Vegan Baked Spaghetti

Get ready to dive into the ultimate comfort food with this irresistible Vegan Baked Spaghetti! This plant-based twist on a classic casserole layers tender spaghetti with a hearty, veggie-packed tomato sauce and a luscious homemade cashew cheese sauce. Featuring vibrant ingredients like bell pepper, mushrooms, zucchini, and fresh herbs, this dish delivers bold flavor in every bite. Baked to golden perfection, it’s a crowd-pleasing, dairy-free, and protein-rich dinner that’s perfect for weeknights or potluck gatherings. Ready in under an hour and serving six, this easy vegan recipe is the perfect balance of wholesome and indulgent—ideal for satisfying cravings in a totally guilt-free way!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Cook the spaghetti according to the package instructions. Drain and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

In a large mixing bowl, combine the cooked spaghetti and vegetable tomato sauce. Mix well to evenly coat the spaghetti with the sauce.

Step 8

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.

Step 9

Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Step 10

Remove the foil and bake for an additional 10 minutes until the top is slightly golden and bubbly.

Step 11

Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2402.9g)

Amount per serving	% Daily Value*
Calories	2239.1

Total Fat 105.4g	0%
Saturated Fat 17.7g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 3591.3mg	0%
Total Carbohydrate 268.3g	0%
Dietary Fiber 40.1g	0%
Total Sugars 67.1g
Protein 85.1g	0%

Vitamin D 112.8IU	0%
Calcium 891.7mg	0%
Iron 29.8mg	0%
Potassium 6133.8mg	0%

*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.

Source of Calories

Fat: 40.2%

Protein: 14.4%

Carbs: 45.4%