Cut off the ends of the squash, use a spiralizer to cut the “noodles” and Set aside in the fridge.
Chop the onion, carrot, and garlic
Heat 3 T. Oil on Medium-high heat
Add the onion, season with Salt & pepper and Sauté until lightly browned
Add in the carrots, Add in the dried herbs, season to taste
Deglaze the pan with 1 T. vinegar or lemon
Add in the cashew butter nutritional yeast, and the vegetable broth.
Whisk and bring to a boil and down to a simmer until carrots are cooked, about 10-15 minutes.
Remove from the stove and let cool for about 15 minutes or so.
Once cooled, blend the mixture in a blender or Nutribullet. Puree the sauce in batches if needed.
In a separate pan place the blended sauce. Place the pan back on the stove and bring to a boil again.
Place zucchini noodles in the pan and cook for about 3-5 minutes. The noodles will cook quickly so make sure not to overcook them.
Plate and top with fresh basil and chopped cashew.
Voila you have a delicious Vegan, gluten-free & low-carb meal!