Mix cornstarch and 1/4 c. water. Set aside. Place 1/2 cup water in a medium skillet and add onions. Steam until onions are clear. Add mushrooms and cook a little longer.

In a saucepan, heat almond or soy milk and seasonings until mixture begins to steam. Stir in cornstarch slurry and cook until thickened.

Add spinach and cook until spinach is wilted. Stir in onions and mushrooms. Stir in Tofutti better than sour cream and serve hot over cooked pasta.