Ingredients

The following ingredients have 4 Servings
  • 1 8oz original tempeh ((sliced and boiled))
  • 1 tbsp moroccan spice mix
  • Salt as per taste
  • 3/4 cup raw cashew nuts ((soaked in warm water and drained))
  • 1 tsp onion powder
  • 1 tsp dried garlic
  • 1/4 cup nutritional yeast
  • 1/2 tsp turmeric powder
  • 1 1/4 cup plant milk
  • 1 tbsp olive oil
  • 3 cups whole grain elbow pasta ((cooked))
  • 1/4 cup pasta water
  • Salt as per taste

Instruction

  • In a saucepan boil water. As soon as the water boils add sliced tempeh to it. Turn off the flame and let tempeh soften a bit.
  • Drain the water and let tempeh cool down. Once cooled crumble tempeh.
  • In a mixing bowl add crumbled tempeh, moroccan spice mix and salt. Mix it with a spoon and keep it aside.
  • Soak cashew nuts in warm water for 5-7 minutes. Then drain it.
  • In a blender combine all the cheese sauce ingredients and blend it until smooth. (the consistency at this point will be slightly thin). Keep it aside.
  • Heat oil in a nonstick pan. 
  • Saute tempeh mixture in it for 3-4 minutes or until you get the aroma of the spice.
  • Immediately toss in cooked pasta. 
  • Now, pour the cheese sauce, pasta water and salt over it. Mix well and turn off the flame.
  • Serve immediately.