Mushroom and Garlic Cream Pasta

WARNING!!!!!!! This recipe is TGTBV!!!! (too good to be vegan)

I adapted this recipe (http://www.cooks.com/rec/view/0,1735,154167-239201,00.html) from cooks.com

Blend=
1 1/2 cups cashews (soaked)
1/4 cup sunflower seeds (not soaked)
2 cups water

Set aside. This is your cream.

Sautee in a generous amount of olive oil and black pepper=
6 jumbo cloves garlic
1 small onion
8 ounces mushrooms
1 1/2 teaspoon dried rosemary
(all the above ingredients are finely chopped, I used my chopper)

Stir in cream and let simmer for a few minutes. Season with sea salt to taste (I did quite a bit)

Serve over noodles (we chose whole wheat penne) and tell me you are not sitting in macaroni grill when you are eating this!