Vegan Baked Ziti With Cashew Cream – Cozy, Comforting, and Easy

This Vegan Baked Ziti with Cashew Cream is the kind of cozy dish you make when you want something hearty but still feel-good. It’s creamy, saucy, and packed with familiar flavors, just without the dairy. The cashew cream blends into the tomato sauce for a luscious, cheesy vibe that satisfies any pasta craving.

It’s simple enough for a weeknight and impressive enough for company. Plus, it freezes well, so you can always have a comforting meal ready to go.

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Vegan Baked Ziti With Cashew Cream - Cozy, Comforting, and Easy

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Ingredients

• Ziti or penne pasta – 1 pound (gluten-free if needed)
• Raw cashews – 1 1/2 cups (soaked)
• Water or unsweetened plant milk – 1 to 1 1/4 cups (for blending)
• Nutritional yeast – 3 tablespoons
• Lemon juice – 1 to 2 tablespoons
• Garlic – 3 to 4 cloves
• Olive oil – 2 tablespoons (optional, for richness)
• Marinara or crushed tomatoes – 4 cups (about two 24-ounce jars of marinara or equivalent in sauce)
• Onion – 1 medium, finely chopped
• Dried Italian seasoning – 2 teaspoons
• Fresh basil or parsley – small handful, chopped
• Red pepper flakes – optional, to taste
• Salt and black pepper – to taste
• Baby spinach – 3 to 4 cups (optional)
• Vegan mozzarella or parmesan – 1 to 1 1/2 cups, shredded (optional but delicious)

Instructions

• Soak the cashews: Cover raw cashews with hot water and soak for 20–30 minutes (or overnight in cool water). Drain before blending.
• Cook the pasta: Boil the ziti in generously salted water until just shy of al dente (1–2 minutes less than the package). Drain and set aside.
• Sauté aromatics: In a large skillet, warm olive oil over medium heat.Add the onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in minced garlic for 1 minute.
• Make the sauce base: Pour in marinara or crushed tomatoes.Add Italian seasoning, red pepper flakes if using, and black pepper. Simmer 5–10 minutes to thicken slightly. Taste and adjust salt.
• Blend the cashew cream: In a blender, combine soaked cashews, water or plant milk, nutritional yeast, lemon juice, 1/2 teaspoon salt, and a crack of pepper.Blend until completely smooth and creamy. Adjust thickness with a splash more liquid if needed.
• Combine sauce and cream: Stir about two-thirds of the cashew cream into the tomato sauce until it’s rosy and velvety. Reserve the rest for dolloping on top.
• Add greens (optional): If using spinach, stir it into the warm sauce until just wilted.
• Toss with pasta: Add cooked ziti to the creamy tomato sauce and fold gently to coat.
• Assemble: Transfer half the pasta to a greased 9x13-inch baking dish.Sprinkle with half the vegan cheese (if using). Add the remaining pasta and spoon the reserved cashew cream in swirls on top. Finish with remaining vegan cheese.
• Bake: Cover with foil and bake at 375°F (190°C) for 15 minutes.Uncover and bake another 10–15 minutes until bubbly and lightly browned at the edges.
• Finish and serve: Let rest 10 minutes so it sets up. Top with chopped basil or parsley. Serve warm.

What Makes This Recipe So Good

• Rich and creamy without dairy: Soaked cashews turn into a silky cream that mimics ricotta and Alfredo vibes, but lighter and plant-based.
• Comfort-food flavor: Garlic, basil, and a hearty tomato sauce make this feel like classic baked ziti—just kinder and lighter.
• Easy to assemble: Boil pasta, blend cashews, mix with sauce, bake. Minimal fuss, big payoff.
• Customizable: Add spinach, mushrooms, vegan sausage, or swap noodles as needed.

  It’s flexible and forgiving.

• Great for meal prep: Holds up well in the fridge and freezer, and reheats like a dream.

Shopping List

• Ziti or penne pasta – 1 pound (gluten-free if needed)
• Raw cashews – 1 1/2 cups (soaked)
• Water or unsweetened plant milk – 1 to 1 1/4 cups (for blending)
• Nutritional yeast – 3 tablespoons
• Lemon juice – 1 to 2 tablespoons
• Garlic – 3 to 4 cloves
• Olive oil – 2 tablespoons (optional, for richness)
• Marinara or crushed tomatoes – 4 cups (about two 24-ounce jars of marinara or equivalent in sauce)
• Onion – 1 medium, finely chopped
• Dried Italian seasoning – 2 teaspoons
• Fresh basil or parsley – small handful, chopped
• Red pepper flakes – optional, to taste
• Salt and black pepper – to taste
• Baby spinach – 3 to 4 cups (optional)
• Vegan mozzarella or parmesan – 1 to 1 1/2 cups, shredded (optional but delicious)

How to Make It

1. Soak the cashews: Cover raw cashews with hot water and soak for 20–30 minutes (or overnight in cool water). Drain before blending.
2. Cook the pasta: Boil the ziti in generously salted water until just shy of al dente (1–2 minutes less than the package). Drain and set aside.
3. Sauté aromatics: In a large skillet, warm olive oil over medium heat.

