Dairy-Free Baked Ziti! This recipe will AMAZE you. The cashew cream sauce sets up just like ricotta – but totally dairy-free!
You also might like this dairy-free lasagna!
I feel like I’ve been holding out on you with this recipe. I’ve made this Dairy-Free Baked Ziti many times now and have perfected the recipe.
Just like this dairy-free mac and cheese, dairy-free spinach artichoke dip and dairy-free potato soup, believe me when I say it – this recipe will amaze you and fool anyone who tastes it!
I love hearty, cheesy pasta dishes and have really missed them since cutting out most dairy. Instead of a classic ricotta cheese mixture, this dish uses a dairy-free cashew and egg based “cheese”.
Serve it with this gluten-free garlic bread that includes a dairy-free option!
And before you get all confused about the eggs let’s remember – eggs are not dairy! People with food allergies will know the difference.
Eggs are often mistaken for dairy because of the 90s food pyramid and the “dairy” section of the grocery store. However, eggs are from chickens and dairy is from cows. It’s a totally different animal and protein.
I personally can eat eggs but can’t eat much dairy. Many people do better on gluten-free/casein-free diets. Eggs have no casein so this recipe is meant for people with dairy allergies or intolerances – not for vegans.
My dairy-eating family absolutely loves this pasta. Every time I make it my husband asks me if I used real cheese. You have to taste it to believe it! The cashew sauce will look liquidy and runny when you first make it, but will set up perfectly in the oven thanks to the eggs. So don’t be alarmed with it looks nothing like ricotta initially!
My favorite gluten-free pasta to use is the Jovial Brown Rice Penne. It’s my favorite gluten-free pasta and I always have it on hand. Not sponsored – just my favorite. That pasta is also delicious with this gluten-free spaghetti sauce.
I hope you enjoy this dairy-free dish as much as we do! If you’re dairy-free but can eat eggs you should also try this:
Dairy-Free Buffalo Chicken Dip
Dairy-Free Baked Ziti (Gluten-Free)
Ingredients
For the Creamy Sauce:
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 eggs
For the Baked Ziti:
- 1 lb gluten-free tubular pasta I use Jovial Foods Penne
- olive oil
- 1 lb Italian sausage or ground beef
- 1/2 large onion chopped
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 26 oz jar marinara sauce I like Trader Joe's Tomato Basil Marinara
- 1 14.5 oz can diced tomatoes
Instructions
- Place the raw cashews in a bowl. Cover with boiling water (the 1 cup of water will be used later, just use enough boiling water to cover the cashews) and let sit for 30 minutes. You can make the pasta and tomato-meat sauce in the meantime.
- Preheat the oven to 350F. Cook the pasta according to package instructions - but subtract a minute or so from the boil time so the pasta is al dente.
- In a large skillet, add 1 tablespoon olive oil along with the Italian sausage and onion. Cook, breaking up into small pieces until browned and cooked through, about 6-8 minutes. Add the garlic, Italian seasoning, red pepper flakes, marinara sauce and diced tomatoes. Cook until heated through for another 5 minutes or so. Remove from heat and set aside.
- Drain the cashews and place in a high-speed blender. Add 1 cup of fresh water along with the olive oil, lemon juice, and salt. Blend until completely smooth. Add the eggs and blend until smooth. (The sauce will look very liquidy and runny but will set up in the oven.)
- Add a scoop of the tomato-meat sauce to the bottom of a 9x13 pan. Spread out evenly. Mix the pasta with 1/3 of the remaining tomato-meat sauce. Pour half of the pasta into the pan. Drizzle over half of the cashew sauce followed by another 1/3 of the sauce mixture. Add the remaining pasta followed by the rest of the cashew sauce and tomato-meat sauce.
- Bake for 25-30 minutes until golden and bubbly. Let sit for 10 minutes before serving. Enjoy!
This is so good! I double the meat using 1 lb ground beef and 1 pound italian sausage out of the casing.I did add mozzarella cheese to the top only. We even had a pan for the freezer by doubling the meat. I used gluten-free penne pasta.
We’re so pleased to hear the ziti was a hit! Thank you for sharing your positive experience with us, Cindy!
