Soak the cashews in cold water for 2 hours. Short on time? Simply boil them for 10 minutes before draining.

Add the silken tofu, soaked cashews, nutritional yeast, lemon juice, lemon zest and a generous pinch of salt to a blender. Blend until completely smooth and creamy. Taste and adjust the seasoning if needed.

Using a julienne peeler, turn the courgette into long ribbons. Thinly slice the shallot and garlic.

Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions, usually around 10 minutes.

Meanwhile, heat a drizzle of olive oil in a large frying pan over a medium heat. Cook the shallot for 3-4 minutes until softened before adding the garlic for another minute.

Add the courgette ribbons and cook for 2-3 minutes until they have just started to soften but still retain some texture.

Drain the cooked linguine, reserving a splash of the pasta cooking water.

Add the pasta to the frying pan, pour over the creamy tofu sauce and toss everything together until well coated. If the sauce feels too thick, stir in a little reserved pasta water until it reaches your preferred consistency.