Start by soaking the cashews in hot water for at least 15 minutes. It’s best to soak them overnight though. Wash the zucchini and get rid of their stems.

Next, thinly slice the zucchini. Try to get even cuts so they fry evenly. I’d recommend using a mandoline if you have one.

Now, you can add your olive oil to your pan and start frying the zucchini. Try not to overheat the olive oil, otherwise it can develop undesirable flavors. Fry them evenly from both sides before transferring them to a paper towel. Let it soak up the extra oil.

Salt the fried zucchini slices. Separately, fry the garlic until it turns a light golden brown.

Finally, it is time to cook your spaghetti. Cook them just shy of al dente to finish them later in the sauce.

Add the soaked cashews, nutritional yeast, a handful of the fried zucchini, and the fried garlic to your blender. Start blending the ingredients while slowly adding ladlefuls of the cooking water from your spaghetti. Check the seasoning of the sauce.

Reserve a little bit of pasta water in case you need thin out the sauce, then rinse the spaghetti. Add the sauce to your pan, and cook the spaghetti in the sauce until al dente. I like to add half of the remaining zucchini chips to the pan and reserve the rest for garnishing.