Gluten-free and vegan pasta primavera {V, GF}

Name: Gluten-free and vegan pasta primavera {V, GF}
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 cup raw cashews (soaked in water for at least 30 mins or more); 2 garlic cloves (peeled); 1/4 cup fresh lemon juice; 1 tbsp Dijon mustard; 1/4 cup vegetable broth or water (or more as needed); 1.5 cups fresh basil leaves or other herbs you love (lightly packed); 1/2 cup nutritional yeast (gives the cheese flavour); 3/4-1 tsp kosher salt (or to taste + freshly ground black pepper); 1/2 tsp onion powder (optional); 2 lb mushrooms; 1 bunch asparagus (cut into 1-inch segments); 1 package gluten-free or regular pasta (or during Passover, kosher for Passover egg noodles); 3 TBs pickle juice (optional); 1/2 cup vegan cheese (grated); 2 TBs nutritional yeast; handful fresh oregano