein: 16gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 3mgSodium: 584mgPotassium: 224mgFiber: 6gSugar: 10gVitamin A: 0.05IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!
