Our easy to make Vegan Baked Ziti loaded with fresh vegan tofu ricotta, vegan cashew mozzarella, and savory marinara sauce. Perfect for a family dinner any night of the week.
- 1 pound dry ziti pasta
- 5 cups marinara sauce
- 14 ounces firm tofu
- 1/4 cup nutritional yeast
- 10 fresh basil leaves
- 3 cloves garlic peeled
- 3 tablespoons lemon juice
- 2 tablespoons unsweetened almond milk or other unsweetened plant milk
- 1/2 cup raw cashews
- 1.25 cups water
- 1/4 cup tapioca starch
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
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Add all fresh vegan ricotta ingredients to a food processor. Process on high until well-combined and creamy.
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In a small saucepan, add raw cashews. Cover with water and bring to a boil over high heat. Once boiling, remove from heat and cover. Let sit for 15 minutes to soak. Drain.
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In a blender, add soaked and drained cashews. Add the remaining vegan mozzarella cheese ingredients. Blend until smooth.
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Add mixture back to the small saucepan and heat on medium. Stir constantly until the mixture starts to thicken. Keep stirring until smooth. Remove from heat and set aside.
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Preheat your oven to 400°F (200°C). Bring a large pot of generously salted water to a boil. Add dry ziti pasta and cook 2 minutes less the package says. Drain the pasta and rinse with cold water. Set aside.
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In a large bowl, add ricotta cheese, half of the mozzarella cheese, and 3 cups of marinara sauce. Stir to combine. Add cooked ziti and mix.
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Spread 1 cup of marinara sauce on the bottom of a 13x9" baking dish. Add ziti mixture into the baking dish on top of the sauce. Spread the last cup of marinara sauce on top. Dollop the remaining mozzarella cheese on top.
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Cover tightly with aluminum foil and bake for 45 minutes, removing the foil in the last 10 minutes. Let cool for 10 minutes before serving.