Sauté the mushrooms and tomatoes: In a large skillet, heat a splash of olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown. Add the cherry tomatoes and cook for an additional 2-3 minutes until they soften.t
Prepare the cashew cream sauce: In a food processor or high-speed blender, combine the soaked cashews, nutritional yeast, lemon juice, olive oil, minced garlic, onion powder, garlic powder, vegetable stock, and plant-based milk. Blend until smooth and creamy. Add salt and black pepper to taste. Set aside.
Transfer the creamy cashew cream mushroom tomato spaghetti to a large serving bowl. Garnish with fresh basil leaves and a sprinkle of lemon zest for an extra burst of flavor.