Vegan Garlic Butter White Wine Mushroom Linguine

0 Start by making cashew cream. After you soak the cashews, drain them and add them to a blender. Add the non-dairy milk to the blender and a pinch of salt and pepper. Blend until completely smooth. It may take a few minutes, depending on your blender. Set aside. 
1 Now, start the linguine. Heat the vegan butter on medium high in a very large skillet. Add the garlic and sauté, reducing heat as needed for 1-2 minutes. 
2 Add the vegetable broth and water to the skillet. Bring to a simmer, reduce heat to medium low and then add the linguine to the skillet. Press the linguine into the liquid in the skillet at much as possible. 
3 Simmer, stirring frequently, until the linguine is al dente and has absorbed most of the liquid. This will take about 15 minutes or so. Season with a pinch of salt and pepper.
4 While the linguine simmers, make the mushrooms. In a separate skillet, heat the vegan butter for the mushrooms on medium high. Then add the garlic. 
5 Sauté, reducing heat as needed for about 1-2 minutes. Then add the mushrooms. 
6 Sauté until the mushrooms have released their liquid and are starting to brown. This will take about 8-10 minutes.
7 Add the wine, rosemary and sage. Simmer until most of the wine has been absorbed, about 8-10 minutes. Season with a pinch of salt and pepper. 
8 When the linguine is done and the mushrooms are done, add the mushrooms to the skillet with the linguine. Then add a little bit of the cashew cream at a time until it is a creamy as you want it. 
9 Add the vegan Parmesan, parsley and squeeze of lemon. Taste and adjust seasonings. adding more salt and pepper if needed. 
10 Serve immediately.