This umami-packed Pasta in Cashew Cream with Mushrooms is creamy, savory, easy to make, and absolutely vegan. But you don’t have to tell anyone that this cashew-based sauce is plant-based, all they need to know is that it’s super delicious.
Process cashews in blender on low speed until consistency of fine gravel mixed with sand, 10 to 15 seconds. Add ½ cups water, nutritional yeast, miso, and salt and process on low speed until combined, about 5 seconds. Scrape down sides of blender jar and let mixture sit for 15 minutes.
Process on low speed until all ingredients are well blended, about 1 minute. Scrape down sides of blender jar, then process on high speed until sauce is completely smooth, 3 to 4 minutes.
Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook until deep golden brown and crispy, 7 to 10 minutes. Off heat, stir in garlic and pepper and cook using residual heat of skillet until fragrant, about 1 minute.
Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1 & ½ teaspoons salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
Add sauce, mushroom mixture, parsley, and lemon juice to pasta and toss until sauce is thickened slightly and pasta is well coated, about 1 minute. Before serving, adjust consistency with reserved cooking water as needed and season with salt and pepper to taste.