Happy New Year! 2021 was a year of lots of cooking, baking, and recipe development in my home. Today I am sharing a nostalgic savory meal that has been a huge hit with my entire family (including my Italian grandparents) for years: baked ziti.
As a dish that my mom has often made for family parties, baked ziti is something I was very motivated to veganize and cook for family myself. It has since become a go-to meal for small and large family get-togethers, and one that we just made for both Christmas and New Year’s Eve. 
This recipe features a cashew cheese sauce swirled into the marinara, and a highly recommended option to add pockets of the most flavorful ricotta for added creaminess. With comforting pasta, creamy cheese, and classic marinara, this meal is sure to please eaters of all backgrounds. Enjoy!
Cheesy Vegan Baked Ziti
Ingredients
Cheese Sauce
- 1 cup raw unsalted cashews soaked at least 2 hours or overnight, then drained (unsoaked hemp seed hearts work for nut-free)
- 3/4 cup water
- 1/4 cup nutritional yeast
- 1 tbsp fresh lemon juice
- 1 clove garlic
- 1 tsp salt
Pasta
- 1 lb. ziti pasta gluten-free if needed
- 3 cups marinara sauce
- 1 cup vegan ricotta see recipe below, optional
- 1/4-1/2 cup vegan parmesan
Instructions
- To make the cheese sauce, add the soaked and drained cashews to a high-powered blender or food processor with the water, nutritional yeast, lemon juice, garlic, and salt, and blend until smooth.
- Preheat oven to 350 degrees F. Cook pasta in a large pot of lightly salted boiling water for 2 minutes less than the package instructs, then drain.
- Stir together the pasta, marinara sauce, and half of the cashew cheese sauce in a 13 x 9-inch baking dish or casserole dish of a similar size.
- Evenly spread the remaining cashew cheese sauce on top of the pasta to cover it. If desired, spoon small dollops of vegan ricotta onto the top of the pasta and press them down into the pasta.
- For the finishing touch, evenly sprinkle the vegan parmesan across the top.
- Bake for 25-30 minutes, then remove from the oven, allow to cool briefly, and serve!
Vegan Ricotta
Ingredients
Macadamia Ricotta
- 1 1/2 cups raw macadamia nuts soaked in a bowl of water for at least 2 hours, then drained
- 6-8 tbsp water as needed to reach your desired consistency
- 2 tbsp nutritional yeast
- 1-2 tbsp fresh lemon juice to taste
- 1/2-1 tsp salt to taste
- 1/2 tsp garlic powder
Tofu Ricotta
- 14 oz. firm tofu, drained
- 1/4 cup nutritional yeast
- 2 tbsp extra-virgin olive oil
- 1-2 tbsp fresh lemon juice to taste
- 1/2-1 tsp salt to taste
- 1/2 tsp garlic powder
Instructions
- Choose one of the ricotta recipes, then make by simply combining all ingredients in a high-speed blender or food processor and blending until thick and creamy (you may need to stop to scrape down the sides a few times). Enjoy!
