Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Cashew flour (ground raw Cashew)
  • 1/4 cup flour (I use unbleached white)
  • 1/2 cup almond milk
  • 1/2 cup water
  • 1-2 roasted/canned pimiento (or roasted 1/2 red bell pepper)
  • 1 roasted Jalapeno (optional)
  • 1/2 medium tomato chopped
  • 3-4 cloves of garlic
  • 2 teaspoons onion flakes (or a 1 teaspoon onion powder)
  • 3-4 Tablespoons nutritional yeast
  • 2 Tablespoons sesame seeds
  • 1/2 tsp salt
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle pepper flakes
  • 1/4 teaspoon aleppo pepper flakes (optional)
  • 1 Tablespoon extra virgin olive oil (optional)
  • 4 oz tempeh crumbled
  • 1/2 cup water
  • 2 teaspoons liquid aminos or tamari
  • 1 tomato chopped (or 2 tablespoons tomato paste)
  • 1/4 teaspoon chipotle pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/3 tsp salt
  • Or you can use salt, tomato paste and taco seasoning mix to add to tempeh+water
  • 1 cup dry Macaroni pasta
  • 1/2 cup Salsa of choice (or chopped roma tomatoes, red onion, cilantro, salt and lime juice)
  • Corn chips
  • Pickled Jalapenos
  • Daiya Cheddar shreds

Instruction

  • Tempeh:
  • In a large pan, add crumbled tempeh, water and rest of the ingredients. Mix and cook covered on low-medium heat for 25 minutes or until dry. Stir twice in between. You can marinate the tempeh in the wet before cooking if you like for a deeper flavor.
  • Mac:
  • Boil the water for the pasta and cook until al dente.
  • Nacho Cheese Sauce:
  • Add the nacho cheese sauce ingredients to a blender and blend until smooth. Mix the sauce into drained hot Macaroni pasta.
  • Bake:
  • Layer the Mac and cheese.
  • Top with Tempeh Nacho meat.
  • Top with Salsa. (Or top the chips with salsa later).
  • then some Daiya cheddar.
  • Add the remaining Mac and Cheese.
  • Top with Chips, Jalapenos and cheese shreds.
  • Bake at pre-heated 370 degrees F  / 190ºc for 25-30 minutes.
  • Cool for a bit before serving.