Vegan Baked Ziti
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Vegan Baked Ziti is an easy weeknight meal! This comforting pasta dish is made with cooked ziti noodles, marinara sauce, cashew cheese and optional vegan “meat”. Gluten free & Nut free options.
This recipe was one of the first I ever posted to my website nearly 3 years ago. It remains one of my most popular recipes for a reason, and always receives rave reviews from everyone who tries it!
I decided to give it a fresh look with new photos, as well as improved instructions, but the recipe itself is unchanged from the original.
You’re going to love this Vegan Baked Ziti! It’s perfect to make when company comes over, a holiday dinner, or just a busy weeknight because it’s SO EASY.
Plus! It can be made gluten free if needed, whole grain or nut free. You can top the whole thing with some non-dairy cheese shreds, and add vegan ground “meat” to the dish if desired.
How to make Vegan Baked Ziti, step by step
- Add cooked ziti noodles to a lightly greased casserole dish, then pour a jar of marinara sauce over the noodles. If adding vegan ground “meat”, add it now as well. Stir a little bit.
- Make the cashew cheese, then add it to the pasta. Stir lightly, but not too much, leaving pockets of cheese throughout.
- Optional: Top with a bag of non-dairy cheese shreds, I used Daiya mozzarella.
- Bake, uncovered for 25 minutes until hot. Sprinkle with chopped parsley, if desired.
Special Tips & Substitutions
- Gluten Free: Use gluten free pasta. You might not be able to find ziti, but a similar shape will work just fine.
- Nut Free: For a totally nut free option, use a bag of non-dairy cheese shreds instead of the homemade cashew cheese. Make sure your cheese isn’t made of nuts though! I do this sometimes just to save time.
- Vegan “Meat”: Use a few cups (2-2 1/2 cups, or one bag) of vegan ground “beef” such as Gardein, Beyond Beef or another brand. You could also add a few sliced vegan italian sausages (I love Field Roast brand). I don’t cook them first, just add to the pasta and sauce frozen or cold.
- Instead of topping with mozzarella non-dairy cheese, sprinkle with Vegan Parmesan instead.
This post contains affiliate links. Read my full disclosure here.
Want more Vegan Pasta Recipes?
- The Best Vegan Lasagna
- Spaghetti and Vegan Meatballs
- Vegan Mushroom Stroganoff
- The Best Vegan Mac and Cheese
Vegan Baked Ziti
Ingredients
Cashew Cheese
- 1 1/2 cups raw cashews
- 3/4 cup water
- juice from 1 large lemon (2-3 tablespoons)
- 4 tablespoons nutritional yeast
- 1 garlic clove
- 1/2 teaspoon onion powder
- 1 teaspoon salt
The Rest
- 1 pound ziti noodles, gluten free if needed
- 25 ounces marinara sauce ( 1 jar)
- 2 1/2 cups vegan ground "beef" OR 2-3 sliced vegan sausages, optional
- 1 bag non-dairy mozzarella cheese shreds, optional for topping
- Optional: Vegan Parmesan
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9 x 13 inch casserole dish.
- Make the Cashew Cheese sauce: Soak the cashews in boiling hot water for at least 5 minutes. Drain the cashews and add them to a high powered blender along with the water, lemon juice, nutritional yeast, garlic, onion powder and salt. Blend until smooth, scraping the sides down as needed. Set aside.
- Prepare pasta according to package instructions. You can cook the pasta while your cashews are soaking to save time. Drain the noodles and add to casserole dish.
- Pour the marinara sauce and "meat", if using, on top of the noodles and stir to combine.
- Spoon the cashew cheese on top of noodle/sauce mixture and stir gently, leaving pockets of cheese intact.
- Sprinkle with non-dairy mozzarella cheese shreds OR about 1/2 cup of Vegan Parmesan.
- Bake, uncovered, for 25 minutes until hot throughout.
- Serve immediately and enjoy!
Notes
- Gluten Free: Use gluten free noodles that are a similar shape to ziti, such as Penne.
