Bring a large pot of salted water to a boil. Add your pasta and cook until just al dente, about 1 minute less than package instructions. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, place the soaked cashews in a blender with hot water to cover and blend until completely smooth and creamy—about 1-2 minutes.
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it becomes golden and aromatic.
Add the chopped tomatoes to the skillet and cook, stirring occasionally, until they break down and release their juices, about 10 minutes. The sauce should thicken slightly and turn a vibrant red.
Pour the blended cashews into the tomato sauce, stirring well to combine. Let it simmer for a few minutes to meld the flavors and thicken slightly.
Stir in the nutritional yeast, lemon juice, and season with salt and pepper to taste. Taste and adjust seasoning as desired.
Add the cooked pasta to the skillet, tossing to coat each strand evenly with the sauce. If the sauce is too thick, loosen it with a splash of reserved pasta water until silky and smooth.
Cook everything together for another 2-3 minutes on low heat, allowing the flavors to marry and the sauce to warm through.
Serve the pasta hot, garnished with fresh basil leaves and an extra drizzle of olive oil if desired. The sauce should be glossy, velvety, and cling to each noodle.