When I’m in the mood for something hearty and comforting, I reach for my go-to: this mouthwatering vegan baked ziti. Picture this—a velvety cashew-potato sauce that coats every bite, a zesty cheese crumble that adds just the right amount of zing, and a medley of fresh veggies that make it as nutritious as it is delicious. The best part? It’s completely plant-based, so you can indulge without an ounce of guilt! This dish is so satisfying that even the kids will be asking for seconds. And trust me, when you pack it with all those vibrant veggies, you’re not just making a cozy meal—you’re serving up a wholesome, feel-good feast that everyone will love!
Let's dive into the recipe!
Now, don't be initmitdated by its length- much of it can be prepped ahead of time and then it really is SUPER easy and actaully, quite fn!Let’s dive into the recipe!
Don’t be intimidated by its length—most of it can be prepped ahead of time, making it SUPER easy and actually, quite fun!
Serves 4-6
Prep Ahead:
Before you start, make sure you have the following ready:
- 1/2 cup cooked, peeled, and mashed potato (I used a gold potato, baked for 45 min - 1 hr at 375°F).
- 3/4 cup raw cashews, soaked to soften. I typically soak them in boiling water for about 10 minutes, then drain before adding to the blender for an extra creamy sauce. Alternatively, you can soak them overnight in the fridge.
- 8x8 or 9x9 baking dish.
- Nutribullet or similar high-powered blender or food processor.
- Homemade or store-bought pasta sauce. I recommend using the DrFuhrman Brand if you don't want to make your own!
Ingredients:
- 1/2 cup cooked, peeled and mashed potato
- 3/4 cup raw cashews
- 1/2 cup water
- 1.5 tablespoons lemon juice (for cheese sauce) + 1 tablespoon lemon juice (for cheese crumble)
- 3/4 teaspoon garlic powder
- 8 oz ziti or penne pasta - I use quinoa or chickpea pasta and cook according to box instructions, leaving pasta al dente because it will cook again in the oven
- 3 cups marinara or pasta sauce
- 1.5 tablespoons Italian seasoning (recipe below to make your own and store in pantry)
- 1/2 cup chopped fresh basil leaves
- 1/4 teaspoon red pepper flakes (you can omit if you prefer no spice)
- 1 cup blanched almond flour (I use Food to Live brand - click here to purchase)
- 2 teaspoons dried oregano
Veggies:
- 8 oz mushrooms of your choice, cut into bite-sized chunks. I love to use a mix of different varieties!
- 1 small zucchini, diced
- 1/2 bell pepper, diced
- 1/2 small head of broccoli, cut into bite-sized florets
- 3-4 spears of asparagus, chopped into pieces
Note: you can do a mix of any veggies you love; the amount can be less or more depending on how “veggie heavy” you want your dish. I like the ratio to be about 1:1 pasta to veggies.
Instructions:
- Preheat the oven to 400°F.
- Start cooking your veggies: I coat a pot with water and first add in mushrooms to the pot and cook for a few minutes until softening, once mushrooms are soft, add in the rest of your veggies and cook until they are soft. Add water, as needed until they’re done. Don’t overcook veggies because they will cook a little bit more in the oven.
- Cook pasta until al dente. Be careful not to overcook, as it will still cook some in the oven. It’s important to follow the instructions on the box carefully when using gluten-free pasta as it tends to cook faster and turn mushy as opposed to traditional pasta.
- While the pasta is cooking, prepare the creamy cheese sauce. I use a Nutribullet which works so well for this recipe! In a high-powered blender or food processor, combine the following: 1/2 cup cooked and peeled mashed potato, 3/4 cup soaked cashews, 1/2 cup water, 1.5 tablespoons lemon juice, and 3/4 teaspoon garlic powder. Blend until creamy and smooth, scraping the sides as needed. Set aside.
- Mix your “cheese crumble” by adding 1 cup almond flour, and 2 tsp dried oregano to a bowl and mix well. Mix in 1 TBSP lemon juice until evenly distributed. Set aside.
- Drain the cooked pasta and add back to the pot or to a very large bowl.
- Add the following to the bowl with the pasta: cooked veggies, 3 cups pasta sauce, 1.5 TBSP Italian seasoning, 1/2 cup chopped fresh basil and 1/4 tsp red pepper flakes (if using). Stir very well until everything is evenly coated.
- Pour the pasta mixture into a 8x8 casserole dish and spread out evenly.
- Gently drizzle the cashew-potato creamy sauce over the pasta mixture, stirring lightly to incorporate it but leaving some spoonfuls visible on top for a marbled effect. I like to swirl some in by pushing the bottom of the pasta to the top, while also leaving chunks on top. See photo above!
- Sprinkle the “cheese crumble” 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 on the middle rack for 15-17 minutes, make sure to watch it and take it out when the top starts turning golden brown. Every oven is different so keep an eye on it. Mine was perfect at 16 minutes.
- Enjoy!
At home Italian seasoning recipe:
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 tablespoons dried marjoram
- 4 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried ground sage powder
Serve this vegan baked ziti, and you'll see why it’s bound to be a new favorite. Whether you're enjoying it fresh out of the oven or as leftovers, it’s the kind of meal that warms the soul and satisfies your taste buds. Dig in, and enjoy the deliciousness of plant-based goodness!
XOXO,
Cara