Melt and heat up the margarine in a large stock pot. When hot add all the mushrooms, pepper, grains of paradise, garlic, and red onion. Let cook until button mushrooms are cooked through, stirring occasionally.
While the mushrooms are cooking in a blender put in the cashews and soy sauce and blend until pureed. Add the sour cream and cream cheese and blend until well mixed. Set aside.
Turn pot to low, add flour and mix well. Cook another 5 - 10 minutes. Stir occasionally. Add the tomato paste and cook another 5 minutes, continuing to stir.
Turn pot to med high and slowly add vegetable stock. Use a bit at a time to help remove the fond on the bottom of the pan. This is important flavor that will help make this dish taste wonderful! Once that is removed, add the remaining vegetable stock.
Next add the cashew mixture, beefy crumbles, and pasta water and mix well. Reduce heat to med low. Let this reduce to a nice this sauce, stirring often.
Check your mix for salt and pepper and adjust as needed. Place hot pasta on a plate and a ladle of the mixture on top. Garnish with parsley and serve.