Vegan Sausage Pasta

5 To prepare the cashew cream, start by soaking the cashews in hot water for 20 minutes. Drain then transfer into a high-speed blender with salt and water. Blend until smooth. Set aside for later. 
4 To prepare the cashew 'parmesan', combine raw cashews, salt, garlic powder, dried oregano, and red pepper flakes in a clean blender. Blend it into a fine powder. Transfer to a bowl then set aside. 
2 Boil a pot of water over medium high heat and salt it generously. Add the penne or pasta of the choice and cook until the desired doneness. 
1 Heat a pan with oil over medium heat. Add the sausage and break it up into small chunks with your spatula. Toss in the garlic then cook for 2 to 3 minutes or until the sausage has browned.
7 Pour in the vegetable stock and flour. Make sure to whisk the flour into the stock so there are no lumps. 
8 When the mixture has slightly thickened, add the canned tomatoes, cashew cream, spinach, salt, pepper, and cooked pasta.
9 Mix until fully combined and top with cashew parmesan to taste. Serve and enjoy!