This vegan baked ziti is the ultimate comfort food that everyone will love whether they’re vegan or not. With layers of tender pasta, creamy cashew ricotta, rich marinara sauce, and melty vegan mozzarella, it’s pure cozy perfection. This recipe is quick enough for busy weeknights, feeds a crowd, and uses simple ingredients you can find at any grocery store.
Whether you’re a busy parent looking for a family-friendly dinner, a college student meal-prepping for the week or someone simply craving Italian comfort food, this vegan baked ziti delivers big flavor without the hassle.
Table of Contents
Tested & Approved
This vegan baked ziti recipe has been tested multiple times in our kitchen and approved by our team of home cooks and recipe testers. We’ve fine-tuned every step to ensure it turns out perfectly creamy, cheesy, and delicious every single time.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Difficulty: Easy
vegan baked ziti Ingredients
For the Cashew Ricotta:
- 1½ cups raw cashews (soaked in hot water for 15 minutes, then drained)
- ¼ cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Baked Ziti:
- 1 pound (16 oz) ziti pasta (or penne)
- 3 cups marinara sauce (store-bought or homemade)
- 1½ cups vegan mozzarella cheese (shredded)
- 2 tablespoons fresh basil (chopped, plus more for garnish)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Olive oil spray (for greasing the baking dish)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil spray and set aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain well and set aside.
Step 3: Make the Cashew Ricotta
While the pasta cooks, add the soaked and drained cashews, water, lemon juice, nutritional yeast, garlic, salt, and pepper to a food processor or high-speed blender. Blend until smooth and creamy, scraping down the sides as needed. The texture should resemble traditional ricotta cheese.
Step 4: Mix the Pasta
In a large mixing bowl, combine the cooked ziti, marinara sauce, cashew ricotta, oregano, garlic powder, and half of the vegan mozzarella (about ¾ cup). Stir until everything is evenly coated. Taste and add salt and pepper if needed.
Step 5: Assemble the Dish
Pour the pasta mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining vegan mozzarella cheese on top, along with the fresh basil.
Step 6: Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
Step 7: Serve
Remove from the oven and let it cool for 5 minutes. Garnish with extra fresh basil and serve warm with garlic bread or a simple side salad.
Did you make this vegan baked ziti? Share your experience in the comments below! And if you loved it, don’t forget to give it a rating your feedback helps other readers (and Google!) know this recipe is worth trying.
Tips, Variations & Storage
Substitutions & Variations:
- Nut-Free Option: Replace cashew ricotta with a tofu-based ricotta. Blend 14 oz firm tofu with lemon juice, nutritional yeast, garlic, salt, and pepper.
- Gluten-Free: Use your favorite gluten-free pasta. Cook according to package directions.
- Add Veggies: Stir in sautéed spinach, mushrooms, zucchini, or bell peppers for extra nutrition.
- Spicy Kick: Add red pepper flakes to the marinara for a little heat.
- Protein Boost: Mix in cooked lentils or crumbled vegan sausage.
Make-Ahead Advice:
Assemble the vegan baked ziti completely (through Step 5), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time.
Storage Tips:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
- Freezer: Freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Ideas:
Serve this vegan baked ziti with garlic bread, a crisp Caesar salad (made with vegan dressing), roasted vegetables, or a refreshing glass of grape juice or sparkling water for the ultimate Italian feast.
FAQs about vegan baked ziti
Q: Can I use a different type of pasta?
A: Absolutely! Penne, rigatoni, or even shells work beautifully in this recipe.
Q: What if I don’t have a food processor?
A: You can use a high-speed blender for the cashew ricotta. Add a bit more water if needed to help it blend smoothly.
Q: Can I make this without vegan cheese?
A: Yes! The cashew ricotta provides plenty of creaminess. You can skip the vegan mozzarella or add extra nutritional yeast for a cheesy flavor.
Q: How do I know when the vegan baked ziti is done?
A: The cheese should be melted and bubbly, and the edges should be lightly golden. The internal temperature should reach about 165°F (74°C).
Q: Is this recipe kid-friendly?
A: Definitely! Kids love the creamy, cheesy texture, and it’s a great way to sneak in plant-based nutrition.
