Smash the garlic cloves a bit with the side of your knife or the bottom of a frying pan.

In a medium-sized soup pot, heat the olive oil over medium-low heat. Add the onion and garlic and cook for 3-5 minutes being careful not to burn the garlic or onions.

With your hands, break up and crush the tomatoes as you add them to the pot. Add the tomato juice left in the cans, scraping the sides with a rubber spatula.

Bring to a simmer and then reduce to low heat. Cook for 50 minutes, stirring every so often.

Add the vodka and cook for an additional 10 minutes to cook off the alcohol.

Turn off the heat, add that salt and tear up (or chiffonade) the basil leaves into the sauce.

Drain the cashews and put in blender.

Add the water, miso paste, nutritional yeast, and 1-2 cups of the tomato basil sauce

Blend on high for 2-3 minutes or until completely smooth. Add cashew cream back to the tomato basil sauce pot and stir.

Heat the olive oil over medium heat in a large skillet. Add the sliced mushrooms and stir.

Cook for 3-6 minutes or until crispy like bacon, being careful not to burn the mushrooms.

When the mushrooms are done add the smoked paprika and soy sauce. Cook until the soy sauce has evaporated. Turn off the heat and place mushrooms on a paper towel to soak up any excess oil.

Cook your favorite pasta according to the package. (There is enough sauce for at least 2 pounds of pasta)

Drain and toss with the miso vodka sauce.

Plate the pasta and top each serving with a few shiitake bacon slices. Serve immediately.