• Preheat oven 400 degrees F. Cut the ends off, using a sharp knife cut zucchini into half and scoop out the flesh of the zucchini, leave about 1/4 inch of pulp.
• Chop the zucchini flesh and set aside. Place the zucchini shells in an 8x8 casserole pan, brush with olive oil, sprinkle with salt and set aside.
• Heat oil in a large skillet over medium-high heat, add onion, garlic, and red bell pepper. Cook until the onion is soft.
• Add zucchini pulp, Chili Powder, cumin, oregano, tomato paste, and stir. Add pinto beans, vegan bouillon cube, and water. Bring to a boil, reduce heat and simmer for 10 minutes. In the meanwhile prepare the cashew cheese sauce.

To Prepare The Cheese Sauce

• Cook carrots in boiling water on medium heat in a small sauce and drain. Place soaked cashews in a blender or food processor along with carrots, water, yeast flakes, lemon juice, garlic powder, and salt. Process until very smooth. Store in refrigerator for three days.

To Assemble Zucchini Boats

• Fill the zucchini boats with pinto bean, spoon cheese sauce on top. Bake for 20 minutes in the oven. Remove from the oven and serve sprinkled with chopped cilantro.