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Creamy Gravy for Swedish Meatballs

15.12.2020 08:54

5 minutes prep time
10 minutes cooking time


375 ml vegetable broth (the best tasting one you have)
60 grams Planet Plant-Based cashew butter
2 tablespoons Planet Plant-Based coconut aminos
Ĺ teaspoon dijon mustard
2 teaspoons tapioca flour
2 teaspoons water
Sea salt and black pepper to taste


1. Add the broth, cashew butter, coconut aminos, and mustard to a saucepan. Bring to a
low boil over medium-high heat, whisking frequently.
2. While thatís heating up, whisk the tapioca into the tablespoon of water and set aside.
3. Once the broth mixture has come to a boil, whisk in the tapioca water. The gravy should
thicken instantly. Taste and season to taste.
4. Remove from the heat, add the Swedish meatballs, and serve immediately.

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