Heat up a large pot of salted water over high heat until it's almost boiling. Then cover and lower the heat to keep it hot until ready to use.
To soften the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a blender with ¾ cup of water and a pinch of salt. Blend on high until very smooth. Set aside (you can skip this step if you have a powerful blender such as a Vitamix).
Heat up a large pan or pot over medium heat. When heated, add the olive oil. Once it shimmers, add the shallots and sauté until softened, about 2-3 minutes.
Add garlic, crushed red pepper, and oregano. Sauté for 30-60 seconds until fragrant.
Add vodka and cook until it's reduced by half. About 1-2 minutes. (*Use caution near open flame*)
Now add the tomatoes, broth, salt, and pepper. Reduce heat slightly and gently simmer for 12-15 minutes until liquid reduces and sauce thickens. Stir often.
While the sauce is cooking, bring the pasta water to a boil. Add pasta and cook until just shy of al dente (usually 8-9 minutes). Reserve ½ cup of pasta water (you may not need it). Drain and set aside.
When the sauce is thickened, pour the cashew cream into the pan of sauce and stir to combine well. Gently simmer for 1-2 minutes to combine and thicken. Taste for seasoning and add more if needed.
Now add the pasta to the pan and gently toss to coat. If the sauce is too thick, you can add pasta water as needed to thin it out. Cook for 1-2 more minutes to heat throughout then remove from heat. Top with basil and vegan parmesan and serve with more if desired.