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Cook pasta in salted water until just shy of done. Reserve 1 cup pasta water, then drain.
Add cashews, silken tofu, soy milk, nutritional yeast, miso, rice vinegar or lemon juice, optional sesame oil, optional sugar/allulose, and black pepper to Thermomix bowl. Blend for 1 min at speed 9, scrape down, then blend again for 30 sec at speed 9. Set aside.
Add shallots and garlic to the bowl. Chop for 5 sec at speed 5 and scrape down.
Add olive oil and sauté for 5 min at 120°C at speed 1. Add gochujang, tomato paste, optional gochugaru, and salt. Cook for 3 min at 120°C at speed 1.
Add vodka and cook for 3 min at 100°C at speed 1 with the measuring cup off.
Add the cashew-tofu cream back into the Thermomix bowl along with 80–120 g reserved pasta water. Cook for 3 min at 90°C at speed 2, then blend for 20 sec at speed 6.
In a large bowl, toss cooked pasta, sauce, and your chosen protein add-in. Adjust with more pasta water as needed. Finish with scallions, sesame seeds, and a drizzle of sesame oil if desired.