Vegan Pesto Pasta with Balsamic Tomatoes

1. Cook pasta of choice according to package directions. 
2. For the homemade vegan pesto: Add 3/4 cup raw cashews, 4-5 cloves garlic, 2 cups fresh basil, 1/4 cup water, 1/4 cup olive oil, juice from 1 small lemon, and a pinch of salt to a food processor or high-speed blender. Blend until smooth, adding more water if needed for desired consistency. Taste and adjust salt and garlic as needed. 
3. In a separate pan, sauté cherry tomatoes with 1 tbsp balsamic glaze, 1 tbsp balsamic vinegar, and minced fresh garlic until softened. 
4. Drain the cooked pasta. 
5. Combine the cooked pasta, pesto (either homemade or a pre-made vegan pesto of choice), and sautéed balsamic tomatoes in a large bowl. Mix well and enjoy!