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.