Drain the cashews and transfer to a high-speed blender. Add all the other ingredients: water, nutritional yeast, miso, white wine, maple syrup, cornstarch, onion and garlic powder, and turmeric.
Blend on high speed for about 10 seconds, or until smooth. Taste and add salt if needed (depending on how salty your miso is). Transfer the cheese sauce to a small bowl and set aside.
Cook the penne according to the package instructions.
Preheat oven to 400°F (200°C).
While the pasta is cooking, heat the oil in a large iron skillet. Once hot, add the garlic and grated ginger, and sautée for about 3 minutes.
Add the garam masala, turmeric, chili, cumin, and salt, and cook for one more minute. Pour in the crushed tomatoes with their juice, maple syrup, coconut milk, and water.
Let simmer for 5-7 minutes. Next, drain the penne pasta and add it to the skillet. Stir to coat the pasta with the sauce. Transfer the skillet to the oven and bake for about 10 minutes.
Remove the skillet from the oven and pour the cheesy sauce over the pasta. Use the back of a spoon to spread it evenly.
Bake for another 15 minutes or until the cheesy sauce is golden brown. You can put it under the grill the last few minutes for a better caramelization.
Remove from the oven and let cool a few minutes before serving. This pasta bake is best served the same day but will keep for up to 3 days in the refrigerator. To reheat, cover with foil and warm in a 400°F preheated oven for about 30 minutes.
If you don't have an iron skillet, you can transfer the pasta to a baking dish.