Soak raw cashews in water for at least 12 hours or add to a sauce pan with cold water and bring to a boil, boil for at least 10 minutes to soften

Prepare the cashew cream by draining the cashews and rinsing. Add the cashews to a high-speed blender with 1/2 cup water, 1/2 tsp salt, and 1 tbsp lemon juice

Blend until a thick, smooth cream sauce remains and set the cream sauce aside

Add marinara sauce, chicken broth, and 1 tsp salt to a large pan or dutch oven

Mix thoroughly and add chicken breasts to the pot

Cover the breasts with some of the sauce and bring the mixture to a boil

Once the liquid boils, reduce to a simmer and cover the pot with a lid

Allow the mixture to simmer for 15 minutes then turn off the heat

Remove the chicken breasts from the pot and shred them with 2 forks

Add the shredded chicken into the pot with the sauce and pour in the cashew cream sauce

Mix to combine thoroughly and turn the heat on to medium-low, simmer for 5 minutes until a smooth creamy sauce remains

Allow the sauce to cool slightly and enjoy with noodles or zoodles