Ready for the richest, heartiest, most flavor packed meatless and dairy-free pasta dinner ever? You need to try this vegan baked ziti! With a chunky cauliflower walnut sauce and creamy cashew ricotta, this meal is sure to satisfy vegans and non-vegans alike!
Well, I guess it's about time. Perhaps you're wondering why is it that I waited so long to share a vegan baked ziti recipe on this site? Honestly, I couldn't think of what to do with it to make it special. Baked ziti is pretty basic and relies so heavily on meat and cheese. What could I replace them with?
I'd been rolling the ziti idea around in my head for a while, and then just last week it hit me: my cauliflower walnut spaghetti sauce would be perfect for some vegan ziti!
Have you tried this vegan meat sauce recipe? I've gotten so many (awesome) reviews for it, so I know a bunch of you have. But in case this one is new to you, it's basically a super rich, intensely flavorful vegan meat sauce that uses crumbles of cauliflower and walnuts for the meat. Sound weird? It works! Trust me!
I also included some dairy-free ricotta, which is an adapted version of my basic vegan ricotta cheese recipe, and a layer of rich bechamel sauce in lieu of the traditional melted mozzarella that you'd normally find in baked ziti.
Ingredients You'll Need
- Cauliflower walnut "meat" sauce. You'll need a full batch of this sauce for the recipe. If you have another favorite vegan Bolognese-style sauce that you'd like to try instead, be my guest. I even have a few others that might work, like my lentil Bolognese or mushroom Bolognese. You'll need about 6 to 7 cups.
- Dried ziti pasta. Obviously you could substitute any shape of pasta and the recipe will work, even if it's no longer considered baked ziti. Penne is probably the option that's most similar to ziti.
- Olive oil.
- Flour. We're using all-purpose wheat flour for our bechamel sauce. Whole wheat flour or gluten-free flour will probably work just fine as well.
- Non-dairy milk. Use a dairy-free milk that's unflavored and unsweetened. Pretty much any variety except canned coconut milk is fine. Have a look at my guide to dairy-free milk if you need help choosing a variety.
- Salt.
- Raw cashews. It's important that your cashews are raw (not roasted) in order to give the vegan ricotta the best flavor and texture.
- Lemon juice.
- Garlic.
- Extra firm tofu. Regular old firm tofu can be substituted if that's what you have on hand.
Tip: Traditional baked ziti is topped with mozzarella. I find that I don't miss it in this recipe with the bechamel, but feel free to include a layer of shredded vegan mozzarella cheese if you'd like.
How It's Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Start by making the sauce, since it takes about 50 minutes from start to finish. The sauce can be made a couple of days in advance if you'd like.
- Cook your pasta until it's al dente, then drain it into a colander.
- To make the bechamel sauce, first create a roux by cooking some flour in olive oil. Whisk in non-dairy milk and cook the sauce until it thickens a bit.
- To make the vegan ricotta, first blend soaked raw cashews with lemon juice, milk, garlic and salt in a food processor bowl. Crumble in the tofu and pulse the machine until the mixture is well-blended but a bit chunky.
- Once you have the pasta, sauce, bechamel and cheese prepped, you're ready to layer everything. Spoon some pasta sauce into the dish, then pasta, then ricotta.
- Next, more sauce, more pasta, more ricotta, a final layer of sauce, and bechamel.
Bake to perfection!
Leftovers & Storage
You can store your vegan baked ziti in it's original container, tightly wrapped in plastic, or in an airtight container and it will keep for about 4 days in the fridge.
You can also freeze the ziti in an airtight container and will keep for at least 3 months.
More Vegan Baked Pasta Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
Vegan Baked Ziti
Ready for the richest, heartiest, most flavor packed meatless and dairy-free pasta dinner ever? You need to try this vegan baked ziti! With a chunky cauliflower walnut sauce and creamy cashew ricotta, this meal is sure to satisfy vegans and non-vegans alike!
Ingredients
- 1 batch cauliflower walnut meat sauce
- 1 pound dried ziti pasta
For the Bechamel Sauce
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- 1 ½ cups unflavored and unsweetened non-dairy milk
- ½ teaspoon salt
For the Vegan Ricotta
- 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- ¼ cup unflavored and unsweetened non-dairy milk
- 2 tablespoons lemon juice
- 1 garlic clove
- 1 teaspoon salt
- 1 (14 ounce) package extra firm tofu, drained
Instructions
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Prepare the cauliflower walnut sauce according to the recipe.
