unnamed.jpg

Hi.

I’m Alix, the face behind Cashews & Cauliflower. I am a busy mama of 2 wild boys with a passion for cooking and eating plant based food. My goal is to show you how easy and accessible it is to make plants the main attraction at meal times and every time in between! (Because snacks and dessert, right?!)

Baked Ziti

Baked Ziti

Alix Yokabitus

Well it’s been about 5 months but I’m finally sharing my Baked Ziti recipe! I LOVE LOVE LOVE this recipe! It is so comforting and nostalgic for me. This dish delivers all your favorite Italian pasta flavors while being completely vegan and it is easily made gluten-free by swapping out the noodles for your favorite GF brand! I really enjoy the Banza noodles and Barilla for a cheaper but equally as tasty alternative!

Ziti Plated.JPG

While there are a few different steps when putting this recipe together, it actually comes together rather quickly! While you’re boiling your water, pulse together all of your ricotta ingredients in a food processor. After you combine your noodles and your ricotta, sautee your Italian sausage until it starts to brown, add in your marinara sauce and then you’re ready to layer!

I really love to use Field Roast Italian sausage (not sponsored!) but there are many other yummy brands of vegan sausage, too. An optional, but tasty, addition is Miyokos vegan Mozz! It is so delicious and tastes so similar to fresh mozzarella! If you’re not a fan or prefer a different brand then that’s cool too! Or you could just leave this step out all together!

This dish is:

  • creamy

  • hearty

  • 100% plant based

  • gluten-free optional

  • comforting

  • easy

  • makes for great leftovers

  • easily customizeable to fit your needs and favorite brands of plant based goodies!

Baked Ziti.JPG

Baked Ziti (VEGAN/GF option)

Alix | August 2020

  • prep time:30 minutes
  • cook time:30 minutes
  • total time:60 minutes

Servings:8

Ingredients:

  • 16 oz Ziti (use Gluten-free if necessary)
  • 1 Block of firm or extra-firm tofu (press for about 10 minutes to get rid of excess water)
  • 1 Cup raw cashews
  • 1/4 Cup nutrional yeast
  • 3/4 Cup water
  • 1 T Italian Seasoning
  • 1 tsp each: salt, garlic powder, onion powder
  • black pepper
  • 2 Jars of your favorite marinara sauce (or use homemade: about 40 oz)
  • 1 pkg of Field Roast Italian Sausages, crumbled (optional)
  • 1 pkg Miyokos Mozzarella Cheese (optional)

    Instructions:

  • Preheat your oven to 375
  • Cook your pasta until al dente
  • Combine your Ricotta ingredients in a food processer and blend until creamy (Tofu, cashews, nutritional yeast, spices, salt and pepper)
  • While pasta is cooking, sautee your sausage until it just starts to brown and add all but 1 cup of your sauce to warm. Pour the remaining 1 cup in the bottom of your baking dish.
  • When pasta is done cooking, stir in your ricotta and mix until noodles are well coated
  • Now you layer! Add half of your pasta/ricotta mixture to your baking dish (9x13 deep dish should be perfect!)
  • Now spoon on your marinara sauce and sausage until pasta is well covered
  • If using Mozzarella or another brand of vegan cheese, sprinkle on about half over your marinara
  • Repeat steps 5-7 with your remaining ingredients, finishing with sauce and more cheese!
  • Bake for 25-35 minutes.


My Favorite Spinach Salad!

My Favorite Spinach Salad!