Baking vegan dairy-free baked-pasta crowd-pleaser

Vegan Baked Penne

Name: Vegan Baked Penne
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb penne pasta; 1 tbsp kosher salt (for pasta water and seasoning); 2 tbsp olive oil; 1 medium yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 can (28 oz) crushed tomatoes (canned); 1 cup raw cashews (soaked if possible); 2 tbsp fresh lemon juice; 0.25 cup nutritional yeast; 4 cups baby spinach, roughly chopped

Creamy, dairy-free baked penne layered with a bright tomato sauce and a silky cashew “cheese” that keeps the bake indulgent without dairy. This plant-based crowd-pleaser is perfect for weeknight dinners, potlucks, or meal-prep for a group.

0.0(0 reviews)

Prep: 20m · Cook: 35m · Total55 mins

DifficultyMedium

Serves6

AuthorJake

Ingredient Spotlight

raw cashews (soaked if possible)

Raw cashews are the uncooked form of the cashew nut commonly used to make creamy, dairy-free sauces and desserts; they’re not roasted or salted and are often soaked to soften for blending. The cashew tree is native to Brazil but the nut is widely used in Indian and Southeast Asian cuisines for rich, creamy textures and slightly sweet, buttery flavor. They have a mild, slightly sweet, nutty taste and when soaked and pureed create a silky, neutral-flavored base for vegan creams and cheeses. Find them in the bulk or nut aisle of supermarkets and health-food stores; good substitutes for creaminess include blanched almonds (soaked), macadamia nuts, silken tofu, or sunflower seeds for nut-free options.

Ingredient Spotlight

nutritional yeast

Nutritional yeast is an inactive form of Saccharomyces cerevisiae that’s been deactivated, dried, and flaked or powdered — popular in vegan and vegetarian cooking for its savory, cheesy, umami profile. It has a nutty, cheesy aroma and taste that makes it a common stand-in for Parmesan in dairy-free dishes and adds depth to sauces, dressings, and popcorn. You’ll find it at supermarkets (natural foods aisle), bulk stores, and online. If you don’t have it, use grated Parmesan (if not vegan), a small amount of miso plus a pinch of salt, or a sprinkle of soy/umami seasoning as a rough substitute.

Jake's note

"This recipe balances a rustic tomato sauce with a luscious cashew cream so you get a familiar, comforting bake without dairy. It’s great for feeding a crowd or prepping ahead—assemble, refrigerate, and bake when you’re ready."

Vegan Baked Penne

This vegan baked penne is built around contrasts: a bright, slightly acidic crushed-tomato sauce and a lusciously smooth cashew “cheese” that lends the whole dish a silky mouthfeel without a drop of dairy. The cashew cream adds body and richness so the bake doesn’t rely on oil or starchy creams, while a handful of fresh spinach folded in at the end keeps the texture lively and the plate feeling balanced rather than heavy. Because the pasta is undercooked before baking, each forkful finishes with a pleasing bite rather than going mushy, and the short bake concentrates the tomato flavors and creates inviting bubbling edges.

This version works for weeknights, potlucks, and make-ahead dinners: it scales easily, travels well, and reheats without losing creaminess. Small details—soaking the cashews when possible, seasoning the cashew cream with lemon and nutritional yeast, and letting the casserole rest five minutes after baking—are what transform a simple pasta dish into something that feels composed and intentionally plated. It’s a straightforward but thoughtful vegan take that will satisfy plant-based eaters and omnivores alike.

Plan your timing

Enter your target meal time:

6:00 pm–6:11 pm→Cook the pasta

6:11 pm–6:22 pm→Make the tomato sauce

6:22 pm–6:33 pm→Blend the cashew cream

6:33 pm–6:44 pm→Combine pasta, sauce and greens

6:44 pm–6:55 pm→Assemble and bake

Ingredients

Yield

Instructions

Cook the pasta

Preheat the oven to 375°F (190°C). Bring a large pot of water to a rolling boil, add the kosher salt, then add the penne and cook 1–2 minutes shy of package directions so the pasta is very al dente. Drain and set aside — it will finish cooking in the oven.

For this step

1 lbpenne pasta
1 tbspkosher salt (for pasta water and seasoning)

Make the tomato sauce

Heat olive oil in a large skillet over medium heat; add the chopped onion and sauté until translucent, about 5–7 minutes. Stir in minced garlic and cook 30–60 seconds until fragrant, then add the crushed tomatoes, a pinch of salt, and simmer for 8–10 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper as needed.

For this step

2 tbspolive oil
1 mediumyellow onion, finely chopped
3 clovesgarlic cloves, minced
1 can (28 oz)crushed tomatoes (canned)

Blend the cashew cream

While the sauce simmers, combine the raw cashews, lemon juice, nutritional yeast, and about 1/2 to 3/4 cup (120–180 ml) water in a high-speed blender. Blend until completely smooth and pourable, adding more water by tablespoon if needed to reach a creamy, sauce-like consistency. This creates a rich, dairy-free 'cheese' that lends body and silkiness to the bake.

