Preheat your oven to 190°C (375°F). Prepare a 9x13 inch baking dish by lightly greasing it or lining it with parchment paper.
Cook the ziti in a large pot of salted boiling water until just al dente, about 1 minute less than package instructions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 5 minutes.
Pour in the crushed tomatoes, season with salt, and simmer for 10-15 minutes until the sauce thickens and deepens in aroma. Stir occasionally.
While the sauce simmers, blend soaked cashews with nutritional yeast, lemon juice, salt, and water until smooth and creamy, about 2-3 minutes. Adjust water for desired consistency.
Once the sauce is ready, toss the cooked pasta into the skillet, coating it evenly. Mix in chopped basil and oregano if using.
Spread half of the pasta mixture into the prepared baking dish. Sprinkle half of the shredded vegan mozzarella and a handful of toasted breadcrumbs on top.
Add the remaining pasta and top with the rest of the vegan cheese, breadcrumbs, and a drizzle of olive oil for extra crispness.
Bake uncovered in the preheated oven for 25-30 minutes, until bubbling and golden on top. The cheese should stretch and the breadcrumbs crispy.
Remove from oven and let sit for 5 minutes to set. The dish will become easier to serve and more cohesive.
Garnish with chopped fresh basil if desired, then scoop and serve hot with a side salad or crusty bread for a complete meal.
