Add the olive oil to a heavy bottomed pot over medium heat. When the oil is shimmering, add the shallots and mushrooms. Sauté, stirring every few minutes, for 8 minutes, or until the mushrooms are soft and completely reduced in size. Stir in the garlic and cook for one more minute, stirring constantly.
Add the orzo, vegan no-chicken broth, and cashew cream to the pot. Add 1 teaspoon salt if you're using a reduced sodium broth, or 1/2 teaspoon if you're using regular broth. Bring the mixture to a boil.
Cover the pot and simmer the orzo for 10 minutes, stirring every 3-4 minutes. After 10 minutes, uncover the orzo and stir in the spinach in handfuls. Continue to cook, stirring the pot every minute, for 5-8 more minutes, or until the orzo is tender and the spinach has wilted into the orzo. If you need to add a splash of extra broth to loosen the orzo up, you can do that.
When the orzo is fully cooked, add a squeeze of fresh lemon juice and a few turns of freshly ground black pepper. Stir, taste, and add additional salt, lemon, and pepper as needed. Serve.