Vegan Baked Ziti
Cashew ricotta and dairy-free cheese, no compromise on comfort
A fully plant-based baked ziti with a blended cashew ricotta and melty dairy-free mozzarella over marinara — creamy and satisfying with no eggs or dairy.
How it layers, top to bottom
Photography to come
- Browned mozzarellaUncovered, until it blisters
- Ziti + sauceUndercooked by two minutes
- Ricotta, egg, ParmigianoSet, so it slices clean
- Ziti + sauceGenerous — it drinks liquid
- Sauce, on the baseSo nothing catches
Bake at 375°F (190°C) until the centre reaches 165°F (74°C).
The structure of a classic ziti still works without dairy: a soaked-cashew ricotta stands in for the ricotta layer, and a dairy-free mozzarella browns on top. Nutritional yeast and lemon give the cashew mixture the savory tang that makes it read as cheese.
Ingredients
Ingredients now scaled for 8 servings.
Equipment
- 9×13-inch baking dish
- High-speed blender
- Large pot
Directions
- 1
Heat oven to 375°F (190°C) and bring a large pot of salted water to a boil.
- 2
Drain the soaked cashews and blend with the nutritional yeast, lemon juice, garlic, water, and salt until thick and creamy, adding water a splash at a time.
Look for: Ricotta should be smooth and hold soft peaks on a spoon.
- 3
Boil the ziti two minutes short of al dente; drain and toss with most of the marinara and the spinach, which will wilt in the hot pasta.
⏲ Undercook pasta: ~8 min
Look for: Pasta firm; spinach just wilted.
- 4
Spread a little sauce in a greased dish. Layer half the pasta, spread the cashew ricotta, then the remaining pasta and sauce.
- 5
Scatter the dairy-free mozzarella over the top.
- 6
Bake uncovered 30–35 minutes until hot through and the top is set and lightly browned.
⏲ Bake: ~35 min
Look for: Center steaming; dairy-free cheese melted and spotty-brown.
Food safety: Reheat leftovers to 165°F (74°C).
- 7
Rest 10 minutes before slicing.
⏲ Rest: ~10 min
Troubleshooting & common mistakes
- Not soaking the cashews long enough, leaving a gritty ricotta.
- Adding too much water, which makes the layer runny.
Make-ahead, storage & reheating
- Make ahead
- Make the cashew ricotta up to 3 days ahead; assemble and refrigerate up to a day before baking.
- Storage
- Refrigerate up to 4 days.
- Freezer
- Freeze baked up to 2 months; the cashew layer thaws well. Reheat to 165°F (74°C).
- Reheating
- Reheat portions covered at 350°F (175°C) with a splash of water to loosen.
Recipe notes
- A high-speed blender gives the smoothest ricotta; soak longer if using a standard blender.
FAQ
- Can I make it nut-free?
- Substitute a firm tofu or sunflower-seed ricotta; texture and flavor will differ from the cashew version.
- Which dairy-free mozzarella browns best?
- Shreds made for melting brown better than block styles; results vary by brand.
Nutrition (estimate)
Per 1 of 8 servings: ~470 kcal, 15 g protein, 55 g carbs, 21 g fat.
Estimated from listed quantities via a standard USDA-based database; approximate, not lab-verified.
Pantry · shelf-stable
Stock the pantry
Shelf-stable staples for this recipe. Fresh cheese, produce, and meat are best bought locally. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.
Equipment · specification-based picks
Equipment for this recipe
Recommendations, not ingredients — chosen on documented specs, not hands-on testing. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.
A dish with a matching lid lets you assemble ziti ahead, refrigerate or freeze it, and carry it to a gathering without wrapping in foil. Look for a lid that actually seals.
- Lid:
- Snap or sealing lid for storage/transport
- Use:
- Assemble-ahead, refrigerate, then bake
Best for: Make-ahead and potluck cooks who assemble, store, and carry in one dish.
Skip if: Small single-serving batches.
A lidded casserole for making the bake ahead