Start by boiling generously salted water for the pasta. Follow instructions on pasta box for timing and set aside once cooked.

*Meanwhile, add raw cashews into a small pot and cover with water. Bring to a boil. Cover the pot and remove from heat. Let sit for 15 minutes to soak cashews. Drain before using.

Once the cashews are ready, add all cashew cream ingredients to a blender. Blend on high for 2 minutes or until creamy.  Set aside. 

To make the tempeh pancetta, add minced garlic, soy sauce, olive oil, maple syrup, apple cider vinegar, liquid smoke, and black pepper to a medium-sized bowl. Whisk to combine. Dice tempeh into small cubes about one centimeter big. Add tempeh to marinade and mix with a spoon. Cook tempeh, with marinade, in a small skillet over medium-high heat until browned throughout, about 5 minutes (see photo).

In a large pan, add 3-4 cups of your favorite marinara sauce and heat over medium-high heat. Add vodka, stir frequently to reduce the sauce by 1/4 cup or until the vodka smell dissipates (about 20 minutes).

Once vodka sauce is ready, add your cashew cream mixture and stir to combine. Then add the cooked tempeh "pancetta" and stir to combine. Serve warm over penne.