Spiralize the carrots on the thinnest setting, and spiralize the zucchini on the medium setting. Set aside.
Add the almond butter, hoisin sauce, Sriracha sauce, coconut aminos, lime juice and garlic to a large skillet on medium-high heat. Stirring constantly, cook for about 2 minutes or until the garlic has just started to cook.
Add the cashews, zucchini, and carrots. Using tongs, gently toss the contents every 10-20 seconds or so for about 4-5 minutes until everything is lightly cook and heated through. When it's just about done, add the cilantro and mix in.