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Prepare the sauce: Soak the cashews in hot water for 20 minutes (if using a high-speed blender such as a Vitamix, you can skip this step). Drain, then add the cashews to a blender along with the milk, nutritional yeast, and white miso paste. Blend until smooth.
Heat a large pan over medium heat. Add the olive oil, onion, and a pinch of salt. Cook for 5 to 7 minutes, until the onion is slightly translucent.
Add the garlic, chili, and sun-dried tomatoes. Cook for 2 minutes, stirring often, until fragrant.
Add the zucchini and cook, covered, for another 5 minutes, stirring occasionally.
Add the beans, lemon zest, and the sauce to the pan. Cook for 5 minutes, or until the sauce is heated through and slightly thickened.
Turn off the heat and stir in the lemon juice (to help preserve vitamin C). Using your hands, tear the basil and add it to the pot. Stir. Taste and adjust with salt and pepper as needed.
Serve in shallow bowls topped with arugula and pine nuts, and enjoy with crusty bread.