Bring water to a boil, put cashews in the bowl and soak cashews in boiling water for at least 30 minutes.
Drain cashews once soaked, transfer to a blender. Juice a lemon and add to the blender with garlic, nutritional yeast, oregano, oat milk, salt and pepper.
Blitz until smooth, the sauce should have a thick, creamy consistency.
Wash and slice some mushrooms separately on a cutting board, heat some oil and fry in a pan with some salt and pepper for 5-10 minutes, until softened, set aside.
Cook tagliatelle pasta according to package instructions, or any pasta of your choice, and drain well once cooked through.
Combine cooked mushrooms, pasta and prepared alfredo sauce in the saucepan used to cook the pasta, and ensure the pasta is well-coated in the sauce.
Leave to cool off for 5-10 minutes, then serve!
Recipe Notes
We used a nutri bullet to blend the sauce, any blender should work just fine though!