   Add the onion and a pinch of salt. Cook 5–7 minutes until soft and translucent. Stir in minced garlic for 1 minute.

4. Make the sauce base: Pour in marinara or crushed tomatoes.

   Add Italian seasoning, red pepper flakes if using, and black pepper. Simmer 5–10 minutes to thicken slightly. Taste and adjust salt.

5. Blend the cashew cream: In a blender, combine soaked cashews, water or plant milk, nutritional yeast, lemon juice, 1/2 teaspoon salt, and a crack of pepper.

   Blend until completely smooth and creamy. Adjust thickness with a splash more liquid if needed.

6. Combine sauce and cream: Stir about two-thirds of the cashew cream into the tomato sauce until it’s rosy and velvety. Reserve the rest for dolloping on top.
7. Add greens (optional): If using spinach, stir it into the warm sauce until just wilted.
8. Toss with pasta: Add cooked ziti to the creamy tomato sauce and fold gently to coat.
9. Assemble: Transfer half the pasta to a greased 9×13-inch baking dish.

   Sprinkle with half the vegan cheese (if using). Add the remaining pasta and spoon the reserved cashew cream in swirls on top. Finish with remaining vegan cheese.

10. Bake: Cover with foil and bake at 375°F (190°C) for 15 minutes.

    Uncover and bake another 10–15 minutes until bubbly and lightly browned at the edges.

11. Finish and serve: Let rest 10 minutes so it sets up. Top with chopped basil or parsley. Serve warm.

Storage Instructions

• Fridge: Store leftovers in an airtight container for 3–4 days.

  Reheat covered at 350°F (175°C) for 15–20 minutes, or microwave in short bursts.

• Freezer: Freeze baked or unbaked ziti, well-wrapped, for up to 3 months. Thaw in the fridge overnight, then bake covered until hot and bubbly.
• Make-ahead: Assemble up to 24 hours in advance. Keep covered in the fridge and bake before serving, adding 5–10 extra minutes.

Why This is Good for You

• Plant-powered protein and healthy fats: Cashews add satiety and creaminess without heavy dairy.
• Nutritional yeast: Brings savory, “cheesy” flavor and B vitamins, including B12 if your brand is fortified.
• Lycopene-rich tomatoes: Cooked tomato sauce is a solid source of antioxidants.
• Fiber: Pasta plus tomatoes and optional spinach help keep you full and support digestion.

What Not to Do

• Don’t skip salting the pasta water: It’s your best shot at seasoning the pasta itself.
• Don’t overcook the pasta before baking: It will soften more in the oven.

  Slightly underdone is perfect.

• Don’t forget to soak the cashews: If they’re not softened, your cream won’t blend smooth.
• Don’t drown it in sauce: Aim for creamy, not soupy. The pasta should be well-coated but not swimming.
• Don’t bake uncovered the whole time: Start covered to trap moisture, then uncover to brown.

Variations You Can Try

• Mushroom and spinach: Sauté sliced mushrooms with the onion, then fold in spinach.
• Veggie-loaded: Add roasted zucchini, eggplant, or bell peppers for extra texture.
• Spicy sausage: Brown your favorite vegan sausage and mix it into the sauce for a heartier bake.
• Pesto swirl: Stir a few spoonfuls of vegan pesto into the cashew cream for a basil-forward twist.
• Gluten-free: Use sturdy gluten-free pasta and undercook it slightly to prevent mushiness.
• Protein boost: Add cooked lentils or crumbled, seasoned tofu to the sauce.

FAQ

Do I have to soak the cashews?

Soaking is strongly recommended. It helps the nuts blend into a silky cream without graininess.

A quick soak in hot water for 20–30 minutes works if you’re short on time.

Can I use a different nut or seed?

Yes. Blanched almonds can work, but they’re less creamy. For nut-free, try raw sunflower seeds soaked well; the flavor is slightly earthier but still tasty.

What if I don’t have nutritional yeast?

You can skip it, but you’ll lose some cheesy depth.

Add a bit more lemon, garlic, and salt to balance. If you have miso paste, a teaspoon adds savory richness.

Which marinara is best?

Use a good-quality jarred marinara with simple ingredients or make a quick sauce with crushed tomatoes, garlic, olive oil, salt, and herbs. Taste it before using.

Can I make it oil-free?

Yes.

Skip the olive oil and sauté onion in a splash of water or broth. The cashew cream still provides plenty of richness.

How can I prevent the top from drying out?

Bake covered for the first half, and don’t skimp on the sauce. A few spoonfuls of cashew cream on top helps keep it moist and golden.

What pasta shape works best?

Ziti or penne hold sauce well and bake evenly.

Rigatoni also works. Choose a shape with ridges if possible for maximum cling.

Can I assemble and freeze before baking?

Yes. Assemble in a freezer-safe dish, wrap tightly, and freeze.

Bake from thawed for best texture, adding extra time as needed.

Final Thoughts

This Vegan Baked Ziti with Cashew Cream delivers everything you want from classic baked pasta: creamy, saucy comfort with a golden top and tender noodles. It’s easy to make, easy to customize, and just as good the next day. Keep it simple for weeknights or dress it up with veggies and fresh herbs.

Either way, it’s a reliable, cozy staple you’ll come back to again and again.