Soak the cashews in a bowl of boiling hot water for 30 minutes before starting to make this dish.
Begin to prepare the tomato sauce once the cashews have been soaking for 30 minutes. Add 1 tsp of oil to a saucepan over medium heat. Once warmed add the 4 cups of cherry tomatoes and toss in the oil. Let the tomatoes cook for 10 minutes then add the chopped garlic. Let the tomatoes and garlic cook until the tomatoes are soft. Begin to press down/flatten each tomato with the back of a fork. Add ½ cup of white wine and let the tomatoes and garlic boil for a minute and then bring the temperature down to a simmer. Add salt and pepper.
While the tomatoes are cooking, begin to boil water for your pasta. Follow the cooking instructions on the package.
Prepare the cashew cream. After cashews have soaked for 30 minutes, drain the water and add them to a high-speed blender. Add the vegetable broth and miso alongside the cashews. Start with ½ cup of veg broth first, as you don’t want the cream to be super runny. If the cream is too thick or the cashews aren’t blended add a ¼ cup more of broth at a time. Blend until smooth. Then set aside.
Transfer the tomato mixture to the high-speed blender. Add 3 tbsp of nutritional yeast and blend until smooth. Add the blended sauce back to the saucepan, and add the cashew cream into the sauce. Whisk together over low heat. (If the sauce is too runny add a ¼-1 tsp of cornstarch or arrowroot powder, bring to a boil and then simmer while whisking to thicken the sauce).
Drain your pasta. Then add the pasta directly to the saucepan. Divide the pasta into 4-6 bowls and if you prepared roasted veg/broccoli, toss on top with a sprinkle of basil.