Vegan Baked Ziti
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Bakerita · by Rachel Conners

Vegan Baked Ziti

NUTRITION · PER SERVING90M COOK
CAL 55%·PRO 65%
CARBS 104G37% OF CAL
16G FIBER72G OTHER16G TOTAL SUGAR
FAT 65G53% OF CAL
21G SAT44G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan baked ziti with homemade cashew ricotta and almond mozzarella sauce, finished with mushrooms and marinara. Creamy and rich despite being completely plant-based.

mainitalianpastacasseroledairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 ½ cups slivered blanched almonds (or raw cashews)
  • 2 tablespoons fresh lemon juice (or 1 tablespoon apple cider vinegar)
  • 2 tablespoons nutritional yeast
  • 1 garlic clove (or 3 cloves roasted garlic)
  • ½ teaspoon sea salt (or to taste)
  • ⅓ cup water
  • ⅔ cup raw cashews
  • 2 tablespoons fresh lemon juice
  • 1 clove fresh garlic
  • 3 tablespoons nutritional yeast
  • 1 tablespoon agar powder (this is the one I use)
  • 2 tablespoons tapioca starch
  • 1½ teaspoons sea salt (or to taste)
  • ⅓ cup refined coconut oil
  • 1⅔ cups water
  • 12 oz. ziti (or penne pasta, gluten-free if needed, cooked as directed on the box)
  • 2 tablespoons olive or avocado oil
  • 1 small yellow onion (diced)
  • 8 oz. cremini mushrooms (diced)
  • Salt & pepper (to taste)
  • 2 cups marinara sauce
PREP
60M
SODIUM
800MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.