Vegan Baked Spaghetti
Satisfy your comfort food cravings with this hearty, flavorful Vegan Baked Spaghetti! This plant-based twist on the classic casserole brings together tender spaghetti, a vibrant medley of sautéed vegetables, and a rich, homemade tomato sauce infused with oregano and basil. Topped with a creamy, dairy-free cashew cheese sauce, this dish is baked to perfection, creating a golden, bubbly layer that's irresistibly indulgent. Perfect for feeding a crowd or enjoying as a make-ahead meal, it’s entirely vegan, packed with wholesome ingredients, and bursting with Italian-inspired flavors. Garnished with fresh parsley, this dish is as beautiful as it is delicious—ideal for weeknight dinners or entertaining guests. Cooking it is a breeze, requiring just 20 minutes of prep time and 30 minutes in the oven. Whether you're a seasoned vegan or simply seeking a healthier comfort food option, this baked spaghetti recipe is sure to be your new favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 large bell pepper, chopped
- 200 grams mushrooms, sliced
- 1 medium zucchini, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 800 grams canned crushed tomatoes
- 150 grams cashews, soaked
- 250 milliliters unsweetened almond milk
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F).
Cook the spaghetti according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add the chopped bell pepper, sliced mushrooms, and diced zucchini to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
Stir in the dried oregano, dried basil, and crushed tomatoes. Simmer for 10 minutes, allowing the flavors to blend. Season with salt and black pepper to taste.
To make the cashew cheese sauce, blend the soaked cashews, almond milk, nutritional yeast, lemon juice, and a pinch of salt in a high-speed blender until smooth and creamy.
In a large mixing bowl, combine the cooked spaghetti and vegetable tomato sauce. Mix well to evenly coat the spaghetti with the sauce.
Transfer half of the spaghetti mixture into a lightly greased baking dish. Pour half of the cashew cheese sauce evenly over the spaghetti. Repeat with the remaining spaghetti and cheese sauce.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes until the top is slightly golden and bubbly.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3591 mg | 156% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 67.1 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 892 mg | 69% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 6134 mg | 131% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
