Note: These measurements are mostly all approximate because I rarely measure when I cook and are for 1 serving. Increase recipe to your own judgment.
In a saucepan heat the olive oil on med-low heat and add the garlic when its hot. Saute the garlic and ginger for a couple minutes and then add the mushrooms, saute until mushrooms are tender. Add the cashew milk and dill and turn the heat up to high or med-high, keep stirring it otherwise the mixture tends kind of stick to the bottom. Add salt and pepper to taste. It will start to get pretty thick after about a minute or less so add the soy milk or thinned cashew milk now if you want a thinner sauce, otherwise just keep stirring until its thoroughly heated. Serve over your favorite pasta. I toss it with homemade whole wheat fettuccini, sooo good.
CASHEW MILK:
In a blender, blend 3-4 tablespoons raw cashew pieces with 1 cup water, add the water a little at a time until you've added it all and you have a creamy white milk. Strain it a few tablespoons at a time and reserve both the milk the thick cream that is left in the strainer after you push through the liquid, as it is a great coffee creamer or dessert cream base.