Place the cashews into a bowl and cover with boiling water.

Leave to one side for at least an hour until needed.

Peel and dice the onions and garlic.

Place a large pan over a medium heat and add a good drizzle of extra virgin olive oil.

Once warm, add the diced onion, garlic and a pinch of salt.

Mix well and cook for 5-10 minutes, or until the onion begins to soften.

Add the paprika, dried mixed herbs and chili flakes and cook for a couple more seconds.

Turn the heat down to low while you add the vodka (or any alcohol) to the pan.

Mix through the vodka before bringing the mixture to a boil.

Simmer for 10 minutes.

Drain the cashews and place them into a powerful blender along with the rest of the sauce ingredients, blend until smooth.

Add a dash more almond milk if needed to make a smooth, creamy sauce.

Bring a large pan of salted water to the boil.

Once boiling, add the pasta and cook for 1 minute less than stated on pack.

Once cooked, drain the pasta (saving some of the pasta water to mix through later).

Once the vodka has had time to cook down, pour the sauce into the pan with the pasta and cook for a few minutes until heated through.

Add a dash of pasta water to make the sauce really creamy and cook for a few more minutes until everything is piping hot.

Roughly chop the basil and sprinkle on top of the pasta, along with a good sprinkle of nutritional yeast and a pinch of pepper.