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