Preheat the oven to 350 degrees.
Gently spray your 8.5-inch spring form pan with cooking spray. Set aside.
Boil a pot of water and cook the bucatini according to the package. Reserve ½ cup of pasta water for the cashew cream.
Grab a colander, drain off the pasta water and drizzle olive oil on the noodles to prevent them from sticking together. Set aside.
Prepare the cashew cream:
In a large sauté pan add the vegan butter and olive oil. Avocado oil will work too.
Add the sliced sweet white onion and sliced fresh garlic and let them sweat until translucent. (not browned)
Add the drained and soaked cashews, diced tomatoes, veggie broth, salt and pepper, and pasta water. Let it all come to a light simmer.
Carefully add all of these ingredients into the blender. Blend well until all lumps are gone and the sauce is smooth and creamy.
Pour the sauce back into the sauté pan.
Grab a large mixing bowl and add the noodles. Reserve about 1 cup of sauce. Spoon the rest if the cashew cream over the noodles until they are very well coated in sauce. Gently fold in the shredded mozzarella cheese.
Add the sauced noodles into the spring form pan. You can also use a baking dish.
Cover with foil and bake for 25 minutes.
Remove from the oven and top with crushed croutons, and fresh grated parmesan cheese.
Serve and enjoy!