Place spaghetti in a large pot of salted boiling water. Cook until al dente according to package directions (about 10-12 minutes). Drain and drizzle with olive oil to prevent sticking.
While the pasta is boiling, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper flakes. Sauté for 30-60 seconds until fragrant.
Add tomatoes, salt, and fresh cracked pepper. Sauté for 4-5 minutes, until tomatoes soften and release their liquid.
Add vegetable broth and lemon juice. Bring to a simmer for 2-3 minutes to incorporate flavors. Remove from heat.
Add drained pasta and fresh basil. Toss to coat. Taste for seasoning and add more as needed. If things seem a bit dry, drizzle a little olive oil on top or add a few tablespoons of vegetable broth. Add vegan mozzarella and serve immediately. Serve with vegan parmesan on the side. Enjoy!
If you make the homemade vegan mozzarella, the prep time will be longer. I usually have it in my fridge all summer long because it goes with everything. Feel free to use store-bought vegan mozzarella to make life even easier. I've also made this dish without any cheese and it was still insanely delicious!
You can use store-bought vegan mozzarella shreds. Just make sure you like the taste before adding it to the pasta because it can really change the flavor. I would use about 4 oz, instead of 8 oz.
I made mini mozzarella balls by using a measuring spoon (teaspoon). I just scooped out pieces from the larger homemade mozzarella balls (I used about 2). This is not necessary, but it looks nice.