Vegan powerballs with courgetti and cashew cheese

For the powerballs

• 250g pine nuts
• 30g dried mushrooms, soaked and drained
• 8 sundried tomatoes, soaked and chopped
• 4 dates, soaked until softened
• 7g fresh basil, shredded
• 2 cloves garlic, roughly chopped
• 2 tsp dried thyme
• 2 tsp olive oil
• 2 x 300g courgetti

For the cashew vegan cheese

• 75g cashews
• 1 tsp garlic powder
• 1½ tsp mustard powder

For the tomato sauce

• 150g fresh tomatoes, chopped
• 4 sundried tomatoes, roughly chopped
• 5 basil leaves
• 75ml water
• 2 garlic cloves
• 1 date, soaked and chopped
• 1 tbsp soy sauce
• 1 tbsp olive oil