This is the most Amazing Vegan Baked Ziti ever and the best comfort food to make any day of the week! It has amazing flavor, packed with whole foods and easy ingredients and nothing processed. Oil-free with a gluten-free option. A total crowd-pleaser and will make the best vegan dinner to serve to guests!
VEGAN BAKED ZITI
Learn how to make the absolute best Amazing Vegan Baked Ziti all with whole foods! No processed cheese from the store, no fake meats, none of that, just pure whole food plant-based goodness! Totally oil-free and healthy! You can easily make this gluten-free by using your favorite gluten-free pasta and nut-free by trying sunflower seeds.
I called it amazing because quite simply, my family went crazy over it and we all thought it was so delicious. The perfect comforting vegan weeknight meal. You do not need dairy to make delicious baked ziti. For the cheese sauce, as always, I kept it whole food based. It has similar ingredients as my Vegan Mozzarella Cheese, but more simple and more of a lemon and garlic punch. I based it off of my original cashew lemon cream sauce from my meal plan. If you have that, you will notice this sauce is the same, just doubled and with added garlic.
INGREDIENTS NEEDED
(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)
- Ziti or penne pasta: As you can see in the photo, I actually used penne. I know it’s not ziti, but they are very similar and I had many boxes of penne to use up. It really doesn’t matter since the result will taste the same.
- Marinara sauce or pizza sauce: I used my homemade pizza sauce because it’s so delicious, full of flavor and takes just 5 minutes to make. Make sure to use a smooth sauce.
- Potato: Potato is used to thicken up the creamy garlic cheesy sauce.
- Italian seasoning: I used my homemade blend, but store-bought is fine, too.
- Lemon juice: The sauce gets loads of flavor from lots of lemon juice, so that it really stands out in the end dish.
- Garlic powder
- Raw cashews: This makes the sauce super creamy, thick and rich, so that the dish tastes as rich as a dairy version. If you are allergic, you can try sunflower seeds instead, but just keep in mind that they are quite stronger in flavor and not as creamy, so it will change the flavor and texture a bit.
- Fresh basil: You can’t have a vegan baked ziti without fresh basil now, c’mon!
- Lemon parmesan cheese: I topped the dish with this before baking. It is optional, but highly recommended. It gives a beautiful toasty topping and adds another layer of delicious cheesy and lemony flavor!
HOW TO MAKE VEGAN BAKED ZITI
Step 1: If using my homemade pizza sauce, have that ready to go. It only takes 5 minutes to make and is so delicious. Also, make the lemon parmesan cheese as well, but DO NOT cook it first, as listed on that recipe. You will only be mixing up the ingredients, since it will be baked up in the ziti dish.
Step 2: Cook the pasta until al dente, making sure to salt the pasta water well. Be careful not to overcook, as it will still cook some in the oven.
Step 3: While the pasta is cooking, make the creamy garlic lemon cheese sauce. Add the cooked and peeled, mashed potato (measuring 120 grams) to a high-powered blender or food processor. Add the cashews, water, lemon juice, garlic powder and salt and blend until 100% creamy and smooth.
Step 4: Drain the cooked pasta, rinse briefly and add to a very large bowl. You will need a HUGE bowl to mix everything, so if you don’t have one, use a pot. This makes a TON!
Step 5: To the same bowl, add the pizza/marinara sauce, Italian seasoning and chopped fresh basil. Stir very well until everything is evenly coated.
Step 6: Pour the pasta mixture into a 9×13 casserole dish and spread out evenly.
Step 7: Drizzle the cashew garlic lemon cheese sauce all over the pasta and stir it around carefully, but don’t mix it fully in. You just want to stir from the bottom and around a bit to evenly disperse the cheese throughout, while leaving some large spoonfuls on top.
Step 8: Top with my vegan lemon parmesan or Italian bread crumbs, if using. You can also just bake as is, if preferred.
