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vegan baked ziti in pan close up

Vegan Baked Ziti

  • Author: Dietitian Debbie
  • Prep Time: 15 Min
  • Cook Time: 45 Min
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Dish, Entree
  • Method: Baked, Oven
  • Cuisine: Vegan, Dairy Free

Description

No need to load up your baked ziti with lots of cheese. This vegan baked ziti is still just as creamy thanks to tofu ricotta and cashew cream. 


Ingredients

  • 8 oz package ziti (can sub gluten-free pasta)
  • 1 (25.5 oz) pasta sauce

Vegan Ricotta:

  • 14 oz package firm tofu, drained
  • 1/4 cup nutritional yeast
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 1/4 teaspoon sea salt

Cashew Cream:

  • 1 1/2 cups raw unsalted cashews
  • 3/4 cup vegetable broth
  • 1/4 cup nutritional yeast
  • 1 teaspoon soy sauce (use Tamari if gluten free)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Add water to a large saucepan and bring to a boil. Add pasta and cook according to package directions, but remove from water 2-3 minutes before completely finished cooking. 
  3. Make the vegan ricotta by adding all the ingredients (tofu, nutritional yeast, Italian seasoning, parsley, and sea salt) to a food processor and puree until it resembles ricotta. 
  4. Make the cashew cream by pureeing all the ingredients (cashews, broth, nutritional yeast, and soy sauce)  in a blender until smooth. (Start at a low speed and gradually increase the speed for best results.)
  5. Layer all of the ingredients into an 8″x11″ baking dish. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 10-15 minutes or until filling is bubbling. 
  6. Allow to cool for about 5 minutes before serving. Garnish with fresh parsley if desired. 

Notes

Pssst – this recipe is great with some easy vegan parmesan Easy Vegan Parmesan sprinkled on top when serving! 


Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 480 kcals
  • Sugar: 8 g
  • Sodium: 350 mg
  • Fat: 21.5 g
  • Saturated Fat: 3.5 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 49 g
  • Fiber: 6 g
  • Protein: 26 g
  • Cholesterol: 0 mg