Step 1

Add the cashews to a medium heatproof bowl and cover with boiling water. Let the cashews soak for at least 20 minutes or overnight to soften.

Step 2

Drain the soaked cashews and add to a high-speed blender along with the water. Blend until smooth and set aside.

Step 3

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta water before draining.

Step 4

Heat the vegan butter and sun-dried tomato oil (or olive oil) in a dutch oven over medium heat. Add the shallots and salt and sauté until translucent, about 4 minutes. Add the garlic, paprika, Italian seasoning, and red pepper flakes. Sauté for another 1-2 minutes.

Step 5

Add the flour and stir until a thick paste forms. Cook, stirring constantly, for 1 minute. Add the vegan chicken broth, blended cashew cream, and sun-dried tomatoes, and stir. Reduce the heat to low.

Step 6

Stir until the cheese is melted and the sauce coats the pasta, adding more pasta water as needed.

Step 7

Season with freshly chopped basil, salt and black pepper to taste. Serve immediately with more fresh basil, and enjoy!