Step 9: Bake at 400°F for 15-20 minutes until you can see it bubbling through the sides (I used a glass casserole dish, so this was easy to spot) and the top is turning golden brown. Serve immediately!
MORE VEGAN PASTA AND CASSEROLE RECIPES
- Best Vegan Garlic Alfredo Sauce
- Cheesy Mexican Tortilla Bake
- Vegan Lemon Florentine Pasta
- Cheesy Scalloped Potatoes
Amazing Vegan Baked Ziti (All Whole Foods!)
Ingredients
- 1/2 cup (120g) cooked, peeled and mashed potato (I used gold potato)
- 1 cup (145g) raw cashews (see Notes)
- 3/4 cup (180g) water
- 2 tablespoons (30g) fresh lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon fine salt
- 1 lb ziti or penne pasta (use gluten-free if needed)
- 4 cups (960g) marinara sauce or pizza sauce (I used my homemade pizza sauce because it's so delicious, full of flavor and takes just 5 minutes to make. Make sure to use a smooth sauce.)
- 2 tablespoons Italian seasoning (I used my blend, but store-bought is fine, just make sure it doesn't have added salt or red pepper)
- 1 cup (25g) fresh basil leaves only, finely chopped
- 1/4 -1/2 teaspoon red pepper flakes (optional only if you want a spicy kick)
- 1 batch of my homemade lemon parmesan cheese (This is optional, but HIGHLY recommend since it gives a wonderful toasty topping and extra dose of flavor. See Notes below for sub.)
- I use this scale.
Instructions
- If using my homemade pizza sauce, have that ready to go. You will need to make double the batch of my pizza sauce to have enough. It only takes 5 minutes to make and is so delicious. Additionally, if using my parmesan cheese, make that as well, but you will NOT be cooking it as listed on that recipe. You will just be adding the parmesan mixture, uncooked, to the top of this ziti, since it will bake up in the dish.
- Cook the pasta until al dente, making sure to salt the pasta water well. Be careful not to overcook, as it will still cook some in the oven. If using gluten-free, keep in mind that gluten-free pasta tends to cook faster and can turn mushy, so follow the box directions carefully.
- Preheat the oven to 400°F.
- While the pasta is cooking, make the creamy garlic lemon cheese sauce first. If you don't have a high-powered blender, soak the cashews overnight or boil them to get them really soft. Drain, rinse and proceed. Add the cooked and peeled, mashed potato (measuring 120 grams) to a high-powered blender or food processor. Add the cashews, water, lemon juice, garlic powder and salt and blend until 100% creamy and smooth. Scrape the sides as needed.
- Drain the cooked pasta, rinse briefly and add to a very large bowl. You will need a HUGE bowl to mix everything, so if you don't have one, use a pot. This makes a TON!
- To the same bowl, add the pizza/marinara sauce, Italian seasoning, chopped fresh basil and red pepper flakes (if using). Stir very well until everything is evenly coated.
- Pour the pasta mixture into a 9x13 casserole dish and spread out evenly.
- Drizzle the cheese garlic sauce all over the pasta and stir it around gently, but don't mix it fully in. You just want to stir from the bottom and around a bit to evenly disperse the cheese throughout, while leaving some large spoonfuls on top. Refer to photo above for reference.
- Sprinkle the lemon parmesan cheese mixture all over the top of the casserole. This adds amazing color, texture and a wonderful zing of cheesy lemon flavor!
- Bake at 400°F for 15-20 minutes until you can see it bubbling through the sides (I used a glass casserole dish, so this was easy to spot) and the top is turning golden brown. Mine was perfect at 18 minutes. Top with extra fresh basil, if desired, and serve immediately!
Notes
Nutrition
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This looks delicious! Do you think I can use brown rice penne for this?
Yes! I noted gluten free is fine, just be careful not to overcook it as it can get quite mushy.
This may just be the comfort food I’m craving right now. Can’t wait to try! Wondering if canned white beans would work instead of cashews?
