Preheat the oven to 325 F.
To make the feta, drain the cashews after they've soaked for 30 minutes. Add the drained cashews, almond milk, garlic and onion powder, along with nutritional yeast and the yogurt to a blender or food processor. Add up to a half cup of water, slowly, as needed (I only needed 1/4 cup). Blend, stopping to stir and scrape the sides as needed, until a thick, smooth paste is formed.
Transfer the paste to a small baking dish or ramekin, top with dried basil and bake in the oven for 30 minutes.
While the vegan feta is baking, drizzle 1 tbsp of olive oil in a medium-sized casserole dish. Add cherry tomatoes and chopped garlic.
Once the vegan feta is done, remove from oven and increase temperature to 400 F. Remove the feta bake from the small baking dish to the prepared casserole dish with tomatoes. Bake in the over for 20 minutes.
Cook pasta according to directions on the box. Drain and place aside.
Remove the tomato and feta dish from the oven and add the cooked pasta, mixing everything together. Top with dried or fresh basil. Enjoy!