In a sturdy blender or food processor, puree cashews and 1 1/2 cups fresh water on high speed. Scrap down the sides to make sure everything is incorporated. Continue pureeing until very smooth.
Add salt, nutritional yeast, dried thyme, white truffle oil and pepper and blend.
Prepare pasta according to package instructions.
Toss the sauce and pasta together. Garnish with basil before serving.