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Cut the potatoes and tempeh in roughly the same size smallish cubes.
Finely chop up 250g of white onions and sauté in a bit of oil with 2-3 tsp of minced garlic in a large soup pan until they brown a bit.
Add 750ml of boiling water, 600g of cubed potatoes, 200g of cubed tempeh and all other ingredients apart from the cashew cream.
To make the cashew cream, add 200ml of water and 50g of cashew nuts into a blender and blend until you get a very smooth sauce.
When done, add the cashew cream to the gulasch and cook until the potatoes are done (around 30 minutes).
If needed, add a bit more water - the consistency should be between a stew and a soup.