Go Back
–+ servings
Plate of vegan baked ziti topped with parsley.
Print Recipe
5 from 6 votes

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!
Prep Time30 minutes
Cook Time1 hour 12 minutes
Soak time4 hours
Total Time1 hour 42 minutes
Course: Entree
Cuisine: American, Italian
Servings: 8
Calories: 589kcal
Author: Alissa Saenz

Ingredients

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
US Customary - Metric

Instructions

  • Prepare the cauliflower walnut sauce according to the recipe.
  • 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.
  • To make the bechamel sauce, coat the bottom of a small saucepan with olive oil and place it over medium heat.
  • When the oil is hot, whisk in the flour.
  • Cook the flour, whisking constantly, until it darkens just a bit and begins to smell nutty, about 2 minutes.
  • Whisk in the milk and flour and bring the mixture to a simmer. 
  • Lower the heat and allow the mixture to simmer, whisking occasionally, for about 10 minutes, until it thickens up a bit.
  • Remove the saucepan from the heat and allow the bechamel sauce to cool a bit. It will continue to thicken up as it cools.
  • 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.
  • Break the tofu into a few chunks and add it to the food processor. Pulse until the texture is chunky, like that of ricotta.
  • Preheat the oven to 375°F.
  • Layer one third of the cauliflower walnut sauce into the bottom of a 9 x 13 inch baking pan. 
  • Layer half of the pasta over the sauce.
  • Layer half of the ricotta over the pasta.
  • Layer another third of the cauliflower walnut sauce over the ricotta.
  • Layer the remaining half of the pasta over the sauce.
  • Layer the remaining half of the ricotta over the pasta.
  • Layer the remaining third of the cauliflower walnut sauce over the ricotta, smoothing it out a bit with the back of a spoon.
  • Drizzle the bechamel sauce over the cauliflower walnut sauce, spreading it out a bit with the back of a spoon.
  • Place the dish into the oven and bake for 25 minutes, uncovered, until heated throughout. 
  • 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.
  • Remove the dish from the oven and allow it to sit for 5 minutes before serving.
  • Divide onto plates and serve.

Nutrition

Calories: 589kcal | Carbohydrates: 56.7g | Protein: 23.1g | Fat: 28.6g | Saturated Fat: 3.8g | Sodium: 845mg | Potassium: 759mg | Fiber: 7.4g | Sugar: 7.9g | Calcium: 180mg | Iron: 7.6mg