Moroccan Tempeh Mac and Cheese is my favorite comfort food. Its creamy and cheesy yet high in protein. It is absolutely a delight to the taste buds and yet has an added health to it.
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.