Tempeh Croquettes With Cashew Cream

February 20, 2020
Created by Chef Callyn Graf
25 minutes
Serves 4-6
  • Croquettes
  • 2 cups water
  • 1 (8 oz) pkg tempeh
  • 2 Tbsp brown sugar
  • 1 Tbsp olive oil
  • 2 Tbsp tamari
  • 2 cloves garlic
  • 1/2 tsp fennel seeds
  • 1/4 tsp sage
  • 1/4 tsp dried thyme
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried marjoram
  • Pinch of cayenne
  • Salt and freshly ground pepper
  • Avocado oil, for frying
  • Cashew cream
  • 2 cups raw whole cashews
  • Water
  • 1 lemon, zested and juiced
  • Salt and freshly ground pepper

To make the croquettes, bring water in a saucepan over high heat to a boil. Break tempeh in half and add to water along with brown sugar, reduce the heat to low, and let the tempeh simmer, about 5 minutes.

In the bowl of a food processor fitted with the blade attachment, add the tempeh, olive oil, tamari, garlic, fennel seeds, sage, thyme, paprika, marjoram, cayenne, and season with salt and pepper. Pulse mixture until coarse in texture, about 10-12 pulses.

Spoon up heaping tablespoonfuls and form into tall croquettes about 1 1/2” in diameter. Repeat with the remaining mixture. In a nonstick small frying pan over medium-high heat, add a drizzle of avocado oil. When oil shimmers, add croquettes and cook until browned on the first side, 3-5 minutes. Turn over and brown the second side, another 3-5 minutes. Transfer to a plate.

To make the cashew cream, in a bowl, add cashews and cover with water. Cover bowl and refrigerate overnight until cashews are doubled in size.

In a blender, add cashews and soaking water, zest of 1 lemon and juice of ½ lemon. Season with salt and pepper and blend until mixture is smooth, about 30 seconds. Taste and adjust seasonings as necessary.

Transfer to a small saucepan over low heat and simmer until warmed through. Serve with the tempeh croquettes.