Begin by cooking the fettuccine according to the package instructions.

While the pasta is cooking, prepare the vegan cheese sauce. Combine cashews, vegetable broth, tahini, plant-based cream cheese, 3 of the 6 garlic cloves, and a pinch of salt and pepper. If desired, include the nutritional yeast and garlic powder, and blend until smooth and creamy. Set this mixture aside.

In a skillet, heat a small amount of oil or vegetable broth. Add the remaining 3 garlic cloves and mushrooms, cooking for about 4 minutes.

Add the spinach to the skillet and cook for an additional 3 minutes. Season with salt and pepper to taste.

Once the pasta is cooked and drained, combine it with the sauce and vegetable mixture. Serve warm in plates or bowls.