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In a large sauté pan over medium heat, add onion and mushrooms, and cover. After a few minutes add the garlic, stirring occasionally so the veggies don’t stick.
Once the onions are translucent and the mushrooms are cooked, turn off the heat and transfer one third of the veggies to a blender.
Add the water, non-dairy milk, cashews/beans, nutritional yeast, Italian seasoning and black pepper. Blend into a creamy Alfredo sauce.
In a medium pot, bring water to a boil. Add pasta and cook as directed. When pasta is al dente, remove from heat and drain.
In one of the pans, combine the pasta, Alfredo sauce veggies. Turn the heat to low-medium. Once the sauce is warm, stir in lemon juice and fresh basil and parsley. Serve immediately because the sauce will thicken as it cools.