Lemon Zucchini Noodles

Place the cashews in a small bowl and add ½ cup of hot tap water. Let nuts soak for at least 10 minutes. Drain and pat the artichoke hearts dry with paper towels.

Place a large nonstick skillet over medium-high heat with the butter. Once melted, add the artichokes, cut side down and cook until crispy in places, about 3 to 4 minutes. Transfer crispy artichoke hearts to a plate.

Trim the zucchini and use a peeler to make thin strips or “noodles”. Alternatively, slice the zucchini into planks lengthwise, about ¼ inch thick. Stack and cut planks into thin strips to make the noodles.

Add the cashews and their soaking water to a blender. Add the lemon juice, 1 clove garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper. Blend cashew cream on high until smooth.

Return the skillet to medium-high heat and add the zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until warm, about 1 to 2 minutes.

Divide the zucchini noodles between serving bowls. Pour the cashew cream over the zucchini noodles and top with the crispy artichoke hearts. Sprinkle with hemp seeds, pumpkin seeds, and as many--or as few--of the red pepper flakes as you’d like.