These IKEA-style vegan Swedish meatballs would be a fantastic main course over mashed potatoes or a saucy finger food that can be eaten with toothpicks. The gravy is inspired by my buddy Jessica Murnane’s book One Part Plant.
Note: If you don’t have cashew butter, you can soak 1/4 cup cashews overnight. Puree with the 1 cup vegetable broth in a high-speed blender until creamy and proceed with the recipe.