Tempeh Swedish ‘Meatballs’

with Creamy Cashew Gravy


‘Meatballs’ Ingredients

1 200g package of tempeh
¼ cup of fine bread crumbs
¼ tsp all spice mix
¼ tsp nutmeg
1 tsp garlic powder
1 tbsp chia seeds ground up
1 tbsp olive oil
½ a shallot diced finely
3 sprigs of thyme

Cashew Sauce Ingredients

1 cup cashew cream
1 tbsp worcestershire sauce (or vegan alternative)
1 tbsp dijon mustard
3 tbsp vegan butter


  1. Soak ¾ cup of unsalted cashews in water 24 hours before you plan to make the recipe, when ready strain the cashews and blend in a high powered blender, slowly adding water until it’s the consistency of a thick alfredo sauce
  2. Shred the tempeh in a cheese grater and mix with all the other ‘meatball’ ingredients
  3. Use your hands to squish together the ‘meatball’ mixture, adding more oil if needed, until you are able roll the mixture into golf-sized balls
  4. Heat up a generous amount of olive oil on a pan on medium heat
  5. Cook the ‘meatballs’ until they are nice and brown on all sides in a pan and then bake in oven for 15 minutes.
  6. While they are cooking, heat the vegan butter in another pan on low/medium heat, once the butter is melted stir in the cashew cream and the rest of the ingredients
  7. Stir the sauce until it is all mixed together, add more water if needed, it should be the consistency of a gravy
  8. Spread the cooked sauce on a plate top with the cooked meatballs and fresh thyme and serve!