Lemon Zucchini Noodles with Spicy Cashew Cream and Crispy Artichokes

This one is a staple in my kitchen during zucchini season. A huge hit with vegans and as a side at family gatherings.

Ingredients

½ cup cashews

1 lemon, zested, half juiced, half cut into wedges

3 cloves garlic

1 tsp white miso paste

1 tbsp nutritional yeast

13.75 oz artichoke hearts (1 can), drained and patted dry

2 zucchinis, trimmed and julienned

1 tbsp hemp seeds

¼ cup salt and pepper pumpkin seeds

Salt

Pepper

Sub Aleppo pepper for chili flakes, and add 1 tbsp MCT oil to the cashew cream sauce