Step 1

add the soaked cashews, vegan “chicken” broth, and water to a high-speed blender. Blend on high for 45-60 seconds, until the sauce is smooth and creamy. Set aside.

Step 2

warm 2 tablespoons of butter and the olive oil in a large pan over medium-high heat. Add the tempeh and cook for 2-3 minutes on each side, until golden brown. Set aside on a paper-towel lined plate and sprinkle with salt.

Step 3

melt the remaining tablespoon of butter in the pan and add the mushrooms; cook for 3-5 minutes, until the mushrooms begin to shrink and brown. Add the shallot, garlic, and thyme to the pan with a pinch of salt; sauté for 1 to 2 minutes, until the garlic is fragrant. Then, add the marsala wine and blended broth to the pan, along with 1/4 teaspoon of salt and black pepper to taste. Bring the mixture to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, stirring occasionally. The sauce should thicken slightly and darken in color.

Step 4

return the tempeh to the pan, reduce the heat to low, and simmer for an additional 3 to 5 minutes, until the sauce has thickened to your liking. Turn the heat off and season with additional salt and pepper to taste, if necessary.

Step 5

sprinkle with parsley (if using) and divide onto serving plates. Serve warm, and as desired; leftovers will keep in the fridge for up to 5 days.