Hi Cyd! I definitely would not sub with all white beans. The cashews provide richness, thickness and creaminess, as well as make it taste cheesy and like a dairy version. You could try up to half of the cashews with white beans, it will be less rich, and may not taste as cheesy or brown as much, but I wouldn’t try more than half. I have not tested this, so I can’t vouch for the result, so let me know if you try it!
This sounds good, but I have already been making this dish ever since I discovered your delicious recipe for Ricotta cheese. i just blend that in with the cooked pasta, then layer sauce, pasta, more sauce, your parmesan cheese, bake. Love ALL your recipes. Thanks, Brandi!!
Haha that’s awesome!
This recipe sounds delicious! Would spinach work instead of basil?
Yes you could add spinach if you like! The basil just makes it taste more Italian.
Wow, this sounds and looks amazing. I have been wanting to figure out how to make a vegan version of baked ziti. I am putting this one down on my to do list. Thank you!
Hi Brandi- this looks so good. I have a question about the lemon parm. You mention not to cook it. I have never made this, but looking at the ingredients, I would think that with the lemon juice added to the almond flour would be pasty. Are you suggesting to mix up the parm ingredients and just sprinkle on the top? Just wondering about the consistency.
Hi Hallie, yes, that’s exactly what I did! Look at the photo in the post where you can see the Parmesan sprinkled on top before baking. It only has enough lemon juice to moisten the almond flour. You are adding it BEFORE baking the ziti dish. Follow the directions on the lemon Parmesan recipe by mixing it for a few minutes with a fork until it’s moistened. Then you sprinkle it on top. It bakes up beautifully and golden and gives amazing flavor. After its baked, the texture is perfect.
Perfect…Thank You!
Looks delicious – am making this tonight! Thank you for your info about nutritional yeast and gout – I have been concerned about my partner’s painful toes and am eliminating the nooch to see if that helps. I have seen no clues about nutritional yeast anywhere except your website – so thanks you Brandi,
Wonderful, let me know after you make it please! You are so welcome. Yes, nutritional yeast is very high in purines, so it’s a huge gout trigger. We stay away from it for anything I serve him.
Looks great! For this recipe, do you double the pizza sauce recipe? Thank you!
Yes! Sorry I’ll update the recipe to state that!
Super satisfying and savory, this dish has such simple ingredients but has a rich complex flavor! The cheesy sauce alone could be eaten with a ladle…so thick and delicious! I used gluten-free penne and some organic marinara I needed to use up. Topping it all off with your Lemon Parmesan is brilliant, Brandi! As this came out of the oven my daughter texted from upstairs to ask if I was making pizza. 🙂 The whole house smelled divine! She was extra excited to learn it was GFV Ziti, and with it making so much, there was plenty to share! Thank you for sharing such a stellar comfort-food recipe, Brandi!!
That thrills me to hear how much you and your daughter loved it so much, yay!! Thank you Colleen!
This dish is truely amazing! Such great flavor and consistency. Made it exactly as written with the topping, thank you!
Thank you so much Anne!!
Made as written. This was fantastic!
Yay!
I made this with vegetable rotini. I cooked the pasta slightly less than recommended. It turned out awesome.
Awesome! Yes that kind of pasta needs less time so it doesn’t get over cooked.
Back when I was a dairy addict, baked ziti was my absolute favorite dish. After I would finish it, I would feel like crap because of all those cheeses, but I totally loved the taste. This remake is just as comforting, even more delicious AND no stomach aches after. That cheesy-like sauce on top is soo good!! James and I could’ve eaten the whole dish in one sitting. Thanks for another awesome dish.
Yay Estee! So glad this was nostalgic and just as yummy for you! I use to go out to Italian restaurants back in the day and order ziti too and have missed it for years!
