Baked Ziti


  • 2 cups cashews, soaked for at least an hour
  • 2 T. lemon juice
  • ½ teaspoon sea salt
  • ½ teaspoon coconut aminos (optional)
  • ¼ cup water

Put all in food processor and process 2 to 3 minutes until very smooth. Add more water if needed.


  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 T. olive oil
  • 1 28oz can crushed tomatoes (I like Rienzi brand)
  • 1-2 T. tomato paste
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • ½ tsp. sea salt
  • 1 tsp. evaporated cane sugar

Sauté onion in oil until soft, add garlic and sauté briefly. Add tomatoes and remaining ingredients and enough water to rinse out can. Simmer 10-15 minutes, then use immersion blender to create a smooth sauce.


  • 1 lb. ziti, cooked
  • 2 cups frozen spinach, cooked, chopped, and drained
  • 2 cups shredded mozzarella style vegan cheese

Preheat oven to 375°. Oil a 9 x 13 pan. Ladle some sauce into the pan, just enough to cover the bottom. Add cooked ziti to remaining sauce. Ladle about half the ziti into pan. Spoon ricotta on top. Spoon spinach on top of ricotta. Sprinkle with half the mozzarella. Top with remaining ziti. Sprinkle remaining mozzarella on top. Bake for about 30 minutes until browned on top.

Submitted by:

Anne Vaughan, March 2017