Creamy Vegan Mushroom Pasta

Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.

While pasta cooks, drain soaked cashews and blend with 1/2 cup water, nutritional yeast, lemon juice, salt, and pepper until completely smooth and creamy. Set aside.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer (work in batches if needed).

Cook mushrooms without stirring for 3-4 minutes until golden brown. Flip and cook another 3 minutes. Remove and set aside.

In the same skillet, add remaining olive oil. Sauté onion until translucent, about 5 minutes.

Add minced garlic and thyme. Cook for 1 minute until fragrant.

If using wine, add it now and let it reduce by half, about 2 minutes.

Add vegetable broth and bring to a simmer. Cook for 3 minutes.

Reduce heat to low. Stir in the cashew cream sauce and cooked mushrooms. Heat through for 2-3 minutes.

Add drained pasta to the sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.

Season with salt, pepper, and red pepper flakes if desired. Garnish with fresh parsley and serve immediately.