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
½ 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 that’s 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.