For this step

1 cupraw cashews (soaked if possible)
2 tbspfresh lemon juice
0.25 cupnutritional yeast

Combine pasta, sauce and greens

In a large bowl or the empty pot, fold the drained penne with the tomato sauce, cashew cream, and the chopped spinach until evenly coated — the residual heat will wilt the spinach. Taste and adjust with salt, pepper, or more lemon juice for brightness.

For this step

4 cupsbaby spinach, roughly chopped

Assemble and bake

Transfer the mixture to a lightly oiled 9x13-inch (or equivalent) baking dish, smoothing the top. Bake uncovered for 18–22 minutes until bubbling and the top is lightly golden; let rest 5 minutes before serving so it sets slightly. Garnish with fresh basil or extra nutritional yeast if desired and serve warm.

Tips from the kitchen

Soak cashews for silkiness

Soak raw cashews in hot water for 30–60 minutes (or cold water overnight) to get an ultra-smooth cream; if you’re short on time, simmer them 10 minutes then drain before blending.

Undercook the pasta

Cook the penne 1–2 minutes less than package directions so it finishes perfectly in the oven and avoids a gummy texture.

Reserve pasta water

Stir in a tablespoon or two of reserved pasta water if the cashew mixture seems too thick—its starch helps emulsify and loosen the sauce without watering it down.

Season cashew cream boldly

Taste and add more lemon, salt, or nutritional yeast to the blended cashews—the cream will taste muted once mixed with pasta and tomatoes, so err on the side of bright, assertive seasoning.

Get a golden top

If you like a browned finish, switch the oven to broil for the last 2–3 minutes while watching carefully, or sprinkle extra nutritional yeast for a savory crust.

Variations & substitutions

Gluten-free option

Use a gluten-free penne (rice or corn-based) and cook to slightly under al dente; expect a shorter baking time if the pasta is more fragile.

Nut-free swap

Replace cashews with silken tofu blended with 2–3 tablespoons of olive oil, lemon, and nutritional yeast for a nut-free, high-protein creamy base.

Add roasted veg

Fold in 2 cups of roasted vegetables such as zucchini, eggplant, or bell peppers for extra texture and a heartier, seasonal flavor profile.

Spicy arrabbiata twist

Stir 1–2 teaspoons red pepper flakes or 1 tablespoon harissa into the tomato sauce for heat; finish with chopped parsley to temper the spice.

Herbed ricotta-style

Blend the cashews with a handful of fresh basil and a clove of garlic for a green, pesto-like ricotta that pairs beautifully with cherry-tomato halves folded through before baking.

Storage & make-ahead

Store leftover baked penne in an airtight container in the refrigerator for up to 3–4 days. To freeze, portion into freezer-safe containers for up to 2 months—thaw overnight in the fridge before reheating. Reheat gently in a 350°F oven covered with foil for 12–20 minutes (or microwave in short bursts), adding a splash of water or plant milk if the sauce has tightened.

What to serve with it

Serve this bake with a crisp, acidic green salad (think arugula with lemon vinaigrette) to cut the richness and a basket of toasted country bread for sopping up sauce. For drinks, pair with a medium-bodied red like a Sangiovese or a zesty Italian white such as Vermentino; garnish plates with torn basil, a drizzle of extra-virgin olive oil, or toasted pine nuts for crunch.

Frequently asked questions

Can I use store-bought vegan ricotta instead of cashews?

Yes—substitute an equal volume of vegan ricotta, then taste for seasoning and add lemon or nutritional yeast as needed since store-bought options can be milder or saltier.

Do I have to soak the cashews overnight?

No; soaking improves creaminess, but you can quick-soak them in boiling water for 20–30 minutes or simmer for 10 minutes to soften if you’re short on time.

How can I make this nut-free?

Blend silken tofu or cooked white beans with lemon, nutritional yeast, and a bit of olive oil to mimic the creamy texture—adjust seasoning to taste.

Will the spinach make the bake watery?

Adding chopped spinach at the end allows residual heat to wilt it without releasing much water; avoid adding pre-wilted or steamed spinach that can weep into the casserole.

Can I assemble this ahead of time?

Yes—assemble and refrigerate the unbaked dish up to 24 hours in advance, then bake straight from the fridge, adding a few extra minutes to reach bubbling heat.

Why is my cashew cream grainy?

Graininess usually means cashews weren’t fully softened or the blender needs more liquid or time; soak longer, add more water a tablespoon at a time, and blend in pulses on high until totally smooth.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Cook the pasta

penne pasta1 lb
kosher salt (for pasta water and seasoning)1 tbsp

Step 2: Make the tomato sauce

olive oil2 tbsp
yellow onion, finely chopped1 medium
garlic cloves, minced3 cloves
crushed tomatoes (canned)1 can (28 oz)

Step 3: Blend the cashew cream

raw cashews (soaked if possible)1 cup
fresh lemon juice2 tbsp
nutritional yeast0.25 cup

Step 4: Combine pasta, sauce and greens

baby spinach, roughly chopped4 cups

Nutrition Facts

Per serving: about 1 1/2 cups (290g)

Calories295

Total Fat17.7g

Saturated Fat3.5g

Trans Fat0g

Polyunsaturated Fat2.4g

Monounsaturated Fat2.2g

Total Carbohydrates29.3g

Dietary Fiber6.2g

Total Sugars8.9g

Protein9.7g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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