If using heavy cream or pre-made dairy-free cream, skip this step. To prepare the cashew cream, place the raw cashews in a heat-proof bowl. Cover with hot boiling water until completely submerged. Set aside for 10 minutes. Strain then transfer the cashews with 1/2 cup of water into a high-speed blender. Blend until smooth.
Udon Noodles
To prepare the udon noodles, transfer them to a heat proof bowl. Pour hot boiling water over the udon until completely submerged. Set the timer for 1 minute. Reserve 2-3 tablespoons of udon water then strain.
Creamy Kimchi Udon
Heat butter in a pan over medium heat. Toss in the chopped kimchi. Cook for 2 to 3 minutes until softened, making sure to constantly stir.
Add the minced garlic and sliced zucchini. Cook for about 2 minutes or until the zucchini are tender.
Add gochugaru, kimchi juice, soy sauce and mix well. Pour in the cream and mix until well combined.
Toss in the udon noodles and mix to coat well. If too thick, as udon water as needed.
Transfer to a serving plate. Top with a fried egg, scallion, and sesame seeds.