Soak cashews in a cup of water for at least an hour to soften them. Drain.
In a food processor, combine all cashew spread ingredients. Add salt and pepper to taste.
In a separate bowl, combine mushrooms, tamari, apple cider vinegar, basil, and oregano. Let marinate at least an hour.
Slice zucchini lengthwise on a mandoline at 1/16", or thinly slice with knife, making super thin slices.
In a casserole dish or on a plate, overlap zucchini slices. Spread cashew spread on top. Next spread marinated mushrooms. On top of mushrooms, layer marinara sauce.
Repeat with another layer of zucchini, cashew spread, marinated mushrooms, then marinara. Top with zucchini and red pepper tomato sauce.