Step 1

Drain the soaked cashews and transfer them to a blender. Add the water, vinegar, nutritional yeast, salt, and sugar. Blend on high speed until smooth. At this point, you can taste the sauce and adjust the saltiness and tanginess to your liking.

Step 2

Add the tapioca starch and blend for a few more seconds. Set the sauce aside.

Step 3

Preheat the oven to 350 °F (175°C).

Step 4

Sauté the aromatics. Heat the oil in an oven-safe skillet over medium heat. Once hot, add the diced onion, garlic and sauté for 2-3 minutes.

Step 5

Blend one can of tomatoes. Add one can of the diced tomatoes to a blender and blend until smooth. This step will result in a slightly less chunky sauce.

Step 6

Add the tomatoes, seasonings, and gnocchi. To the skillet containing the onions and garlic, add the blended tomatoes as well as the other can of diced tomatoes. Next, add the Italian seasoning, sugar, pepper, and salt.Add the uncooked gnocchi and fresh basil leaves, and stir to combine.

Step 7

Cover and bake. Cover the skillet with aluminum foil and bake for about 20 minutes.

Step 8

Remove the aluminum foil and pour the cashew cheese sauce over the baked gnocchi. Place under the broiler for 3-5 minutes or until the sauce is set and slightly golden brown.

Step 9

Serve. Remove from heat and let cool for a few minutes before serving with a green salad on the side.