Joshua's Zucchini Cucumber Pasta Salad

Cover the cashews with hot water in a small bowl and let them soak until soft. If they are already soaked, skip the wait.

Wash the zucchini and cucumbers. Use a vegetable peeler or mandoline to slice them into long, thin strips.

Stack the strips and cut them lengthwise into thin noodle-like strands. Put the noodles in a large mixing bowl.

Finely dice 1 tbsp onion, 1 tbsp bell pepper, and 2 tbsp tomato. Add them to the noodles and toss gently.

Drain the cashews and add them to a high-speed blender with the 2 tbsp onion, red bell pepper, half the avocado, garlic, coconut aminos, curry powder, cayenne, salt, and black pepper. Add a small splash of water and blend until smooth.

With the blender running, add the rest of the ⅓ cup water a little at a time until the sauce is rich and creamy enough to coat the noodles. Taste and add more salt or pepper if you like.

Pour the sauce over the noodles and veggies. Toss with tongs or two large spoons until everything is evenly coated.

Divide between two bowls. Top with the remaining avocado, the pumpkin seeds, and the sesame seeds.