Tempeh Cashew Noodles - cooking recipe

Ingredients

1 cup cashews
8 ounces tempeh, cut in small chunks
1/2 medium onion, chopped
2 tablespoons olive oil
3 garlic cloves
4 tablespoons soy sauce or 4 tablespoons Braggs liquid aminos
3 tablespoons rice wine vinegar
1 teaspoon sugar
1 tablespoon toasted sesame oil
1 tablespoon chili paste, to taste (such as sriracha)
1 small zucchini, thinly sliced
1 (8 7/8 ounce) package udon noodles
1 cup frozen peas

Preparation

Fry tempeh, zucchini, and onion in olive oil until the onion is soft and slightly brown.
Boil water for noodles.
Cook noodles according to package directions.
4 minutes before noodles are done, add frozen peas.
Rinse pasta and peas when done.
In a blender, combine 3/4 cup cashews, garlic, soy sauce/braggs amino, vinegar, sugar, sesame oil, chili.
Blend until smooth, and add to tempeh, zucchini-onion mixture.
Pour cashew mixture over noodles, stir to combine, garnish with remaining cashews, and serve.