Start off by boiling water in a large pot to cook your pasta. When the water starts to boil add salt and cook pasta according to package instructions. Set pasta aside until sauce is ready.
Add cashews to a blender with hot water and cover with the lid. Let the cashews sit in the hot water while you prepare the sauce. This will help soften the cashews to ensure an extra creamy sauce!
Heat a medium pan over medium heat. When the pan is hot add the extra virgin olive oil followed by the onion. Cook the onion for 3 to 4 minutes until soft and translucent.
Add minced garlic to the pan and cook for a minute before adding the roasted red pepper. Cook for an additional 3 - 4 minutes.
Add the unsweetened coconut milk and dried basil to the pan. Cook for 4 - 5 minutes until everything is well combined and the coconut milk begins to turn golden.
Drain the water from the blender and leave softened cashews in the blender. Add the roasted red pepper & onion mixture from the pan to the blender along with vegan parmesan cheese. Add salt & pepper to taste. Blend on high for 30 second to a minute until everything is well blended and the sauce is smooth.
Combine sauce and pasta and mix well to combine. Serve topped with vegan parmesan, fresh basil and/or crushed red pepper.