The key tool in preparing this dish is a spiralizer or mandoline to process the vegetables into thin strands resembling pasta. A vegetable peeler will suffice. Nutritional yeast is high in protein and adds a cheesy quality to the dish. It can be purchased in most bulk-food sections.

1 c. shitake mushrooms, sliced
¼ c. nama shoyu (raw soy sauce)
1/8 c. olive oil
¼ t. salt plus additional
¼ t. pepper plus additional
4 medium-sized zucchini
1 c. raw cashews, soaked
at least 2 hours in purified
water, drained
1 T. lemon juice
1 t. garlic powder
1 t. onion powder
½ c. nutritional yeast
Purified water for blending
1 t. dry parsley flakes
Brazil nuts for garnish,
chopped