Lactose Free Vegan Cheesy Baked Ziti

Total time1 hr 20 min

Prep time25 min

Cook time55 min

This baked ziti builds its creamy layers from soaked cashews blended with nutritional yeast and a squeeze of lemon juice, giving the pasta a rich, tangy backbone with no dairy in sight. A simple tomato sauce, simmered with onion, garlic, oregano, and basil, adds depth and a touch of sweetness that soaks right into the firm-cooked ziti. Layered and baked until bubbling and golden at the edges, it's the kind of comfort-food casserole that hits every note you want from a cheesy pasta bake. Torn fresh basil on top adds a bright, herbaceous finish before serving. It's a naturally solid choice for a lactose free table, no special workarounds needed to enjoy every forkful.

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Ingredients

6 servings

For the pasta

1 lb dry ziti pasta
Barilla Ziti Pasta 16oz Banza Ziti Chickpea Pasta Miracle Noodle Ziti Style Plant Based Noodles - Low FODMAP Certified Private Selection Italian Ziti Pasta Signature SELECT Pasta Ziti - 16 OZ
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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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