Preheat oven to 350ºF.

Prepare your zoodles: Chop zoodles into about 1 1/2" ribbons - a very rough chop of the whole batch of zoodles is OK. Evenly spread your prepared zucchini noodles (zoodles) on two paper towel-lined baking sheets. Heavily sprinkle them with salt and let them rest for about 20-30 minutes while you prepare the rest of the recipe. Once the zoodles have rested for 20-30 minutes, layer another paper towel on top of the zoodles and roll them up. Squeeze out all the excess water as best you can; discard the water. Unroll and discard the paper towels; zoodles are now prepared.

Sauté the mushrooms: in a large skillet, heat ghee over medium heat. When hot, add mushrooms and sauté until golden, stirring occasionally but not too often. When mushrooms are golden brown, stir in garlic and cook, stirring constantly, until fragrant, about 30 seconds. Remove pan from heat.

Make your creamy sauce: in a high-speed blender, blend cashews, water, nutritional yeast, and a couple big pinches of salt. Blend on high speed until completely smooth. Add up to 1/4 more water as necessary to blend to completely smooth consistency.