Pour enough boiling water over the cashews to cover, and let them sit for 15 minutes. Drain.
While the cashews soak, cook your pasta according to package directions or spiralize your zucchini, whichever you're doing!
Throw the cashews, water, lemon, nutritional yeast, pepper, and salt into your blender, and puree until very smooth. Just keep blending, scraping down the sides of the blender as needed, until you get a smooth salt and pepper cashew cream. Taste and adjust seasoning, blending between additions.
Toss the sauce with the noodles or zoodles, coating evenly. Taste, and add more salt and pepper, if you like. Serve immediately.
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Notes
Leftovers will keep for 3 to 5 days in the refrigerator.Make sure that you blend your sauce until it's completely smooth, stopping every 45 seconds or so to give your blender's motor a rest. You don't want a gritty sauce!