Put the cashews in a bowl and add enough cold water to cover them. Cover and let soak at least two hours and as much as overnight in the refrigerator.

When you are about ready to prepare your meal, take your zucchini halves and scrape out the seedy center with a teaspoon or melon baller, until you are left with four long zucchini “boats” that can be filled with the stuffing.

Brush with a little olive oil (optional) and roast in a preheated 350F oven for about 10 minutes or until they start to become just barely tender. Set aside.

Sautee the onion, garlic, shallots, leeks, and mushrooms in one tablespoon of the oil, until onions are translucent and mushrooms are browned. Try not to brown the onions too much as it will overpower the flavor too much.

Drain the cashews, and blend in a food processor along with the water, remaining oil, lemon juice, nutritional yeast, and salt. Blend until it is smooth and creamy, but still has a little grainy texture.

Add the mushroom mixture and pulse just until well incorporated.

Stuff the zucchini “boats” with a generous amount of stuffing and sprinkle with a little paprika for color.

Return to the oven, and roast for another 10-20 minutes, or until stuffing is warmed through and starting to brown on top.

Let cool for a minute, cut zucchini halves into two pieces or leave whole.

Serve with tomato sauce, over warm tomato-basil concasse, or just by itself. I served mine over a vegan cauliflower and white bean succotash.