Place a medium saucepan filled halfway with water and a pinch of salt over high heat and bring to a boil. Once boiling, add in the carrot noodles and cook for 2-3 minutes or until al dente. Once cooked, drain into a colander and set aside.

While the carrots are cooking, place a large nonstick skillet over medium heat and add in the olive oil. Once oil heats, add in the onions and cook until onions softened, about 3 minutes. Transfer with a slotted spoon to a plate and set aside, keeping the skillet over medium heat.

In the skillet, add in the mushrooms, season with salt and pepper and cover and cook for 5-7 minutes or until wilted. Transfer the mushrooms to a plate and set aside. In the same skillet, add in the sausage and cook 5-7 minutes or until browned and cooked through. Transfer to the plate with the mushrooms and set aside. Wipe down the skillet and keep off heat on the stovetop, for later use.

Place the cooked onions into a high-speed blender along with the cashews, garlic cloves, nutritional yeast, lemon juice, broth and season with salt and pepper. Taste and adjust to your preference or thin out with more broth, if too thick.

Place the same large skillet back over medium heat and add in the mushrooms and sausage, carrot noodles and toss. Pour in the cashew cream sauce. Toss to combine thoroughly until the cashew sauce is heated through. Portion into bowls and garnish with parsley.