3cupsuncooked pastagluten free if necessary, amount could vary depending on type of pasta
For the cashew cheese:
1cupraw cashews
1 1/2 cupsunsweetened, plain rice milk
1 1/2tspvegetable bouillonor 1 1/2 bouillon cubes
2tbspnutritional yeast
1tsppaprika
1/4tspchili powdermore if you like spice or omit for no spice
1tspgarlic powder
1/2tspcrushed red pepper more if you like spice or omit for no spice
1/2tspsea salt
For the marinated tempeh or tofu:
1/4cupsoy saucesub liquid aminos for a gluten free option
2tspliquid smoke
1tspmaple syrup
1 tsp rice vinegar
1packagetempeh or 1/2 block tofu gluten free option: if using tempeh, check ingredients or use tofu
For the topping:
Adrizzle of Srirachaoptional
A dash ofpaprika
salt & pepperto taste
Instructions
Place cashews in a bowl and cover with water. Let soak for 3-4 hours.
While the cashews are soaking, combine all of the ingredients for the tempeh/tofu marinade in a large bowl and stir to combine.
Slice tempeh/tofu into about 1/2 inch thick slices and place into marinade (if using tofu, press* it first). Use a tupperware or bowl with a lid so you can shake to completely over the tofu/tempeh. Place in the fridge for 3-4 hours.
After 3-4 hours have passed, line a baking sheet with parchment paper and pre-heat oven to 400°F.
Line the tofu/tempeh on the baking sheet and bake for 18-20 minutes, flipping halfway (depending on the firmness of the tofu, you may want to bake a bit longer).
Cook pasta (if gluten-free, check out this brand) according to the instructions on the box. Once cooked, strain and rinse.
Drain the cashews and put them into a food processor or high speed blender. Add in the rest of the ingredients for the cashew sauce. Blend on high until the sauce is creamy and fully blended (scraping the sides and re-blending if necessary). It will be pretty liquid-y but will thicken once heated.
Put cashew cheese sauce in a large skillet or deep pan and heat over low-medium for a few minutes. Stir until it thickens.
While the sauce is thickening, chop baked tempeh/tofu into bite-size pieces (if you’d like, you can save a few pieces for sandwiches or salads, as you will have plenty)!
Add pasta and tempeh/tofu to the cheese sauce and mix.
Serve immediately! Top with paprika, salt & pepper and a little sriracha if you want an extra kick!
Notes
To press, lay the tofu on a towel. Place another towel on top of the tofu and lay a heavy cutting board on top. Let sit for 30 minutes to an hour to press out the water. This will help the tofu absorb the marinade.