Nickel Allergy Friendly Vegan Cheesy Baked Ziti
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Learn more →Ingredients
6 servings
For the pasta
- 1 lb dry ziti pasta
- 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)
Can be omittedfresh basil
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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