To make your vegan pasta cream sauce, make sure you soften your cashews by soaking them in water overnight OR boil them with water for about 15-20 minutes. Drain once done.
Meanwhile, cook your choice of pasta al dente according to the instructions.
While pasta is cooking, heat olive oil on medium-high heat on a non-stick pan and cook your diced onion for a couple of minutes until they begin to soften.
Add minced garlic and saute for another minute or so.
Add tomato paste, stir and cook for another 2-3 minutes, stirring frequently.
Add in vodka (optional) and allow to cook for another couple of minutes, stirring frequently. Turn heat down low.
Take the softened cashews and add them into a small blender along with 2 tbsp water and a pinch of salt. Blend until smooth to create a cashew cream pasta sauce.
Add the cashew cream and crushed red chilli flakes into the pan and stir on medium heat.
Once pasta is cooked, save some of the pasta water (around 1/2 cup) and strain. Add the cooked pasta into the pan with a splash of the pasta water and stir until well combined.
Let the pasta cook with the sauce on medium heat, adding in small amounts of pasta water as needed, until pasta is cooked to your liking.
Add vegan butter (optional) and salt and pepper to taste.
When serving, top with basil or parsley, vegan parmesan, more crushed red pepper flakes and/or salt and pepper and enjoy!