Create the raw noodles - First slice the zucchini into strips with a mandoline slicer with a large julienne attachment or do spiral slices like we did. You can also make into ribbons with a good quality peeler. Cut the red pepper and red onion into thin strips. Place the zucchini onion and pepper into a bowl and set aside

Make the cream sauce - Blend the cashews, water, olive oil, green onions, tarragon, lemon juice and salt in a blender until smooth.

Mix it up - Add half of the cream sauce to the noodle mixture and mix it through the noodles. You can use the other half as a salad dressing or dip. Stores in the fridge for up to 3 days.