Let’s break down the process into easy-to-follow steps.

Step 1: Cook Pasta. Cook the pasta according to the package instructions. Drain and set aside.

Step 2: Make Cashew Cream Sauce. In a blender, combine the soaked and drained cashews, vegetable broth, nutritional yeast, Dijon mustard, and soy sauce. Blend until completely smooth and creamy. This may take several minutes, depending on the power of your blender.

Step 3: Sauté Vegetables. In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 5 minutes.

Step 4: Cook Mushrooms. Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 7-10 minutes.

Step 5: Combine Sauce and Mushrooms. Pour the cashew cream sauce into the pan with the mushrooms. Stir to combine and cook for another 5 minutes, until heated through and the sauce has thickened slightly.

Step 6: Season and Serve. Season the mushroom stroganoff with salt and pepper to taste. Serve over the cooked pasta, garnished with fresh parsley.

The steps are simple and efficient.