When served over meatballs that have already been cooked, a thick and creamy Swedish meatball sauce is a satisfying dish. This quick and simple recipe yields enough sauce to cover 10 ounces of frozen meatballs. Over rice or egg noodles, serve.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 1 cup |
Ingredients
- ¼ cup raw cashews
- 1 tablespoon white miso paste
- ¾ teaspoon lemon juice
- ¾ teaspoon white vinegar
- ¼ cup water
- 7 tablespoons vegan mayonnaise
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- ¼ teaspoon dried mushroom powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch ground black pepper
Instructions
- Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
- While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
- Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
- Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
- Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.