Cook your pasta according to package instructions. Drain and set aside.
In a blender, combine soaked cashews, almond milk, garlic, lemon juice, onion powder, salt, pepper, nutritional yeast, and half the sun-dried tomatoes. Blend until smooth and creamy.
Heat olive oil in a pan over medium heat. Pour in the blended sauce and simmer for about 5 minutes.
Roughly chop the remaining sun-dried tomatoes and add to the sauce. Stir to combine.
Add the cooked pasta to the sauce and toss until evenly coated.
Serve hot, topped with fresh basil if desired.