Vegan Baked Ziti with Cheesy Garlic Cream

vegan baked ziti
vegan baked ziti

For those nights when only a cheesy, creamy, zesty Italian dish will do, we’re offering Vegan Baked Ziti with garden-fresh basil and melt-in-you-mouth, cheesy garlic cream.

Not a hint of dairy anywhere, but before baking we top the dish with vegan-based parmesan. Made from a raw cashew and hemp-seed base, it’s a great source of healthy plant-based protein and omega fatty acids!

Just add your marinara sauce and Italian seasoning blend of choice and dig into a hearty, wholesome Tuscan treat!


Vegan Baked Ziti with Cheesy Garlic Cream

vegan baked ziti
  • Author: Gregg Rozeboom
  • Yield: 6-8 servings 1x
  • Diet: Vegan


  • 1/2 cup cooked, peeled, and mashed yukon
  • 1 cup raw cashews
  • 2 T lemon juice
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 lb ziti or penne pasta (GF if needed)
  • 4 cups marinara sauce (any brand you like or make your own!)
  • 2 T Italian seasoning blend
  • 1 cup fresh basil leaves finely chopped

Cashew Parm

  • 1/4 cup raw cashews
  • 1/4 cup hemp seeds
  • 2 T nutritional yeast
  • pinch salt/pepper



  1. Prepare the Cashew Parm.  Place 1/4 cup raw (not soaked) cashews, 1/4 cup hemp seeds, 2 T nutrition yeast, and 1 pinch each of salt and pepper in a food processor. Pulse until the texture of fine meal.
  2. Preheat the oven to 400 degrees.
  3. Cook the pasta until just al dente in salted water. Don’t overcook because it’s going in the oven. If using gluten-free pasta, remember it cooks more quickly. Follow the cooking-time recommendation on the box.
  4. While the pasta’s cooking, prepare your creamy garlic cheese sauce. If you aren’t using a high-powered blender, boil your cashews in water until very soft.
  5. Add the peeled, mashed potato and cashews to your blender along with the lemon juice, salt, garlic powder, and 3/4 cup of water.
  6. Blend until completely smooth and creamy, scraping down the sides as needed.
  7. Drain your cooked pasta, rinse it briefly and add it to a large bowl.
  8. In the same bowl, add the marinara sauce, chopped basil, Italian seasoning, and red pepper flakes (optional).
  9. Stir the pasta mixture to coat it well throughout.
  10. Pour the mixture into a 9×13 glass baking dish. Spread it out evenly.
  11. Drizzle the cheesy garlic cream over the pasta. Stir it gently with the basil, reserving a small amount for dolloping over the top of the dish.
  12. Sprinkle the mixture with Cashew Parm.
  13. Bake at 400°F for 20 minutes or until bubbling is visible on the sides of the mixture and the top starts turning golden brown.
  14. Top with extra fresh basil if desired. Serve immediately!


  • Serving Size: 1
  • Calories: 570
  • Sugar: 8
  • Sodium: 430mg
  • Fat: 24g
  • Saturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 77g
  • Fiber: 14g
  • Protein: 22g
  • Cholesterol: 0mg

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