Into a blender (I used my largest bullet attachment - holds 1L), place the soaked cashews, water, veggie stock powder, mustard and 2 tbsp apple cider vinegar. Blend until very smooth and creamy!!! I blitz it for at least one minute to avoid lumps!
In a large pot heat 2 tbsp vegan butter on medium heat. Once melted, add onions and garlic and satuée for around 4 minutes until the onions are soft. Add thyme, 1tbsp tomato paste and stir to combine with onions.
Add all the mushrooms! And stir until everything is evenly coated - mushrooms should go all red. Place the lid on the pot and allow mushrooms to cook for around 3 minutes without stirring - this allows the mushrooms to get some good charring on them. After 3 mins, stir to move the mushrooms around and replace lid. Cook for another 3 mins and most mushrooms should have at least a little colour on them!
Add the wine and the blended cashew sauce and cook for around 4-5 minutes, stirring frequently - mixture should start to get really thick. Turn the heat down if it’s getting really bubbly!
Add 1cup water, 2 tbsp apple cider vinegar, 1 tbsp tomato paste and 1 tsp pepper and mix again until well combined. We’re adding these so late so that a little more acidity is retained - gives a that delicious sour-creamy flavour!
Cook for a few more minutes. If it’s getting way too thick add a little more water. Taste and season if needed! Otherwise stir in 1/2 cup of chopped parsley.
Serve with cooked rice or pasta and garnish with extra parsley if desired!