Place vegetable broth and cashews in a glass measuring cup, and microwave on high for 2 minutes. Remove from the microwave, and set aside. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and garlic, and cook, stirring often, until tender and translucent.

Once the onions and garlic are cooked, very slowly add the vodka to the skillet, and let cook until reduced by half. NOTE: If you are cooking on a gas stovetop, the mixture will likely catch on fire. DO NOT PANIC. This is normal. Simply wait for the flames to extinguish. Once they do, the mixture should be reduced to the appropriate amount.

Once the vodka has been added and the mixture has reduced, remove from the heat. Place the cashew mixture, vodka mixture, ½ of the can of tomatoes, nutritional yeast, dried basil leaves, salt, and pepper in a blender. Turn the blender on medium, and blend well. Turn the blender to high, and blend until very smooth, about 3-4 minutes. Once the mixture is smooth, add the remaining canned diced tomatoes. Pulse 10 times, until the tomatoes are chopped, but not totally smooth.

Meanwhile, cook the pasta according to package directions. Once the sauce and pasta are finished, divide the pasta among 4 bowls. Top evenly with the desired amount of sauce, and enjoy!