Creamy Mushroom & Tarragon Pasta

1: Get a good golden brown color on mushrooms.

2: Soften shallots, garlic, and thyme gently in vegan butter or oil away from the mushrooms.

3: Add fresh herbs at the end with a squeeze of lemon and check for enough salt.

4: Add pasta cooking water as the sauce bubbles to maintain a silky consistency.

5: For the almond cheese, blend soaked peeled almonds with nutritional yeast, corn or potato starch, and olive oil until thin. Cook in a non-stick pan while stirring until thickened (about 10 minutes).

6: Combine cooked pasta with the mushroom mixture and almond cheese, stirring to combine.