Begin by preparing your "cream", adding cashews to a high-powered blender along with 1 cup water. Blend on high until a creamy liquid results, with no nut chunks. Set aside. No need to wash the blender, we'll be using it in a bit.

Boil a medium pot of water and cook pasta according to package directions. Reserve one cup of the cooking water. To a medium saucepan, heat olive oil over medium low. Add onion, garlic cloves, oregano, red pepper flakes, and a pinch of salt. Stir and sauté for about 3 minutes.

Add cherry tomatoes and cook until they brown slightly, about 7 minutes. Use the back of a spoon to press down to burst each tomato once soft enough. Add tomato paste, mashing around the pan with the back of your spoon again to slightly "cook" it for a few minutes. Remove from heat. Leave the pan out as we'll be using it again.

Add tomato mixture to the blender. Pour in cashew cream and blend until very smooth. If your mixture is very thick, feel free to add up to 1 cup of reserved pasta water to thin things to a saucy texture.

Pour tomato and cream mixture back into the sauce pan. Heat over medium low and add vodka. Stir to combine and cook for a few minutes - the alcohol will cook off but the vodka flavor will help contrast the cream. Add in a few pats of vegan butter for some extra richness.

Pour sauce over pasta and serve immediately, garnishing with basil, cashew parmesan, and/or toasted breadcrumbs. Store in a covered container the fridge for up to 5 days.