Add the vodka, diced tomatoes, tomato paste, garlic powder, onion powder, and chili flakes to the skillet. Bring the sauce to a simmer and cook on low until the vodka has burned off and the sauce has reduced.
Drain the soaked cashews and add to a high speed blender with all of the simmered tomato base, nutritional yeast, salt, lemon juice, and reserved pasta water. Blend on high, until absolutely smooth and creamy.
Serve topped with fresh basil and chili flakes.