Lemon Zucchini Noodles

Combine cashews and 1/2 cup of hot water to small bowl and let soak for at least 10 minutes. Transfer cashews and soaking water to blender. Add lemon juice, garlic, just 2 tsp miso, nutritional yeast, and a pinch of salt and pepper. Blend cashew cream on high until smooth. (4-serving meal: use 1 cup hot water)(TIP: Keep remaining miso for your own use.)

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add artichokes, cut side down, and cook until crispy in places, about 3 to 4 minutes. Transfer to plate. (4-serving meal: use 2 tbsp olive oil)

Return same skillet to medium-high heat and add zucchini noodles and a pinch of salt and pepper. Cook, tossing occasionally, until warmed through, 1 to 2 minutes. (TIP: If you don't have a sharp veggie peeler, you can slice the zucchini lengthwise into 1/4-inch thick planks, then stack and cut planks into thin strips to make noodles.)

Divide zucchini noodles between serving bowls. Pour cashew cream over noodles and top with crispy artichoke hearts. Sprinkle with hemp seeds, pumpkin seeds, and as much red chile flakes as you’d like. Enjoy!