Soak the cashews. Place raw cashews in a bowl and cover with very hot water. Let them sit for 20–30 minutes, then drain. If you remember to soak them overnight, even better.

Spiralize the zucchini. Use a spiralizer or a julienne peeler. Spread the zoodles on a clean towel and lightly salt them. Let them sit for 10 minutes to release excess moisture, then pat dry. This helps prevent a watery sauce.

Sauté the garlic. In a small skillet, warm 1 tablespoon olive oil or vegan butter over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant, not browned. This mellows the garlic and adds depth to the sauce.

Blend the sauce. In a high-speed blender, combine soaked cashews, sautéed garlic, nutritional yeast, lemon juice, 3/4 cup almond milk (or water), salt, black pepper, and red pepper flakes if using. Blend until completely smooth. If it’s too thick, add more liquid a tablespoon at a time. Taste and adjust salt and lemon.

Warm the sauce gently. Pour the sauce back into a skillet over low heat. Stir for 2–3 minutes until warmed through. Avoid boiling; it can thicken too quickly. If it tightens up, thin with a splash more almond milk or water.

Cook the zoodles. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add the zucchini noodles and a pinch of salt. Toss for 2–3 minutes, just until slightly tender but still crisp. You want a little bite.

Combine and serve. Lower the heat. Add the warm cashew Alfredo to the zoodles and toss until coated. If using peas or mushrooms, stir them in now. Finish with chopped parsley or basil and a touch of lemon zest. Serve immediately while hot and glossy.