Step 1- Soak the cashews. Put the cashews in the blender jug and cover them with the hot water. Let them start softening while you prep everything else.
Step 2- Cook the spaghetti. Bring a pot of water with the 2 tbsp salt to a boil and cook the spaghetti according to the package instructions until al dente.
Step 3- Prep the zoodles and garlic. While the pasta cooks, finely chop the garlic and pass the zucchini through a spiralizer on the thin setting. Cut the resulting zoodles in half twice with a knife, since long zoodles are genuinely impractical to eat otherwise.
Step 4- Blend the sauce. Grate the lemon zest and add it to the cashews, reserving a little for garnish. Squeeze in the lemon juice, then add the ½ tsp salt, black pepper, basil leaves (again, saving a few for garnish), nutritional yeast, and 4 tbsp of the cooked white beans. Blend until smooth and creamy.
Step 5- Sauté the aromatics. Heat the olive oil in a pan and sauté the chili (if using) and chopped garlic for about 30 seconds over medium heat.
Step 6- Cook the zoodles briefly. Turn the heat up to high and add the zoodles. Cook for only about 30 seconds any longer and they'll turn mushy, which nobody wants.
Step 7- Combine everything. Turn off the heat and add the cooked, drained spaghetti, the remaining white beans, and the blended lemon-cashew-basil mixture. Stir everything together and let it stand for 1-2 minutes so the flavors meld.
Step 8- Garnish and serve. Plate the pasta, garnish with a little extra lemon zest and finely chopped basil, and drizzle with a bit more olive oil. Grate some vegan Parmesan on top if you like, or better yet, crumble on some homemade vegan almond feta.
