Mushroom Fettuccine Alfredo
[Vegan]

For the Alfredo:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, but do not rinse.
2. Meanwhile, drain and rinse the cashews and add to a high powered blender along with the water, vinegar, and 1 tablespoon lemon juice. Blend until very smooth.
3. In a large pan over medium heat, sauté the onion in the olive oil for 2 minutes until just softened. Add the mushrooms and cook for 4 minutes. When mushrooms are half cooked and start to release some moisture, stir in the garlic, salt, and pepper and cook for 3 to 4 minutes.
4. Once mushrooms have shrunk and released most of their moisture, add the white wine. Add the 1 to 2 teaspoons lemon juice if using stock in place of the wine. Simmer for 7 minutes until most of the liquid has reduced. Reduce heat to medium-low, stir in the basil and parsley, and cook for another minute.
5. Stir in the cashew cream and spinach, and slowly stir in the stock. Cook for about 4 minutes until the spinach is wilted and soft but still bright green.
6. Add the pasta to the pan and toss to combine everything well. Cook for 3 minutes.
7. Serve immediately and add The Parm on top and ground pepper and salt to taste. If reheating leftovers, heat in a pan and add small amounts of vegetable stock while tossing the pasta to thin out the sauce. Refrigerate any leftovers and consume within 5 days.