Soak your cashews in boiling water for 10 minutes.

Drain and blend your soaked cashews and the rest of the ingredients for the cashew cream in a high speed blender. Adjust salt and lemon juice to taste.

In a bowl, combine all the ingredients for the meatballs and mix with your hands or a spatula (I find hands are the best and it's fun!)

Take about 1 oz. of the meatball mixture and roll into a ball. I used a scooper to make sure they were all the same size.

When all meatballs are rolled, add some oil to a pan over medium heat. Once oil is heated, add the meatballs and brown them on all sides.

After meatballs have browned, remove from the pan and set aside.

In the same pan let's make the gravy. Add the vegan butter and melt. Once melted, whisk in the flour a tablespoon at a time to form the roux. Cook for a minute or so.

Add the beefless or veggie broth slowly, about 1/2 cup at a time, whisking the entire time to combine and avoid lumps. Repeat until all the broth is whisked in.

Then add the soy sauce, Dijon mustard, worcestershire, and vegan sour / cashew cream. Adjust to taste.

Drizzle as much gravy as you like over the meatballs and serve with pasta, mashed potatoes or on a hoagie roll!

ENJOY!