In a blender, add all the cashew pasta cream sauce ingredients. The order doesn't matter: soaked/drained cashews, unsweetened almond milk, paprika, nutritional yeast, lemon juice, salt.
Blend on high speed until the cashews turn creamy, smooth with no lumps. If there are lumps in your sauce, it may be because you didn't soak the nuts long enough or that your blender doesn't have the power to turn the cashews into a smooth sauce. That's ok. The sauce will still be delicious, slightly less smooth.
In a large saucepan, warm olive oil under medium heat.
Add sliced mushrooms, dried parsley, and stir fry for 5 minutes, until mushrooms release their water and reduce size.
Stir-in vegan butter and minced garlic.
When the vegan butter is melted, pour the vegetable stock, cashew pasta cream sauce, and cooked pasta.
Stir to combine, cover and simmer on low heat for 5 minutes until the pasta is warm to serve.
Taste sauce and adjust salt and pepper before serving.
Serve with fresh Italian parsley, toasted pine nuts, or vegan Parmesan.
Store in airtight containers in the fridge for 3 days or freeze. Defrost in the fridge the day before.
Rewarm on medium heat in a saucepan. If the sauce has thickened in the fridge, add a splash of water or vegetable stock to lighten up.