1. Soak cashews overnight in water (or for at least 2 hours).
2. Drizzle 1 tbsp of olive oil in a large skillet over medium heat. Sauté the onions for 5 minutes, or until translucent, then add in the mushrooms and garlic. Sauté for another 5 minutes, or until mushrooms are tender.
3. Add the wine, tomato paste, thyme, salt and pepper and turn the heat up to high. Let the wine reduce by about half.
4. While the wine is reducing, boil some water for your pasta and prepare according to package.
5. Drain your soaked cashews and blend with 1 cup of vegetable broth in a high speed blender for 1-5 minutes (depending on strength of blender). You want the cashew mixture to be very smooth.
6. Pour the cashew mixture into the sauce and stir. Cook for an additional 5 minutes, or until sauce has thickened as desired.
7. Once the pasta is done cooking, drain, and add it to the sauce. Toss to coat, then serve with some freshly chopped parsley and a squeeze of lemon juice!

Recipe credit: Pumpkin & Peanut Butter.

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