Friday, December 19, 2014

Vegan Baked Ziti

February 15, 2010 by Nikki  
Filed under Recipes

“We like this recipe because, although it sounds complicated, after one time watching me my husband could whip it up alone and he even encouraged me to submit it for GRTT, because it is easy and we love it so much! It is a great healthy alternative to gooey cheesy ziti, and we think the taste is amazing. Almost all of the herbs called for are dried and in any standard spice cabinet, so it is super easy to make as long as you have the nuts in stock!”

We would like to thank Mayim Bialik for sending this recipe for everyone to try!

Vegan Baked Ziti

Vegan Baked Ziti
Pasta: 14 oz ziti (penne works too)

Sauce (28-30 oz of marinara  will work or you can make your own like this):
1 tbsp olive oil
1/2 cup onion, diced
1/2 tsp garlic, minced
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1 28-oz can tomato sauce or puree
1 tsp salt

Macadamia Ricotta:
1 1/2 cups macadamias, soaked in a bowl of water at least 4 hours
1/4 cup water
1/8 tsp garlic, minced
1/2 tsp salt
1 tbsp olive oil

Cashew Cheese:
3/4 cup raw (not salted) cashews
1/8 tsp dried dill
3/4 tsp salt
1 1/2 tbsp lemon juice
1/3 cup water
1/4 tsp rice vinegar
Garnish (optional): 3 tbsp fresh parsley, chopped.

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Sauce: Heat olive oil over medium high heat. Add onion and sautee 10 min, stirring frequently,until translucent. Add garlic, oregano, basil, and rosemary. Reduce to low, add tomatoes and cover loosely. Simmer 30 min. Add salt and cook another 15 min.
  3. Macadamia Ricotta: In a small food processor (or using a hand immersion blender), process soaked macadamias, water, garlic, salt, and olive oil. Puree 1 min. Scrape down and puree another minute. Repeat until light and fluffy!
  4. Cashew Cheese: In a blender (hand immersion works!), add cashews and grind to a fine powder. add dill, salt, lemon juice, water, and rice vinegar, and process until totally smooth.
  5. Toss cooked pasta with the sauce and 2 tbsp fresh parsley (optional). Stir in the ricotta, leaving some chunks. Swirl in cashew cheese. Bake in a 9 x 13 glass dish at 350 degrees for 30 minutes. We like to broil it a few minutes at the end to get it crispy! Garnish with the remaining 1 tbsp fresh parsley. Serve hot (although it is delicious cold for leftovers!).

Let us know what you think! Try out the recipe and then tell others how it turned out for you!

Comments are closed.