Tastes just like the real thing! My dairy loving family couldn’t tell the difference.
Yay! We’re so pleased the ziti was a hit with the whole family! Thank you for taking the time to share your positive experience with us, Angelika!
We have been making this recipe for at least 4 years now. We’ve adapted the cashew ricotta recipe for use in lasagna and other recipes and it always works so well!
Aww, we’re so happy to hear that this recipe has become such a go-to for you all and that the cashew ricotta has worked in other recipes! Thank you for sharing your positive feedback with us, Jamie!
Hi could I make this without eggs?
Hi Sofia, yes we’ve made this with flax eggs and it worked well! We hope you enjoy the ziti!
Can I make this in the morning, keep it refrigerated and then not bake it until the afternoon.
Hi Shirley, we typically don’t recommend prepping it more than 2 hours ahead because the gf noodles may get mushy and break apart. Morning prep and afternoon baking may be close enough though. Another make-ahead option is too bake it ahead, refrigerate it, and then reheat it in the oven when ready to serve. We hope you enjoy the ziti!
I was skeptical that cashew cream could actually taste like ricotta but this baked ziti tasted just like the real thing! My whole family said that they’d eat this DF recipe from now on. No more need to bake two different ones!
Yay! We’re so happy this recipe was a hit with the whole family! Thank you for taking the time to share your positive experience with us!
Am I able to make this in the morning and leave in in the fridge until dinner?
Hi Shelly, you can definitely make it ahead like that! Let it cool before it goes in the fridge and then reheat it in the oven at 350°F until heated through. We hope you enjoy the recipe!
I made this recipe exactly as printed the only change I made was to use gluten-free penne pasta. It does make a lot but we have some leftovers so all good. I did add a bit of mozzarella to the top and i felt like i was eating lasagna. So so good!
We’re so glad you enjoyed the ziti recipe, Cindy! Thank you for sharing your experience with us!
I really love this recipe. Would you recommend preparing before time, then transfer to a crock pot to keep warm for a party? I’d like for other to try this yummy recipe!
Hi Janine, we’re so glad you love this recipe! Thank you for your kind feedback! We’ve baked this ziti numerous times in the stoneware dish of a Crockpot Casserole Slow Cooker (that brand says the dish component can bake in an oven up to 400°F). That way we could keep it warm or reheat it in the Crockpot Slow Cooker for parties. This keeps it looking pretty since it doesn’t have to be transferred to a different dish. Just make sure only the stoneware goes into the oven (not the lid or other parts to the slow cooker) and double-check oven guidelines if using other brands. We hope this helps!
What can I use instead of eggs in this recipe? Flax seeds?
Hi Karen, the eggs help the dairy-free cashew “cheese” sauce to set up properly. You could try flax egg replacer, though it may impact consistency/texture. If you decide to give it a try, we’d love to hear how it goes!
Wow this turned out really good! I will be adding this to my line up.
We’re so glad you enjoyed the ziti, Taylor! Thank you for taking the time to share your feedback with us!
Could I make this with Kite Hill Ricotta instead to make it easier?
Hi Riley, we haven’t tried Kite Hill’s ricotta in this ourselves, but it definitely sounds like it’s worth a try. We’d love to hear how it goes!
Hey I like to prepare multiple 9x13s and freeze them for meals another time. Would you recommend freezing them before or after baking or not at all? Thanks!
Hi Taylor, yes the ziti can be frozen! We would recommend baking it first before freezing.
For freezing: Let dishes cool completely, then cover with a double layer of foil and freeze for up to three months.
To reheat: Move ziti straight from freezer to oven at 350 degrees F. Let bake for an hour, covered, to thaw completely and warm through. Then remove foil and let bake for an additional 15 minutes or so until ziti is bubbling in the center and warmed through. Enjoy!
I love love love this recipe and have made it numerous times.
Thank you for the positive feedback, Joby! We’re happy to hear you loved the baked ziti!
Wow! So delicious. I was so happy with how this turned out. Thank you for sharing.
this is easily one of the best and easiest dairy-free recipes available. i use regular pasta since i am not gluten free, but everyone loves this recipe and i have made it time and time again. thank you so much for a great recipe!!