Mushroom Stroganoff {Vegan, Gluten-Free} - The Blender Girl

Ingredients

• 1 (12oz/340g) pack gluten-free fettuccini (or regular pasta)
• 1/4 cup (60ml) grape seed oil (or extra-virgin olive oil)
• 1 cup (150g) diced yellow onion
• 1 tablespoon minced garlic (3 cloves)
• 6 cups (540g) sliced white button or cremini mushrooms
• 2 cups (480ml) vegetable broth (see notes in post)
• 1 cup (140g) raw unsalted cashews
• 3 tablespoons wheat-free tamari
• 1 tablespoon finely chopped fresh thyme (not dried)
• 1 teaspoon Celtic sea salt, plus more to taste
• 1 teaspoon Dijon mustard
• 1 teaspoon balsamic vinegar
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup (12g) finely chopped flat-leaf parsley, plus more to serve
• 2 tablespoons finely chopped chives, plus more to serve