Make the zucchini pasta (if using) with a spiralizer or cut into julienne strips.

Juice your carrots to make 1/2 cup of fresh carrot juice. Add carrot juice, cashews, garlic, miso, sun-dried tomatoes, and fresh tomato to a blender or food processor. Blend on high until the mixture is smooth and creamy.

Plate the zucchini and top with the peas. Pour the sauce over and garnish with green onions and fresh basil.