Start by adding the cashews to a pan of boiling water on the hob and leave to soften whilst you make the pasta.

Heat the dairy-free butter and oil in a large frying pan. Once melted, add the garlic and mushrooms, and cook for a few minutes. Next, add in the capers, thyme, salt and pepper. Stir on medium heat for a few minutes.

Add in the white wine and stir until all the liquid has gone. Add in the lemon, stir, and turn the heat down low.

Put the tagliatelle on to cook.

Drain the water from the cashews then add them to a blender with the almond milk, olive oil, nutritional yeast, wholegrain mustard, lemon juice and salt. Blend until smooth.

Once the pasta is done, drain, leaving some pasta water back. Then add the pasta to the mushrooms along with the cashew cream, and a little pasta water if needed. Stir everything well so the sauce has coated the pasta and mushrooms.

Serve with fresh thyme and lemon wedges.