Spiralize your courgettes.
Blend the cashews, coconut milk and nutritional yeast together with a pinch of salt and the dijon, then leave to the side.
Finely chop the shallots and mushrooms and Sauté it with the avocado oil for 5 minutes.
Next, add the garlic and cook for another 30 seconds. Throw in the courgette and stir well. Then, throw in the peas and the cashew dressing, stirring well for further 2 minutes.
To serve, add the chopped chives.