Gluten Free Vegan Cheesy Baked Ziti

Total time1 hr 20 min

Prep time25 min

Cook time55 min

This baked ziti layers a rich cashew cream with a slow-simmered tomato sauce loaded with garlic, onion, and a hit of red pepper flakes for warmth. Melty shredded cheese blankets each layer before it all bakes under foil until bubbling, then finishes uncovered so the top turns golden and irresistible. Fresh torn basil scattered over the top right before serving adds a bright, herby finish to all that cozy, saucy pasta. It's a comforting, crowd-pleasing casserole that bakes up in one dish and reheats beautifully for leftovers. This version fits neatly into a gluten free rotation, so you can dig into that same creamy, cheesy, tomato-forward bake without any second-guessing.

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Ingredients

6 servings

For the pasta

1 lb dry ziti pasta
Banza Ziti Chickpea Pasta Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified Kaizen Ziti Pasta, 8 oz Gefen Ziti, Gluten Free
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1 tbsp salt

For the cashew cream

1 cup raw cashews, soaked in cold water for at least 4 hours or in boiling water for 30 minutes, then drained
1 cup water
3 tbsp nutritional yeast
1 tbsp lemon juice
½ tsp garlic powder
½ tsp salt

For the tomato sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes (optional)
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
salt and pepper to taste

For assembly

1 ½ cups vegan cheese, shredded, divided

For serving

¼ cup fresh basil, torn (optional)

Instructions

1
Drain the soaked cashews and add them to a blender with 1 cup water, the nutritional yeast, lemon juice, garlic powder, and 1/2 tsp salt. Blend on high until completely smooth and creamy, about 2 minutes. Set aside.
2
Bring a large pot of water to a boil and add 1 tbsp salt. Cook the ziti for 2 minutes less than the package directions indicate — it should be quite firm, as it will finish cooking in the oven. Drain and set aside.

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