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Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. Drain the pasta into a colander, return it to the pot, and toss with a dash of olive oil.
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To make the bechamel sauce, coat the bottom of a small saucepan with olive oil and place it over medium heat.
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When the oil is hot, whisk in the flour.
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Cook the flour, whisking constantly, until it darkens just a bit and begins to smell nutty, about 2 minutes.
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Whisk in the milk and flour and bring the mixture to a simmer.
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Lower the heat and allow the mixture to simmer, whisking occasionally, for about 10 minutes, until it thickens up a bit.
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Remove the saucepan from the heat and allow the bechamel sauce to cool a bit. It will continue to thicken up as it cools.
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While the bechamel sauce cools, make the ricotta. Place the cashews, milk, lemon juice, garlic, and salt into the bowl of a food processor and blend until smooth.
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Break the tofu into a few chunks and add it to the food processor. Pulse until the texture is chunky, like that of ricotta.
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Preheat the oven to 375°F.
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Layer one third of the cauliflower walnut sauce into the bottom of a 9 x 13 inch baking pan.
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Layer half of the pasta over the sauce.
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Layer half of the ricotta over the pasta.
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Layer another third of the cauliflower walnut sauce over the ricotta.
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Layer the remaining half of the pasta over the sauce.
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Layer the remaining half of the ricotta over the pasta.
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Layer the remaining third of the cauliflower walnut sauce over the ricotta, smoothing it out a bit with the back of a spoon.
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Drizzle the bechamel sauce over the cauliflower walnut sauce, spreading it out a bit with the back of a spoon.
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Place the dish into the oven and bake for 25 minutes, uncovered, until heated throughout.
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Optional step: place the dish under the broiler for a few minutes, watching carefully to avoid burning, until the bechamel sauce starts to bubble and brown.
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Remove the dish from the oven and allow it to sit for 5 minutes before serving.
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Divide onto plates and serve.
Baked Ziti... for dessert? ;p
Oops! Thanks for catching that. :)
I didn’t make this recipe yet (although I do plan to), but I used the ricotta recipe for the vegan lasagna I make, and I must thank you for the recipe! This ricotta cheese is so yummy yet so simple to make. A++!! Thanks again for all of your hard work and delicious recipes!
Yay!! You could probably use this as a substitute in just about any recipe that calls for ricotta. :) Glad you enjoyed it!
Loved it!!
Yay! Thank Carolina!
Do you think I could freeze this for later?
Yup! Just seal it up tight and it should be good for at least 2-3 months.
Used my own sauce recipe (I’m Italian, it’s law!) but this was an absolute hit with my non vegan partner...even asked for seconds! Friends of mine are asking me to make them a pan...phenomenal.
Yay! I'm so glad it was a hit!!
This recipe is a big winner for vegans and non vegans alike. I use a family sauce recipe but that ricotta recipe is on point. I make this dish at least once a month.
Awesome!! I'm so glad it's a hit!
Your creative ideas and ingredients you use take vegan recipes over the top! I want to try very one. You're an awesome cook; thanks for blogging and sharing.
Thank you so much Margaret! I love hearing that!!
Also love the "Jump to Recipe" link and Nutrition Facts I've seen at the end of recipes!
OH MY GOODNESS...... I made this tonight for the first time. It was so rich and creamy, even the meat eaters loved it. I added some fresh basil into the "ricotta" just because I had some I needed to use. This is a definite keeper. Thank you!
Yay! I'm glad it was a hit! Thanks Amy!!
would like to know how to make this recipe with mixed veggies and store bought vegan ricotta. would i use the egg substitute in ricotta or is it unnecessary. when I make regular non vegan i put in salt and Mint. a recipe from my grandma.just looking for suggestions and how different ingredients will go with vegan things. my son and daughter in law and vegan and some friend gluten intolerant. so need to have alternatives for them when inviting them for holiday and regular dinners. especially football days
This looks delicious and I want to make it but I need to make a few changes so can you tell me how many cups your Vegan Ricotta makes and also the Cauliflower walnut meat sauce? Thank you.
The ricotta recipe makes about 2 1/2 cups. I'm not 100% certain how much the cauliflower walnut sauce recipe makes because pasta is part of that recipe, but I'm guessing about 6 cups.