Slice the tops off two whole bulbs of garlic. Place the bulbs in a piece of aluminum foil, drizzle on some olive oil on the exposed tops, and then wrap the garlic in the foil. Roast in a 400 degree oven for 30 minutes until the garlic is golden and soft and squeezes out easily from the papery skin.
Soak 1 cup of cashews in 2 cups of any nondairy milk (except coconut — the strong flavor doesn’t really work here). After about 15-30 minutes, blend it until very, very smooth with 2-4 tbsp of nutritional yeast (use more or less according to your preference), the roasted garlic, 1 tsp of dry oregano, salt and ground black pepper to taste.
Heat 1 tbsp of vegan butter or extra virgin olive oil in a large skillet or saucepan. Add the mushrooms along with some salt and ground black pepper. Saute for a couple of minutes, then add 1 tbsp of the chopped sage and ¼ cup of white wine or vodka. Continue to stir fry until all of the visible moisture has evaporated.
Add the creamy cashew sauce to the skillet, stir well to mix, then cover and let it cook for 15 minutes on a low flame.
Add more salt and pepper if desired, then stir in your cooked pasta. This sauce is best served hot when it's at its smoothest and silkiest. If you have leftovers, reserve some of your pasta cooking liquid in the refrigerator and reheat the sauce with a small amount of the pasta liquid to make it smooth and silky again.
You can garnish your pasta with parsley and serve with vegan cashew parmesan on the side.