Creamy Cashew Tomato Pasta

Soak and drain cashews. In a blender, combine the soaked cashews, nutritional yeast, almond milk, tomato paste, maple syrup, sea salt, and basil seasoning. Blend everything together until smooth while the pasta cooks. Cook the pasta, undercooking by one minute. Drain and rinse the pasta, then add it back to the pot with the prepared sauce. Heat on low for another 2-3 minutes until hot, stirring frequently. Stir in your desired veggies at the end (such as frozen peas and/or sautéed garlic spinach).