Start soaking the cashews, if you haven't already. Add the pasta to a pot of boiling water, and cook for 10 to 12 minutes, then drain.
Make the sun dried tomato sauce while the pasta cooks.
Add the soaked cashews, water, lemon juice, nutritional yeast, miso, Italian seasoning, garlic powder, salt, and pepper to your blender, and blend until completely smooth.
Transfer the pasta to a large serving bowl. Add the sauce, sun dried tomatoes, and fresh basil, and mix well. Serve topped with crushed pepper flakes and more minced basil.
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Notes
This dish serves 8 as a side dish and 4 people as a main dish. Nutritional information is for a side dish serving.If you don't want to use oil-packed tomatoes, you can rehydrate dry sun dried tomatoes with hot water, then drain and use.Leftovers will keep for 3 to 5 days in the refrigerator. Stir well before serving.