Blend all the ingredients together in a high-speed blender.
Strain through a nut milk bag, but only press hard enough to get the oil running through, not so hard that the water comes out. This oil should keep for 2 weeks at room temperature, so just making a little like this every now and then will be a nice treat.
Quick Macadamia Parmesan
Use a microplane, which is a really fine grater, to grate the macadamias into a bowl.
Crumble in the nutritional yeast, so it's powder and add the salt. Lightly mix these together, to maintain the fluffiness.
Slice the courgette lengthways on a mandoline with the large julienne attachment, or make into ribbons with a peeler. Then cut the red bell pepper and onion nice and thin. Place all of these in a bowl and put to one side.
Blend the cashews, water, olive oil, spring onions, lemon juice and salt in a high-speed blender until smooth.
Add small amounts of the sauce to the zucchini until you're happy with the amount. You don't want to swap the zucchini. Mix it through with your hands. Keep any remaining sauce in the fridge for up to 3 days to use as a salad dressing or crudité dip for snacks.