Drain and rinse the cashews
Add the cashews in food processor or blender with ¼ cup of water. Mix gently until you have a smooth texture. (like cream)
Heat the oil in a large saucepan over medium heat. When the oil is hot, add the onion. Sauté for about five minutes, until softened. Add the garlic and continue to sauté for one minute.
Stir in diced tomatoes and vodka. Bring the mixture to a boil and reduce the heat to medium-low. Continue cooking over low heat for about fifteen minutes, until the sauce thickens.
Add the cashew mixture to the sauce and cook for another 5 minutes, until everything is hot. Remove from heat and season with salt and pepper.
Serve over pasta and garnish with fresh basil
Top with vegan parmesan if desired