This was delicious! I love a good baked ziti recipe, and I happened to have all of the ingredients already on hand. Definitely the kind of comfort food needed right now! And dare I say, it’s even better as leftovers?!? I’m all about the leftovers, so this was even more perfect. The vegan lemon parm cheese topping was amazing (and will probably be my go-to parm recipe in the future!)
That is so awesome to hear Brittany, thank you so much for making it and leaving a review!
This recipe is fabulous, made it Sunday for a group of friends and there was not a morsel left and they were singing it’s praises. It hit all the right taste buds for a Italian pasta dish and was rich with cashew cream. That Parmesan recipe is unbelievable, it tastes like the real thing. Highly recommended!
Yay, thank you LavenderBee!! So thrilled it was such a huge hit with everybody, thank you so kindly for leaving feedback! SO happy you loved the parmesan so much, too!
This was fantastic! Served it on a bed of spinach with a side of steamed broccoli! Very rich and filling. My mostly omni hubby LOVED it. Thank you!!
That is so wonderful to hear Laura, thank you so much for making it!
SO GOOD! I have the pickiest little peanut, and he actually ate it (I’m telling you, that’s a small miracle). My husband immediately asked if I wrote this one down, that’s how I know it’s a winner. The vegan lemon parm MAKES this dish, it’s kindly listed as optional, but I’m telling you people – don’t skip it. It’s the perfect topping to bring this dish to the next level. 10/10
Aww this was amazing to read, Rachel!! So glad you all loved it and yes, isn’t that lemon parmesan just the perfect topping?! I have made this without it and it’s still definitely delicious, but the parmesan definitely takes it next level, especially for guests or impressing non-vegans or regular dairy eaters!
I have been vegan for 3 years as a way to heal some health issues. In that time I mostly eat separate meals from my family because they aren’t on board yet. BUT I am always looking for ways to make vegan meals that they will eat. When I saw this recipe I knew it would be a hit. I made it exactly to the recipe and my family loved it! As I was setting the table my stepson asked if he could top his with cheese. I asked him to just try it first and then if he still wanted cheese he could add it. After he tasted it, he didn’t even want the cheese! I made a simple salad to go along with the meal and it was perfect. We ate over half the pan and now I have leftovers for tomorrow! This was so good and the best part was that we got to sit at the table and eat the SAME meal for once! Thank you Brandi!
This makes me so happy to read Ashley!!
I made this dish this week, it will become a staple recipe. So easy, fast and wonderfully delicious! Made with half whole wheat penne and half we rotini because that’s what I had on hand.
Going to try the pumpkin cornbread next!
Woohoo, so happy to hear that Garrison! I used whole wheat too, super yummy!
We loved this recipe! Pasta is definitely a family favorite and everyone agreed this one was delicious! Everyone was fighting for the leftovers. I subbed half the cashews for cannelini beans and thought it was still super creamy. I hated up frozen broccoli in the microwave to pair with it, as I forgot to add to the dish. I used the quinoa/ brown rice penne pasta from Aldi and cooked for 6 minutes. Was perfect. Thank you!!
I’m so happy y’all all loved this ziti Nina!! Thanks for making it and leaving feedback!
Made this for my non vegan family and they loved it!! One even commented that it was ‘cheesy’. Very rich and satisfying. Total comfort food. The ‘parmesan’ topping was perfect! Thank you for a great recipe!!
That is so awesome to hear Wendy, thank you so much for the feedback! So glad you loved the lemon parmesan, too!
Amazing simply amazing!!! I am very happy my husband doesn’t like leftovers.
If you like pasta, then you need to make this recipe!!
This was a huge hit for our Monday Something New!! Every Monday I make a new recipe for the family to try, it’s such a great way to change things up and add variety to the menu. This is packed with savory flavors, using minimal ingredients and so satisfying. I followed the recipe and so glad I added the lemon parmesan, that added a nice complement to the dish. We don’t use vegan cheese, so I was so glad this has your cheese sauce recipe.
I made this last night and it was amazing. So creamy and delicious. A new family favorite. If it had been served to me in a restaurant I would never have known it was dairy free.
