top of page

Vegan Swedish Meatballs

Looking for a delicious and comforting vegan recipe that will impress even the most skeptical of meat eaters? How about these vegan Swedish meatballs? This plant-based twist on a classic dish features hearty meatballs made from plant-based ingredients, simmered in a rich and flavorful dark stout ale.

But the real star of the show is the creamy gravy made from a savory cashew cream base, with added depth of flavor from vegan Worcestershire sauce and Dijon Mustard. Once the meatballs have cooked to perfection, they are gently simmered in the gravy until they soak up all the delicious flavors, ready to be poured over a bed of egg-free noodles, mashed cauliflower, steamed rice or mashed potatoes.

Not only is this recipe a delicious vegan alternative to a traditional Swedish meatball dish, but it is also incredibly easy to make. With just a few simple ingredients and minimal prep time, you can have a satisfying and indulgent meal on the table in no time. Whether you're cooking for a crowd or just looking for a cozy weeknight dinner, these Swedish meatballs are sure to be a hit with everyone at the table. So grab your apron and get ready to impress your friends and family with this yummy, 100% plant-based recipe!


  • 1 - 14 oz bag frozen plant-based meatballs (I prefer "Impossible Meatballs" brand)

  • 1 bottle or large can Dark Stout Ale (I prefer Guinness Extra Stout)

  • Vegetable broth (enough to cover the frozen meatballs and simmer for 25 minutes)

  • 1 tsp vegan bouillon ("Better Than Bouillon" brand is the BEST!)

  • 8 Tbsp vegan butter (1 stick)

  • 8 Tbsp flour

  • 4 cups veggie broth

  • 1 cup cashew cream (see recipe below)

  • 2 Tbsp vegan Worcestershire

  • 2 Tbsp Dijon mustard (I prefer Grey Poupon)

  • Salt & Pepper to taste

  • Egg-free noodles of your choice - Cook & keep warm*


  1. Prepare the cashew cream (recipe below).

  2. In a large pot, cook noodles per package instructions. Time your cooking with 30 minutes needed to prepare the meatballs & gravy.*

  3. In a medium pot, add the meatballs, dark stout, 1 tsp bouillon, and enough vegetable broth to cover the meatballs and allow simmering for 25 minutes. Cover and bring to a boil.

  4. Stir and reduce heat to a low simmer. Cook for 25 minutes.

  5. When meatballs have 10 minutes left to cook, begin preparing your gravy.

  6. In a deep skillet, over medium heat, melt the vegan butter, and sprinkle in the flour. Whisk it for 30 seconds; do not let it burn.

  7. Slowly add the 2 cups of broth while you continue to whisk the mixture until smooth.

  8. Whisk in the cashew cream, Worcestershire, Dijon, salt and pepper. The gravy should be smooth and creamy. Reduce heat to low, and taste-test it for any additional seasoning.

  9. When meatballs have cooked for 25 minutes, use a slotted spoon to remove them from the pot, and place them into the gravy mixture. Cook uncovered on low heat for 5 minutes.

  10. Spoon meatballs and gravy over noodles, and serve with cranberry sauce and grilled asparagus - YUM!.

Smaklig måltid!

Cashew Cream Recipe

  • 1-1/2 cups raw cashews (soaked in boiling water for 20 minutes & drained)*

  • 1 Tbsp apple cider vinegar

  • 1 clove of garlic, roughly chopped

  • 1 Tbsp nutritional yeast

  • 1/4 tsp garlic powder

  • 1/2 cup vegetable stock or broth

  • 1/2 cup almond milk (or other dairy-free milk)

  • 2 tsp Dijon mustard

  • 2 good pinches of salt

  • water or veggie broth as needed to thin sauce to desired consistency

Cashew Cream Instructions

  1. Add the soaked cashews to a food processor (I use a KitchenAid mini processor*).

  2. Add the apple cider vinegar, garlic clove, nutritional yeast, garlic powder, salt and veggie broth to the food processor. Cover and pulse at first to chop and mix ingredients.

  3. Run the food processor on high speed for 30 seconds. Remove the lid and scrape the sides, pushing ingredients down near blades. Add the almond milk, Dijon mustard and salt.

  4. Replace the lid and continue processing on high and scraping sides until you have a smooth and creamy consistency. If the texture is too gritty or thick, add a Tablespoon of water and continue to process it until you reach your desired consistency. It's ok if you need to add small amounts of water or broth while it's processing. The goal is to have a creamy sauce that spreads easily while building your casserole layers.


  1. Noodles are quick and easy to make for this dish, but you can also serve it over mashed potatoes, fluffy rice, or mashed cauliflower.

  2. If you prefer, you can soak cashews overnight in the fridge.

  3. This is the KitchenAid mini processor I use for making my cashew cream sauces.

  4. The cashew cream recipe above can be used for a variety of dishes, including vegan fettucine Alfredo, casseroles, pizza, lasagna, etc. It makes a great cheese or spread substitute! Make an extra batch for week-long recipes. Keep it covered in the fridge for up to 1 week.

  5. I highly recommend using a dark stout ale to simmer your meatballs. The alcohol will cook off completely, and the stout gives the meatballs a delicious and savory flavor. I use Guinness Extra Stout, but any good dark stout will do.

  6. Can't find vegan Worcestershire Sauce? Try this one.


Recent Posts

See All


bottom of page