Swedish Mushroom Meatballs
[Vegan]

To Make the Meatballs:

1. Heat oil on medium heat. Add mushrooms and cook down for a few minutes before adding onion and garlic. Take off heat when onions are translucent. Set aside until cooled a bit.
2. In a medium bowl, add all ingredients (including mushroom mixture). Mix until all ingredients are incorporated. If needed, mix with clean hands.
3. Preheat the oven to 400°F.
4. Roll into balls a little smaller than a golf ball. If they seem crumbly, make sure you are pressing/rolling them firmly, a dryer mixture results in better-textured meatballs.
5. Place on a baking sheet lined with parchment paper. Bake for 20-30 minutes, turning over at the halfway point. Take them out when they have a lightly browned outer crust.

To Make the Sauce:

1. Add cashews, water, vinegar, liquid aminos, and mustard to a blender. Blend on high until completely smooth.
2. Heat butter in a large skillet. Add flour. Whisk constantly for a few minutes.
3. Pour in cashew mixture along with the vegetable broth. Bring to a simmer. The sauce will begin to thicken. Add salt and pepper.
4. Add meatballs and sprinkle with the fresh parsley.
5. Serve.