Vegan Mushroom Stroganoff

Leave the cashews soaking in hot water. They should be soaking for at least 15-20 minutes.
Finely chopped the onion and mince the garlic and thyme if you are using fresh thyme.
Add some olive oil in a big pan or pot to medium heat. Add the onion and cook until it starts to soften. Then add the garlic and thyme. Cook for a few more minutes until fragrant.
Clean the mushrooms using a paper towel or brush and roughly cut them.
Cook for a couple of minutes until they release the water and then add the white wine. Leave simmering while you prepare the cashews cream.
Prepare the cashew cream. Drain and rinse the cashews that have been soaking and add them into a blender jug. Add water, marmite and mustard, and blend until you have a smooth cream. If you are not using marmite, use vegetable stock for this part.
Add the cashews cream to the pan, mix well and leave simmering for 5 minutes. Cook the pasta following the packet instructions and add to the pan. Mix well, season with salt and pepper to taste and serve. Mix well and season with salt and pepper to taste.
Cook the pasta following the packet instructions, drain and add to the pan. You don't need to rinse the pasta. Drizzle some olive oil or truffle oil, sprinkle some fresh thyme and serve.