Bring a large pot of salted water to a boil, then add the ziti pasta and cook until just al dente, about 8 minutes. Drain and set aside.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, filling your kitchen with a warm aroma.
Add the tomato sauce to the skillet with garlic and simmer gently for 10 minutes, stirring occasionally. Taste and adjust salt as needed for a rich, vibrant sauce.
Meanwhile, drain and rinse the soaked cashews, then transfer them to a blender. Add nutritional yeast, plant-based milk, lemon juice, and a pinch of salt. Blend until smooth and creamy, about 1-2 minutes.
Stir the vegan cheese into the sauce, mixing well until melted and smooth, creating a cheesy, flavorful sauce.
Preheat your oven to 180°C (350°F). Spread a thin layer of olive oil on the bottom of a 9x13 inch baking dish to prevent sticking.
Layer half of the cooked pasta in the dish, then evenly spread half of the tomato cheese sauce over it. Dot with slices of vegan mozzarella, then repeat with the remaining pasta and sauce. Finish with a layer of mozzarella on top.
Sprinkle the chopped basil, oregano, and toasted breadcrumbs over the top for flavor and crunch.
Bake uncovered in the oven for 25-30 minutes, until bubbling around the edges and the top is golden brown. For extra crispiness, broil for 2-3 minutes, keeping a close eye.
Remove from oven and let rest for 10 minutes; this helps the layers set and makes slicing easier. Garnish with additional basil if desired.
Serve warm, enjoying the gooey cheese, tender pasta, and crispy topping in every satisfying bite.
