Line a baking sheet with a few layers of paper towel. Lay the zucchini noodles down and sprinkle with salt. Top with another few layers of paper towel, a cutting board and some heavy items like books or pots. Let sit for 10 minutes.

After 10 minutes, transfer the noodles to a colander and rinse thoroughly with cold water to remove the salt.

Refresh the paper towels on the baking sheet with a few new layers. Gently squeeze and shake the zoodles and lay them down on the paper towel. Top with a few more layers of paper towel, the cutting board and the heavy items. Let dry for 10 minutes.

Meanwhile, heat the olive oil in a large nonstick skillet over medium high heat. Add in the garlic and shallots and saute until fragrant, about 1 minute. Add in the tomatoes, red pepper and vodka, and simmer with the lid off for 10 minutes.

Add the cashews to blender and puree until it gets pasty. Add coconut cream and puree for about 5-10 minutes or until very smooth. Add in the tomato sauce and puree until everything is smooth and well combined. Season with salt and pepper, to taste.

Add the sauce to the pan over medium high heat, and stir until warm and gently bubbling. Add in the zucchini noodles and stir just until well coated.

Divide between four bowls and top with sundried tomatoes, basil, olives and cashew "cheese".