This recipe calls for a zucchini noodle maker, as they need to be nice fat noodles and in the shape of spaghetti.

• Soak the cashew nuts in boiling water for 30 minutes to soften them and remove the phytic acid.
• Lay your red peppers on a baking tray and bake for 30 minutes (180˚C) or until the skins are a little blackened and when touched you can feel the flesh under the skin is tender and soft.
• Prepare your noodles by passing them through your noodle maker whether it be mechanical or by hand. Set them aside to fry when the sauce is ready.
• When the red peppers are roasted allow them too cool, as you will need to peel the skin away from the flesh underneath and they will be very hot.
• Drain the water from the cashews and add to a high speed blender or NutriBullet.
• I tend to chop the top off the red peppers and drain all the water from the inside into my blender as it is super nutritious and shouldn’t be waisted. Carefully peel the skin from the flesh, don’t be too hard on yourself if a few pieces stay a bit stuck. Don’t worry about a few seeds ending up in the blender as well. Add the peppers to the blender.
• Add the lemon juice, salt, pepper and nutritional yeast to the blender and whizz until very smooth and creamy. If your sauce is a little thick, add a little water or almond milk to thin. Try to keep the sauce thick as the zoodles give off a lot of water and you don’t want a soup.
• Taste the sauce and adjust seasoning to your taste.
• Heat a pan and add 2 tablespoons of coconut oil. Make sure the pan is nice a hot before adding the noodles. Toss the zoodles around the hot pan for about 3 minutes and then add the sauce. You may not need to add all the sauce so be careful.
• Toss this around for a minute or 2 to warm it all through.
• I toast some extra cashew nuts and chop them up as a crunchy topping.