Vegan Baked Spaghetti is a cozy, no-meat recipe that's perfect for dinner, lunch, or meal prep. This plant-based pasta dish features tangy tomato sauce and creamy homemade mozzarella cheese, creating a cheesy, saucy, comforting meal the whole family will love. Easy, healthy, and ready in just 30 minutes!
Love vegan pasta dishes? Try my cheeseless mac and cheese or high-protein pasta salad.
I'm so excited to share this vegan baked spaghetti recipe on the blog. It's a crowd-pleaser-both delicious and filling. The combination of tangy tomato sauce, dairy-free mozzarella, and Italian spices like oregano and basil is irresistible!
My family loves it, and my dad even commented that it tastes just like it has cheese! It's like pizza in pasta form-healthier and more comforting.
As a pasta lover, this hearty, satisfying, and meatless dish is my go-to comfort food. It's simple to make with pantry staples and can even be made gluten-free.
Plus, it's a great meal prep option-just reheat and enjoy a warm plate of vegan spaghetti pie. It's perfect for busy weeknights or weekend gatherings.
If you're looking for more meatless pasta recipes, try my pasta primavera, super green spaghetti, or pasta with grape tomatoes.
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Ingredients
- Spaghetti of choice
- Tomato sauce
- Yellow onion
- Garlic
- Olive oil
- Dried basil, oregano, and salt
- Water
- Raw cashews
- Nutritional yeast
- Tapioca flour (tapioca starch)
- Lemon juice
- Apple cider vinegar
- Garlic and onion powder
- Salt
- Water
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Baked Spaghetti
Cook spaghetti. Cook the spaghetti al dente according to package instructions. Drain and set aside.
Sauté onion & garlic. In a frying pan, heat olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add minced garlic, dried basil, oregano, and salt. Cook for another minute until fragrant.
Make tomato sauce. Stir in tomato sauce and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
Blend mozzarella mixture. Drain the cashews and add them to a high-speed blender with nutritional yeast, tapioca flour, lemon juice, vinegar, garlic powder, onion powder, and salt. Blend until smooth and creamy.
Cook mozzarella. Transfer the cashew mixture to a small saucepan and cook over medium-low heat, stirring constantly, until it becomes thick and stretchy, about 8-9 minutes.
Assemble spaghetti.
Mix the cooked spaghetti with the prepared tomato sauce. In a baking pan (I used an 8 x 8-inch pan), layer half of the spaghetti mixture, then spread half of the mozzarella over it. Add the remaining spaghetti on top and finish with the rest of the mozzarella.
Bake. Bake in a preheated oven at 350°F (180°C) for 20 minutes. Serve warm with fresh basil leaves and a sprinkle of homemade vegan parmesan, if desired.
Storage
Let the baked spaghetti cool completely and then store them in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until heated through.
Substitutions and Variations
- Use gluten-free spaghetti for a gluten-free version.
- Swap spaghetti for different pasta shapes like rotini, penne, or shells, or use whole-grain or chickpea pasta for a healthier twist.
- If you're short on time, substitute the mozzarella with store-bought vegan mozzarella, grated plant-based cheddar cheese, or dairy-free burrata.
- Add sautéed veggies like spinach, eggplant, mushrooms, zucchini, or bell peppers to the sauce for extra nutrients and flavor.
- Add a pinch of red chili flakes for a hint of spice.
Marinela's Tips
- Soak the cashews: Soak the cashews in hot water for 10-15 minutes (or longer) to soften them for a smooth, creamy sauce. If you don't have a high-speed blender, soak them longer or overnight for a smoother texture.
- Stir the mozzarella mixture: Stir the mozzarella mixture constantly while cooking to prevent lumps and ensure a smooth, stretchy texture.
- Don't overcook the pasta: Cook the pasta al dente to prevent it from becoming mushy when baked.
- Adjust the spices: Feel free to adjust the amount of herbs and spices to your taste.
Frequently Asked Questions (FAQ's)
Yes, you can use store-bought vegan mozzarella to save time. Just layer it as directed in the recipe.
Absolutely! Simply swap regular pasta for gluten-free spaghetti or chickpea pasta.
While I haven't tried this recipe with other nuts, I think raw slivered almonds would work as a good substitute for cashews. They'll likely provide a creamy texture when blended.
While the flavor will differ, you can substitute nutritional yeast with dried miso powder for a savory, umami taste.
More Vegan Dinner Meals
- Eggless chickpea flour frittata
- Carrot and lentil soup
- Creamy vegan mushroom polenta
- Vegan scrambled eggs without tofu
- Meatless green peas stew
- Creamy pasta with green peas
More Meatless Pasta Recipes
📖 Recipe
Vegan Baked Spaghetti (No Meat)
Equipment
- high speed blender
- Cooking pot
- Frying pan
- Small saucepan
- baking dish
Ingredients
- 8 oz (227gr) uncooked spaghetti or pasta of choice
For Tomato Sauce
- 1 yellow onion finely chopped
- 2 large garlic cloves minced or finely chopped
- 2 tablespoons olive oil or any vegetable oil
- 13 oz (370 g) tomato sauce
- ½ cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
For Vegan Mozzarella
- 1 cup raw cashews soaked in hot water for 5-10 minutes (or overnight), drained
- 4 tablespoons nutritional yeast
- 4 tablespoons tapioca flour (tapioca starch)
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 + ½ cup cold water
Instructions
- Boil spaghetti until al dente, drain, and set aside.8 oz (227gr) uncooked spaghetti
- Heat olive oil in a pan, sauté onion for 3-4 minutes, add garlic, basil, oregano, and salt, and cook for another minute.1 yellow onion, 2 large garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt
- Stir in tomato sauce and water, bring to a boil, then simmer for 5 minutes.13 oz (370 g) tomato sauce, ½ cup water
- Blend soaked cashews, nutritional yeast, tapioca flour, lemon juice, vinegar, garlic powder, onion powder, and salt until smooth.1 cup raw cashews, 4 tablespoons nutritional yeast, 4 tablespoons tapioca flour (tapioca starch), 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon salt, 1 + ½ cup cold water
- Heat the mixture in a saucepan over medium-low heat, stirring until thick and stretchy (8-9 minutes).
- Mix spaghetti with tomato sauce. Layer half in a baking dish (I used an 8x8 inch pan), top with half the mozzarella, and repeat layers.
- Bake at 350°F (180°C) for 20 minutes. Serve warm with fresh basil and homemade vegan parmesan.
Notes
- Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
- Don't skip soaking the cashews in hot water for 5-10 minutes (or longer if using a regular blender) for a creamy sauce.
- Stir constantly while cooking to keep the mozzarella smooth and stretchy.
- Cook pasta al dente to prevent mushiness when baked.
- Customize herbs and spices to your taste.
- See the post above for more ingredient substitution and variation ideas.
Nutrition
If you try this vegan baked spaghetti recipe, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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