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
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.
Having recently switched to a mostly plant-based, whole-foods diet, I was skeptical that this sauce could compare to cheese- especially without nutritional yeast, but it exceeded my expectations. So creamy, flavorful, and fantastic! I’m happy that I can still enjoy a creamy pasta casserole that is packed with flavor and deliciousness! I also added zucchini to add an extra bit of freshness and texture, and I’m very happy with how it turned out!
Woohoo, so awesome, thank you Michelle!