For The Sauce & Zoodles:
1 cup Yellow Onion, chopped
2 cloves of Garlic, minced or pressed
1 tbsp Extra Virgin Olive Oil
2 tbsp Tomato Paste
1 tsp Dried Oregano
0.50 tsp Crushed Red Pepper
810 Button Mushrooms, washed and dried
2 Carrots, washed and dried
29 Can of Diced Tomatoes
0.50 cup Water
1 tbsp Fresh Lemon Juice
0.50 cup Dried Red Lentils, rinsed and dried
Fresh torn Basil
For The Cashew Cream:
1 cup Cashews or Cashew pieces soaked in hot water
0.50 cup Water
1 tbsp Fresh Lemon Juice
1 tbsp Nutritional Yeast
1 Clove of Garlic, peeled
Pinch of Sea Salt
