Boil the kettle and place your cashew nuts in a bowl. Cover with boiling water and allow to soak while you carry on with the recipe.

Next you want to peel, clean and chop the red onion and leek. Heat up the coconut oil in a frying pan and add the chopped onion and leek when the pan has reached a med/high temperature. Allow to saute until soft and golden brown.

In another small bowl, add the 1/2 vegetable stock cube and add some boiling water and allow to dissolve. 

Once the onion and leeks are done, add to a blender/nutribullet, along with the soaked and rinsed cashew nuts, vegetable stock liquid, lemon juice, onion powder, nutritional yeast and 1/2 cup warm water. Blend until smooth.

Next you want to clean, chop and saute the mushrooms in the olive oil. Once they're soft (yet still firm) and golden brown remove and place onto a plate. 

Add the sliced zucchini to the same pan and saute until golden brown on each side. 

While the zucchini is cooking, bring a big pot of water to the boil. Once boiling add your spaghetti or choice of pasta. Cook until soft. Remove from heat, drain and rinse with cold water. Place the colander back over the pot with a little water, over the warm stove pan with a lid on to keep warm until ready to serve.

Place the sauce from the blender to a small pot and bring up to a medium heat. In a separate small bowl add the arrowroot powder and a little water to create a runny paste that has no lumps. Add this paste to the sauce and stir on a med/low heat for 2-3 mins.

The sauce will begin to thicken and the texture will become more 'sauce-like'. At this stage add the finely diced chives, leaving a few to sprinkle when serving. Stir thoroughly.

Back to the zucchini, once soft and golden brown, add the mushrooms back to the pan along with the baby spinach. Once the spinach has wilted down a bit, add the sauce from the pot and stir gently.

Once the mixture is heated through, either add the spaghetti to the pan or serve separately. Sprinkle with diced chives and enjoy.