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Add 12 cups (2,880g) very hot water to a large pot, cover, and boil for 7 to 9 minutes until al dente.
While waiting for the water to boil, make the sauce. Add the broth, cashew butter, vinegar, yeast, flour, garlic powder, Italian seasoning, salt, and pepper to a high-powered blender or food processor and blend until very smooth, scraping the sides as needed.
Add the sauce to a large pan over high heat. Once it starts simmering all over, immediately turn down the heat to medium-low, and whisk continuously for about 3 minutes until the sauce has thickened.
Drain the pasta, and divide among the plates. Add the sauce. Taste and add any veggies, if desired.