FANTASTIC! YES YES YES! My Snob Italian Mother LOVED IT! Thank you, Brandi!
Hahaha awesome!!
Scrumptious comfort food without the guilt! I haven’t tasted ziti this good since before I was vegan!
Made this last night. Was a huge hit with the hubby and me! Will make again and will probably become my choice when I have to bring a dish to a function. No ones needs to know it is vegan!
I am blown away!!! This is divine!!! Enjoy everyone!!!
This was delicious!
This recipe is indeed Amazing! I made it for dinner last night and it was fantastic. My husband put it among his top 5 favorite meals, which means it will go into our regular recipe rotation (which seems to be dominated by your recipes Brandi)! The marinara sauce is quick, easy and delicious. the “cheese” sauce came together quickly and was over-the-top good as well. This is something I wouldn’t hesitate to serve guests, even non-vegans.
Nobody in our family had ever tried Ziti; we’ve been vegan 7 years and I just found your blog. I gave this a go and all 5 of us loved it; what a hit! I served it alongside some vegan chicken Parmesan and a salad. I had made vegan parmesan before and couldn’t believe how incredible your version was! Thank you for the healthy alternatives to the Standard American Diet!
So very wonderful to hear all of this Missy!! Thank you so much for the awesome review!
You’ve done it again!! This was AMAZING. I made it last night, exactly as written, and it’s wonderful. I just stuck my hand in the dish and pulled out a few pieces cold for a quick snack – LOL! Ridiculously good. Thank you. I’ve made so many of your recipes now with such success. Whenever I’m about to try a new recipe and my husband looks skeptical (like ‘how in the world can you make a vegan baked ziti?’) my response is, “Don’t worry – it’s that Vegan8 wizard who has never once let us down.” And he’ll say, “Ok good.” 🙂 Keep it coming. I really appreciate you, and I have asked my family for your cookbook for Christmas. <3
I’ve made this recipe twice now. The first time I made it exactly as written – except I made half a recipe since it was just for me. I was so sad when the last of the leftovers were gone that the next time I made it I made the full recipe. The second time I made it I didn’t have basil (it was still delicious, but I definitely missed the basil) and I added in more veggies – mushrooms and spinach. This is another winning recipe! Thanks Brandi!
So happy you loved this recipe Emma!!
Just made this tonight. It was loved by the whole family!!! My husband said he liked this way better than any other ziti I’ve made and even my picky 4 year old gobbled it up!
First new recipe in 2021 and it’s a keeper! Wow – so creamy and delicious. Followed the recipe exactly. Brandi – you are so talented! I’ve tried numerous of your recipes now and they are consistently excellent. Thank you for your great work! Happy New Year!
Thank you so much Dorothy for your kind words! So happy you are enjoying my recipes!
This is just a general cashew related question as they are in so many recipes these days… people use them for richness and a smooth creaminess. And the bonus is that they are petty neutral flavor I suppose, so I am curious. Why wouldn’t almond or macadamia BUTTER – a small amount work. I am curious if you or any of your peer food bloggers have ever experimented with them instead of the cashews? I know peanut butter is WAY to strong a flavor.
Hi Rebecca! If it’s a very tiny amount, it may be okay, but it depends on the recipe. Almond butter is very strong in flavor and much more oily than cashew butter. So, it will affect the batter texture and how it bakes up, as well as the flavor. I use almond butter in a TON of my desserts, more than cashew butter. But I use what will work best in the recipe, both taste and texture wise. Almond butter isn’t a great sub for cashews in savory recipes though, since it’s got such a strong nut flavor, whereas cashews are more neutral and light in color and make things very creamy. Since cashews also have no skins, they have a smoother results, especially in a Vitamix. It really depends on the recipe. I’ve never used macadamia butter before, so I don’t know how it compares, but I do know they are stronger in flavor and not as creamy or soft as cashews.