Ingredients:

  • 1 cup (140g) raw cashews
  • ½ cup (120ml) vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil
  • 8 ounces (225g) tempeh
  • 1 tablespoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 large onion
  • 2 cloves garlic
  • 1 pound (450g) mixed mushrooms
  • ½ cup (120ml) vegetable broth
  • 2 tablespoons dry sherry
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon fresh parsley
  • Cooked egg noodles or pasta

Instructions:

  1. Prepare the Cashew Cream: Drain soaked cashews and blend with broth, nutritional yeast, lemon juice, mustard, garlic powder, salt, and pepper until completely smooth and creamy.
  2. Prepare the Tempeh: Dice tempeh and toss with olive oil, smoked paprika, garlic powder, onion powder, salt and pepper. Sauté in a pan until golden brown and lightly crispy. Set aside.
  3. Sauté Aromatics: Heat olive oil in the same skillet. Add chopped onion and sauté until softened and translucent. Add minced garlic and cook until fragrant.
  4. Cook the Mushrooms: Add sliced mushrooms to the skillet and cook, stirring occasionally, until they release their moisture and begin to brown.
  5. Deglaze and Simmer: Pour in vegetable broth and dry sherry (if using) and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook until the liquid has reduced slightly.
  6. Combine and Finish: Stir in soy sauce or tamari and the prepared cashew cream. Heat through gently, being careful not to boil.
  7. Add Tempeh: Add the cooked tempeh to the sauce and stir to combine.
  8. Serve: Serve hot over cooked egg noodles or pasta, garnished with fresh parsley.