Add coconut oil to a large sauce pan over medium heat. Add onion and a dash of salt and cook down until translucent. Next add the minced garlic and cook, stirring frequently, for 1-2 minutes.
Next, deglaze the pan with the red wine vinegar. Add the red lentils, carrots, strained tomatoes, oregano, and basil. Cook, stirring occasionally, for 15 minutes.
Preheat the oven to 350 degrees Fahrenheit. Add pasta to salted, boiling water. Cook for 5 minutes. Strain and add to the Red Lentil Marinara. Transfer to a greased square baking dish and bake for 30 minutes.
In a high speed blender, blend the cashews, water, nutritional yeast, salt and pepper on high until smooth and creamy. Pour onto of the baked ziti once done.