- Nut Free: Substitute a bag of non-dairy cheese shreds (check ingredients to ensure nut free) for the Cashew Cheese.
- If you don't care for nutritional yeast, you may leave it out of the cheese.
- My favorite brands of vegan ground beef are Gardein or Beyond Beef crumbles. I like Field Roast brand Italian sausages for this recipe as well.
- This dish can be frozen. Once cooked, let it cool completely, then cover tightly with foil and freeze. When ready to serve, bake at 350 degrees for an hour or until warm.
- Leftovers will keep in the refrigerator for about 4 days, making it a great meal prep for lunches.
Nutrition
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113 Comments on “Vegan Baked Ziti”
Best freakin pasta ever.. one of the few things that makes my teenagers hug and kiss me!! For as long as it lasts..so does their love for me! Thank you for this amazing recipe! It will be a lifelong dish at our house.
Wow, thank you so much for the great comment! So glad you all love it!
I made this for lunch today for my family. We loved it! Thanks, Nora!!
You’re welcome!
This has been a big hit in my house. When I get asked whats for diner I usually get a “that’s cool” back from my answer but when I respond with Baked Ziti I get a “Hell Yeah!”
I also started adding your cashew cheese to my lasagna (on top of the tofu ricotta I make) and it brought my lasagna from a “this is pretty good lasagna” to “OMG!” My my meat eating co-workers request it EVERY potluck and I sadly never have left overs to take home.
Thanks for the wonderful comment!
Do you cook the beyond beef before putting it in or leave it raw?
Only if it’s frozen. If it’s just refrigerated, it warms up and cooks enough in the oven.
Nora, I’ve never tried one of your recipes that wasn’t great. This was no exception. This was my first time trying a cashew cheese and it was so good. I didn’t have any “meat” so I substituted with chopped broccoli and it worked really well.
Now, I just have to be patient for the banana bread (also your recipe) to come out of the oven.
That’s so great! Thanks for the great comment!
I had a half pound of Beyond meat to use up, and some baby bellas I’d forgotten about, and I’ve been craving something classically Italian lately… Cheesy and saucy. This was exactly the thing. I used chickpea penne and shells, added the chopped mushrooms mushrooms and “ground beef,” and made Brasil nut/hemp seed “parmesan” for the topping. It was heavenly, and the best part is there’s so much if it! I already can’t wait to eat it again for dinner tomorrow.
I’m so glad to hear that!
Hello Nora I just want to say from the bottom of my heart ♥️ thank you so much for creating your delicious recipes. This one turned out delicious!!! I was skeptical about how it would taste and if my family would like it. It was easy to make and delicious!! My husband first said, “I’m not sure if I will try that hummus-looking stuff” referring to the cashew cheese. But when the meal was prepared, he had three portions!! Thank you so much! 😊 Unfortunately, I am having e-mail issues not be able to send/receive messages.
Thanks for the wonderful comment! I’m so glad you’re enjoying the recipes!
This is a perfect family meal! We all loved it, and if I didn’t know better I would have never guessed it was vegan. Yum, will make again and again.
I’m so glad to hear that! Thanks!
Im making this tomorrow for my moms birthday, this may be a dumb question but can you put the ground “beef” in frozen or do you cook it, then add it to the casserole? Thanks!
You can actually just put it in frozen, it will cook with the rest of the dish. It might take a little longer to cook if your “meat” is frozen, so just make sure it’s warm throughout before serving. Hope your mom and you enjoy it!
It turned out perfect! Everyone loved it and request I make it more often now!
* I did 30 mins with the frozen “meat” in there and it was great!
I’m so glad it came out great!
Could I substitute a tofu ricotta for the cashew cheese if I want to make it but free?
Nut*!!
Yes, you could. Thanks!
Honestly, so good! Creamy saucy! What a great recipe. The lemon adds such a bright flavour! Thanks for sharing! We were vegetarian and now decided to go vegan, creams and cheese have been a challenge but this makes it up:)
Thanks for the great comment! I’m glad you liked it.