First, pour hot water over cashews. Set aside to soak.
⅓ Cup Raw Unsalted Cashews
Next, boil water for pasta.
Meanwhile, heat a large, deep skillet over medium heat. Add olive oil and onion along with a pinch of salt. Sauté onion until soft. About 5 minutes. Add garlic and sauté for one minute longer.
2 tablespoon Extra Virgin Olive Oil, 1 Medium Onion, small dice, 3 Cloves Garlic, minced
Scoop the onion and garlic mixture into a high speed blender. Next add the tomatoes and nutritional yeast. Then, drain the cashews and add them to the blender.
1 28oz Can of Whole Peeled Tomatoes, 2 tablespoon Nutritional Yeast
Blend on high until the mixture is completely smooth and creamy, about one minute.
Pour the sauce back into the large, deep skillet. Turn heat to low. Add a pinch of salt, pepper and crushed red pepper. Simmer for 10 minutes while the pasta cooks.
pinch Crushed Red Pepper, Salt and Pepper
Meanwhile cook the pasta to just BEFORE al dente- we will finish cooking it in the sauce.
1 Pound Pasta of Choice
Drain pasta and add it into the skillet with the sauce. Cook the pasta in the sauce for about 5 minutes, or until the pasta has finished cooking and has absorbed some of the sauce.
Garnish with basil, if desired and serve.
¼ Cup Chopped Basil to Garnish