1 box pasta, of choice

1/2 cup raw cashews, soaked 4 to 8 hours and drained

3/4 cup vegetable broth divided

3 tablespoons vegetable broth, for sautéing

1 pack mushrooms, of choice, cleaned and finely chopped

1 large onion, diced

1/4 cup dry sherry (optional)

1 tablespoon finely chopped fresh rosemary, or dried

1 tablespoon all-purpose flour

2 tablespoons soy sauce

1 1/2 teaspoons red wine vinegar (optional)

Salt and pepper to taste

1/4 cup nutritional yeast (optional)

1 block tempeh, diced(optional)


Bring a medium pot of water to a boil and add the pasta. Cook the to package directions, then drain it into a colander.

While the pasta cooks, place the cashews and 1/2 cup of vegetable broth into a blender and blend until smooth. Set the cashew cheese aside.

Coat the bottom of a large pot with 2 tablespoons of vegetable broth and place it over medium heat. Add the mushrooms in an even layer. Cook until they're browned on the bottoms, about 5 minutes, then flip and cook about 5 minutes more on the opposite sides. Transfer the mushrooms to a plate.

Add the onion with a little bit of vegetable broth, and sauté until soft and translucent, about 5 minutes.

If using the tempeh, just saute it in a pan with vegetable broth and soy sauce until brown on each side. Mix in at the end.

Return the mushrooms to the pot with the onions, and add the sherry and rosemary. Bring everything to a simmer and allow it to cook until most of the liquid has cooked off, about 4 minutes. Add the flour to the pot and stir to form a paste that coats the mushrooms. Add the remaining 1/4 cup of broth, soy sauce and red wine vinegar to the pot. Bring the mixture to a simmer and allow it to cook for 5 minutes, stirring occasionally. Stir in the cashew mixture and pasta, and cook just a minute or two longer, until heated throughout.

Remove the pot from the heat and season with salt and pepper to taste. Garnish with some fresh parsley if you like. Serve.

Kayla Jacob

Personal Chef

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