Bring a large pot of salted water to a boil, then add your pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté just until fragrant and lightly golden, about 30 seconds. The garlic will release a warm aroma and sizzle gently.
Add the canned crushed tomatoes to the skillet and stir to combine. Let simmer gently for about 10 minutes, allowing the sauce to thicken and develop a vibrant, glossy appearance. Stir occasionally to prevent sticking.
Meanwhile, drain the soaked cashews and transfer them to a blender. Add a squeeze of fresh lemon juice, a pinch of salt, and a splash of water. Blend until completely smooth and creamy, about 30-45 seconds. The mixture should be silky and neutral in flavor, ready to enrich the sauce.
Pour the blended cashew cream into the simmering tomato sauce, stirring well to incorporate. Let it cook together for another 2 minutes until heated through, and the sauce becomes velvety and glossy. Adjust seasoning if needed, adding more salt or lemon for brightness.
Drain the cooked pasta, reserving about a cup of pasta water. Add the pasta to the skillet with the sauce, tossing gently to coat each strand evenly. If the sauce is too thick, splash in a little reserved pasta water to loosen it, stirring until silky and well-coated.
Serve immediately on plates or bowls, garnished with fresh basil or a drizzle of olive oil if desired. Enjoy the comforting, velvety texture and bright flavors of this simple vegan dish.