Whip up a batch of this simple and crowd-pleasing dairy free baked spaghetti! A cozy family favorite, it’s filled with layers of noodles, hearty meat sauce and dreamy homemade dairy free ricotta cheese. Gluten free and soy free options included.

This delicious dairy free baked spaghetti is pure simplicity at its finest.

We’re talking chewy noodles, a flavor-packed marinara meat sauce and an easy homemade “ricotta” cheese that melts into every bite.

It’s classic. It’s cozy. It’s one that the entire family is bound to love.

Serve it with a simple side salad, a roasted green veggie or maybe even some dairy free garlic bread. You cannot go wrong.

Tips & Tricks

1. For the cashew ricotta – if you forget to soak your cashews overnight, use the following quick soak method instead. Add the cashews to a heatproof bowl, then cover with boiling water. Let soak for 30 minutes to 1 hour, then proceed with the recipe.
2. I highly, highly, recommend using a high speed blender as the cashews will blend up so smooth and creamy. You can certainly try using a regular blender, just keep in mind it will take longer to smooth out and won’t have a perfect consistency. I’ve found cashew based sauces can be a bit grainy / strange in texture with a regular blender – they just don’t have enough power.
3. This may go without saying, but please use a marinara sauce that you enjoy. Since the recipe uses a decent amount, you want to make sure that you like the flavor it adds to the dish.
4. Finally, while I haven’t tried it myself, this dish should be an excellent option for meal prep. Assemble the casserole as directed in the recipe, then cover tightly and store in the fridge (instead of baking right away). When ready to enjoy, let the pan come to room temperature, then bake as directed.

Substitutions

• You can absolutely use a different dairy free milk (or even water) instead of the almond milk in the cashew ricotta.
• A different ground meat of choice will work just fine instead of the ground beef. Try ground pork, turkey, chicken or sausage (be sure to check the ingredients – some sausage blends contain dairy!). Depending on the fat content of the meat, you may need to add some oil to the skillet when cooking.
• As far as the eggs, I find they add richness and a bit of structure, but it should be okay to just leave them out if needed. 

How To Store

Fridge: Let the pasta cool completely then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.

This is one of those dishes that I think tastes even better the following day – making it perfect for leftovers.

Freezer: Alternatively, store the pasta in an airtight container in the freezer for up to 3 months. When ready to enjoy, thaw in the fridge then rewarm gently.

Additional Dairy Free Dinner Recipes:

• Dairy Free Baked Ziti
• Dairy Free Tuscan Chicken
• Dairy Free Bolognese
• Dairy Free Chicken Noodle Casserole
• Dairy Free Hamburger Helper
• Dairy Free Salmon Pasta
• Dairy Free Vodka Sauce

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

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Dairy Free Baked Spaghetti

Yield: about 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Whip up a batch of this simple and crowd-pleasing dairy free baked spaghetti! A cozy family favorite, it’s filled with layers of noodles, hearty meat sauce and dreamy homemade dairy free ricotta cheese.

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Ingredients

For the cashew ricotta:

• 1 cup raw cashews, soaked overnight*
• ⅔ cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar 
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon fine sea salt 

For the pasta:

• 16 ounces dry spaghetti**
• 1 pound ground beef (I use 85/15)
• 1 medium onion, chopped
• 32 ounces dairy free marinara sauce***
• ½ teaspoon dried thyme 
• ½ teaspoon dried basil 
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt, or to taste
• ¼ teaspoon pepper, or to taste
• 2 large eggs, lightly beaten
• chopped fresh basil or parsley, for serving

Instructions

1. Preheat the oven to 350ºF. Grease a 9x13 inch baking dish lightly with nonstick spray and set aside.

For the cashew ricotta:

1. Drain and rinse the cashews, then add to a high-speed blender along with all the other ingredients.
2. Blend on high until completely smooth and creamy (stopping if needed to scrape down the sides), about 1 to 2 minutes.
3. Taste and season with additional salt as desired (I usually add about ⅛ teaspoon more), then set aside.

For the pasta:

1. Bring a large pot of lightly salted water to a boil. Add in the spaghetti and cook according to the package directions until al dente. Drain and add to a large bowl.
2. Meanwhile, set a large skillet over medium heat. When hot, add in the ground beef and cook for about 5 to 6 minutes, breaking it up with a wooden spoon, until no longer pink and cooked through. Use a slotted spoon to transfer to the large bowl with the pasta.
3. Set the same skillet back over medium heat. If the skillet is dry, add in a good drizzle of olive oil. When hot, add the onion and cook for about 5 to 7 minutes, or until tender. 
4. Add the cooked onion to the bowl with the pasta, along with the marinara sauce and all of the spices. Mix until well combined, then taste and season with additional salt / pepper as needed (this will depend on your sauce). Stir in the eggs.
5. Transfer half of the mixture to the prepared baking dish and spread evenly. Drizzle half of the cashew ricotta sauce over the top. Layer on the remaining half of the pasta, then finish with another drizzle of the remaining cashew sauce.
6. Bake uncovered for 30 minutes.
7. Let stand for at least 15 minutes, then sprinkle with some fresh basil or parsley before serving.

Notes

*Add the cashews to a small bowl and cover with water. Allow to soak at room temperature for at least 8 hours or overnight. If you forget to soak your cashews, a quick soak method is included in the tips & tricks section in the post above. Please also note you really need a high-speed blender for the cashew ricotta (more information is also included in the post).

**To keep this gluten free, use a gluten free pasta of choice.

***32 ounces is 4 cups of marinara sauce. You’ll need to use one full 24 ounce jar + one cup from a second jar.

To keep this soy free, use a soy free marinara sauce.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 100mgSodium: 866mgCarbohydrates: 34gFiber: 4gSugar: 9gProtein: 26g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.