Soak Cashews according to the hot method or cold method mentioned above.
After soaking, drain and transfer the cashews to a food processor or blender. Add the broth (or water), lemon, garlic, and seasonings to the food processor. Add coconut cream or almond milk as needed to reach the desired creamy consistency
Set cashew cream aside. Prepare zucchini noodles using a spiralizer or food grater.
Over medium heat, add 1 tbsp cooking oil and sauté the chopped onion for 3-5 minutes, until golden brown. Add sliced mushrooms and saute until golden brown, about 5 minutes. Add spinach and sauté for 2-3 minutes, until wilted. Add seasonings and stir well.
Add in zucchini noodles and mix in with the sautéed vegetables. Season with salt and pepper, and saute the noodles for 2 minutes. Then pour the cashew cream onto the zucchini noodles, making sure to mix the ingredients well. The cashew cream sauce should warm in the pan while you are stirring, about 2-3 minutes.
Top with Fresh cracked Black Pepper, Salt, and Fresh Parsley. Serve and enjoy!