Toast the almonds in a hot skillet until just golden brown. Scrape the almonds into the bowl of a food processor and allow to cool.
Heat oil in the same skillet and sauté onions until they begin to caramelize.
Add the garlic to the skillet and cook until fragrant.
Scrape the skillet and add onion, garlic and olive oil to the almonds in the food processor, pulse until combined.
Add red peppers, sun-dried tomatoes, tomato paste, water, apple cider vinegar, salt and pepper and pulse until well combined. Taste and adjust your seasoning.
Drain konjac noodles and add them to the skillet to warm them, pour sauce over the noodles and toss to combine and coat the noodles.
Serve with basil and shredded cheese if desired, and enjoy!