• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Main Dishes / Amazing Vegan Baked Ziti (All Whole Foods!)

Amazing Vegan Baked Ziti (All Whole Foods!)

2.1Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

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.

overhead view of casserole dish of vegan baked ziti with wooden spoon and towel

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!

ingredients for vegan baked ziti in individual bowls

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.

cashew cheese cream sauce in blender

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.

large bowl of pasta and other ingredients mixed

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.

collage showing cashew cheese sauce drizzled on top of pasta before baking

Step 8: Top with my vegan lemon parmesan or Italian bread crumbs, if using. You can also just bake as is, if preferred.

vegan lemon parmesan cheese sprinkled on top of casserole before baking

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!

overhead view of baked ziti in casserole dish with towel on left side

MORE VEGAN PASTA AND CASSEROLE RECIPES

  • Best Vegan Garlic Alfredo Sauce
  • Cheesy Mexican Tortilla Bake
  • Vegan Lemon Florentine Pasta
  • Cheesy Scalloped Potatoes
closeup of wooden spoon spooning out some baked ziti from casserole dish

Amazing Vegan Baked Ziti (All Whole Foods!)

Brandi Doming
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. A total crowd-pleaser and will make the best vegan dinner to serve to guests!
5 from 58 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 28 mins
Total Time 53 mins
Course Main Course
Cuisine Italian, Vegan
Yields 8 servings

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

NUT-FREE: The cashews make 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.
PARMESAN CHEESE: My recipe uses almond flour. If you are allergic to almonds, I would suggest subbing instead with Italian bread crumbs mixed with a bit of nutritional yeast, to taste, as a topping. I have made it that way too and it is very tasty. It doesn't have the same punch of flavor and richness as the parmesan cheese of course, but still delicious.

Nutrition

Serving: 1/8 servingCalories: 387kcalCarbohydrates: 63.8gProtein: 14.3gFat: 10.6gSaturated Fat: 1.9gSodium: 507.2mgFiber: 9.4gSugar: 12.9g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword best vegan baked ziti, easy vegan baked ziti, healthy baked ziti, vegan baked ziti

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

Filed Under: Grains/Pasta, Main Dishes, Pasta Tagged With: Basil, Cheese, Dinner, lemon, Main dish, Pasta, Sauce, Tomatoes

Previous Post: « Healthy Oil-Free Granola (So buttery!)
Next Post: Vegan Pumpkin Cornbread (Oil-free!) »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Charley Bazzell

    December 3, 2022 at 5:59 am

    5 stars
    Great recipe. Absolutely delicious.

    Reply
  2. LouAnn

    December 3, 2022 at 4:08 pm

    What about cannelini beans in place of cashews for the sauce??

    Reply
  3. Robin

    December 5, 2022 at 12:06 am

    This is baking in my oven. Each sauce and the “parm” cheese tasted so great before assembly. Can’t wait to try it.

    Reply
    • brandi.doming@yahoo.com

      December 5, 2022 at 3:57 am

      Awesome!

      Reply
  4. Kristen

    December 5, 2022 at 2:09 am

    5 stars
    I made this for dinner last night with your Dutch oven bread and the family just ooed and awed over it. They are not vegan. My very picky daughter asked when I was going to make it again. It’s a keeper for sure!

    Reply
    • brandi.doming@yahoo.com

      December 5, 2022 at 3:57 am

      Yay that is amazing to hear Kristen!!

      Reply
  5. Sarah

    December 9, 2022 at 1:21 am

    Hello! We loved this recipe and creamy garlic sauce. Quick question: should the sauce be refrigerated? I left out a cup overnight, with a lid, it smells fine, just needing advice!

    Reply
    • brandi.doming@yahoo.com

      December 12, 2022 at 4:53 am

      Sorry was out of town so I am just seeing this comment. Yes, definitely refrigerate it!

      Reply
« Older Comments

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Hazelnut Chocolate Chip Cookies
  • Vegan Egg Roll In A Bowl
  • Vegan Thanksgiving Recipes (Gluten-free Options!)
  • Vegan Apple Crisp In A Mug
  • 4 Week Workout Plan
  • Oil-free Dressings and Sauces EBOOK
  • Vegan Almond Sesame Tofu
  • Vegan Protein Smoothie (To Curb Sugar Cravings)
  • Vegan Mint Chocolate Chip Protein Smoothie
  • Easy Oil-Free Pumpernickel Bread

Copyright The Vegan 8 © 2023 · Privacy Policy

  • 2.1K