Soak the Cashews: If you haven't already, place your raw cashews in a heatproof bowl and cover them with boiling water. Let them soak for at least 30 minutes. This step is crucial for achieving a silky-smooth sauce. Once soaked, drain them well.

Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your chosen pasta and cook according to the package instructions until al dente. Just before draining, remember to reserve about 250ml of the starchy pasta water.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil (or the reserved oil from the tomato jar) in a large frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to let the garlic burn.

Blend the Sauce: Transfer the cooked onion and garlic to a high-speed blender. Add the drained soaked cashews, sun-dried tomatoes, nutritional yeast, oregano, and about 600ml of the vegetable stock. Blend on high for 1-2 minutes, until the sauce is completely smooth and creamy. If it's too thick, add a little more vegetable stock until it reaches your desired consistency.

Combine Sauce and Pasta: Pour the blended sauce back into the skillet and warm it gently over a low-medium heat. Stir in the fresh lemon juice and season generously with salt and black pepper to your taste. What works best for me is tasting and adjusting the seasoning at this stage before the pasta goes in.

Finish the Dish: Add the drained pasta directly to the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water at a time until it loosens up into a glossy, coating consistency.

Serve Immediately: Divide the pasta among four bowls. Garnish generously with the chopped fresh basil and a sprinkle of vegan parmesan, if you like. This dish is best served hot, straight from the pan.