Vegan Baked Spaghetti (No Meat)
Vegan Baked Spaghetti is a cozy, meatless meal perfect for dinner or meal prep. This plant-based pasta combines tangy tomato sauce with creamy homemade mozzarella for a cheesy, comforting dish ready in 30 minutes.
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
Calories: 369kcalCarbohydrates: 49gProtein: 13gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 883mgPotassium: 561mgFiber: 5gSugar: 5gVitamin A: 273IUVitamin C: 7mgCalcium: 44mgIron: 3mg
Tried this recipe?Let us know how it was!
