Blend soaked cashews, water, lemon juice, and a pinch of salt in a high-speed blender until completely smooth. Set aside.
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add mushrooms in a single layer and cook 6-8 minutes without stirring too much, until deeply browned.
Push mushrooms to one side, add remaining oil, onion, and cook 5 minutes until softened. Stir in garlic and thyme, cooking 1 minute.
Pour in white wine, scraping up any browned bits, and simmer 2 minutes. Add vegetable broth and cashew cream, stirring to combine. Simmer 5 minutes until slightly thickened.
Toss the cooked pasta with the sauce, adding reserved pasta water as needed to loosen. Season with salt and pepper, and garnish with parsley.
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