Rich and delicious cream sauce tossed with pasta and topped with smokey balsamic mushrooms.
You need to soak the cashews for 6-8 hours or overnight. Or if you are in a pinch, soak them in boiling water for 15-30 minutes.
When you are ready, boil water for the pasta and cook the pasta according to package instructions. Drain when it is done.
While the pasta is cooking, make the cream sauce. Drain the cashews you soaked and add them to a blender. Then add the veggie broth, nutritional yeast, lemon juice and a few pinches of salt and pepper.
Blend on high, scraping down the sides as needed, until completely smooth. This may take a few minutes. Set aside.
Now, in a non stick or cast iron skillet, heat the olive oil (or you can use a splash of veggie broth for an oil free option) on medium high. Now add in the garlic and mushrooms.
Saute the mushrooms and garlic for about 3-4 minutes, reducing heat as needed until the mushrooms release their liquid and begin to brown. Season with a few pinches of salt and pepper.
Then, add the liquid smoke and balsamic. Continue to saute until the mushrooms are nice and brown and coated in balsamic. Remove from heat.
Now, once the pasta is drained, return it to the pot you cooked it in. Then pour the cream sauce into the pot and toss the pasta in the sauce. Then add the mushrooms.
Taste and adjust seasoning, you may need a bit more salt and pepper. Serve immediately.