Cook pasta according to package instructions. Drain, drizzle with olive oil, and set aside.
Heat large sauté pan over medium heat, add olive oil and onion. Cook onion until translucent, approximately 5-7 minutes. Add crushed garlic and sauté for an additional minute. Reduce heat to a low simmer. Add in flour slowly and stir well. While stirring, add tomatoes and Cashewmilk Yogurt. Keep at a low simmer for 5 minutes. Finally, add basil and vegan Parmesan. Remove sauce from heat, puree until smooth. Toss your pasta with the sauce and top with extra basil and vegan Parmesan. Enjoy!