creamy vegan mushroom fettuccine alfredo - hot for food

Ingredients

• 400 g fettuccine
• 1 1/2 C raw cashews, soaked for 20 minutes in hot water
• 1 C fresh water (1/2 a cup if using tofu instead of cashews)
• 1 tsp apple cider vinegar
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 1 C finely chopped white onion
• 2 large portobello mushroom caps, thinly sliced
• 4 C thinly sliced cremini mushrooms
• 4 garlic cloves, minced
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/2 C dry white wine (vegan friendly)
• 2 tbsp finely chopped fresh basil
• 1 tsp dried parsley
• 4 C fresh baby spinach
• 1 C low-sodium vegetable stock
• 2/3 C raw cashews
• 1/4 C nutritional yeast
• 1 tsp sea salt