To prep the cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes. Drain and rinse the cashews and discard soaking water. Place them in a blender with ¾ cup of water. Blend on high until very smooth.
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 and sauté for 30-60 seconds until fragrant.
Now add the crushed red pepper and oregano. Sauté 30-60 seconds until fragrant.
*Use caution near open flame* Add vodka and cook until it's reduced by half. About 1-2 minutes.
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, place pasta in a large pot of salted boiling water. Cook until al dente (usually 9-11 minutes). Reserve ¼ cup of pasta water (you may not need it). Drain and set aside.
Now 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. If the sauce is too thick, you can add pasta water as needed to thin it out.
Now add the pasta to the pan and gently toss to coat. Remove from heat. Serve with fresh-cut parsley and vegan parmesan. Enjoy!