Nutrition Facts (per serving)
Calories: 420
Protein: 14g
Carbs: 58g
Fat: 15g
Fiber: 5g
Sugar: 7g
Sodium: 580mg
Note: Nutrition facts are approximate and will vary based on specific brands and ingredients used.
Conclusion
This vegan baked ziti is everything you want in a comfort meal creamy, cheesy, satisfying, and surprisingly easy to make. Whether you’re serving it for a weeknight dinner or bringing it to a potluck, it’s guaranteed to impress vegans and non-vegans alike. Give it a try and taste the magic of plant-based Italian cooking!
If you enjoyed this vegan baked ziti, please share it with friends or save it on Pinterest for later. Every share helps me keep creating simple and delicious recipes for you.
About the Author – David Roberts
Food Photographer & Visual Storyteller
David is the creative eye who brings our dishes to life. A world traveler and experienced photographer, he captures the soul of every recipe through vibrant, authentic imagery. David contributes visual storytelling features, behind-the-scenes content, and photography tutorials that inspire our readers visually as well as culinarily.
Easy Vegan Baked Ziti Recipe | Creamy & Delicious
This vegan baked ziti is the ultimate plant-based comfort food featuring layers of tender pasta, creamy homemade cashew ricotta, rich marinara sauce, and melty vegan mozzarella cheese. Perfect for busy weeknights, family dinners, or meal prep, this recipe comes together in under an hour and delivers authentic Italian flavors without any dairy. The cashew ricotta is incredibly creamy and protein-rich, while the vegan cheese creates that classic stretchy, bubbly top layer everyone loves. Whether you’re vegan, lactose-intolerant, or simply looking to add more plant-based meals to your routine, this baked ziti will become a go-to favorite. It’s kid-friendly, freezer-friendly, and guaranteed to satisfy even the pickiest eaters. Serve it with garlic bread and a fresh salad for the perfect Italian feast.
- Total Time: 50 minutes
- Yield: 6 servings
Ingredients
For the Cashew Ricotta:
- 1½ cups raw cashews (soaked in hot water for 15 minutes, then drained)
- ¼ cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 garlic clove
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Baked Ziti:
- 1 pound (16 oz) ziti pasta (or penne)
- 3 cups marinara sauce (store-bought or homemade)
- 1½ cups vegan mozzarella cheese (shredded)
- 2 tablespoons fresh basil (chopped, plus more for garnish)
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Olive oil spray (for greasing the baking dish)
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil spray and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the ziti pasta and cook according to package directions until al dente (usually 8-10 minutes). Drain well and set aside.
- Make the Cashew Ricotta: While the pasta cooks, add the soaked and drained cashews, water, lemon juice, nutritional yeast, garlic, salt, and pepper to a food processor or high-speed blender. Blend until smooth and creamy, scraping down the sides as needed.
- Mix the Pasta: In a large mixing bowl, combine the cooked ziti, marinara sauce, cashew ricotta, oregano, garlic powder, and half of the vegan mozzarella (about ¾ cup). Stir until everything is evenly coated. Taste and add salt and pepper if needed.
- Assemble the Dish: Pour the pasta mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining vegan mozzarella cheese on top, along with the fresh basil.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Serve: Remove from the oven and let it cool for 5 minutes. Garnish with extra fresh basil and serve warm with garlic bread or a simple side salad.
Notes
Nut-Free Option: Replace cashew ricotta with tofu ricotta. Blend 14 oz (400g) firm tofu (drained and pressed) with 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, 1 garlic clove, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
Gluten-Free: Use certified gluten-free pasta and cook according to package directions. Check that your marinara sauce is also gluten-free.
Make-Ahead: Assemble completely through step 5, cover tightly with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to baking time when cooking from cold.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2-3 minutes or in a 350°F oven for 15-20 minutes.
Freezing: Freeze in individual portions or as a whole dish (wrapped tightly) for up to 3 months. Thaw overnight in the refrigerator before reheating.
Vegan Cheese Brands: Violife, Daiya, Follow Your Heart, and Miyoko’s all work well in this recipe. Choose a mozzarella-style shredded cheese that melts well.
Cashew Soaking: If you forget to soak the cashews, you can boil them for 10-15 minutes instead, then drain and use immediately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegan