The Gluten-Free Cashew Tempeh Pasta recipe makes a hearty sized serving. The flavorful, creamy, nutty Asian inspired cashew sauce with the stir-fried tempeh, peppers, and onions, along with the chewy pasta and fresh pop of peas is such a culinary treat. This recipe is a great change up from the traditional weeknight pasta recipes.

Gluten-Free Cashew Tempeh Pasta [Vegan, Gluten Free]

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  • 1 cup cashews, toasted divided into 3/4 cup + 1/4 cup
  • 5 cloves garlic, minced and divided in half
  • 1/4 cup gluten-free soy sauce
  • 1/4 cup rice wine vinegar
  • 2 teaspoons tabasco sauce or hot sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon toasted sesame oil
  • 2 Tablespoons coconut oil
  • 1 package (8oz/227g) gluten-free tempeh, diced small
  • 1/2 onion, diced small
  • 1 red bell pepper, diced small
  • 1 package (approximately 12oz/340g) gluten free pasta
  • 1 cup frozen peas
  • 1/4 cup cilantro, chopped


  1. To toast raw cashews preheat oven to 350°F. Spread cashews out evenly on a baking sheet. Bake cashews for 8 minutes or until they become golden brown.
  2. To a high powered blender add 3/4 cup of toasted cashews, reserving the other 1/4 cup of toasted cashews for a garnish. Add half of the minced garlic, soy sauce, rice wine vinegar, tabasco sauce, brown sugar, and toasted sesame oil. Blend on high for 1 minute or until cashews are completely blended up and smooth. Set sauce aside.
  3. Start to bring a large pot of water with a pinch of salt to a boil. Meanwhile, in a large skillet melt coconut oil over medium heat. Add diced tempeh, onions and peppers, and cook for 8 minutes. Add minced garlic and continue to cook for 1 minute. When finished cooking remove from heat and set aside until pasta is ready.
  4. Boil gluten-free pasta according to package instructions. When there is 5 minutes of cook time remaining add frozen peas to the boiling pasta water. When the pasta has finished cooking and is al dente, drain.
  5. In the large pasta pot add the cashew sauce, pasta and peas, along with the stir-fried tempeh, peppers and onions. Stir to evenly coat all ingredients in sauce. Heat until warmed through. Garnish with cilantro, and remaining ¼ cup toasted cashews broken into small pieces. Serve immediately.


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