4 zucchinis and squashes, julienned
1 cup cashews
2 cups water
1 Tbsp lemon juice
1 tsp salt
pepper or other spices to taste
Blend all the sauce ingredients in a high-speed blender, adjusting for desired thickness and flavor. Dress “spaghetti” with the cashew sauce, garnish with finely chopped basil or cherry tomato halves and serve.