In this dairy free version of Turkey Swedish meatballs, I use cashew cream mixed with chicken stock as the based for the creamy gravy. Often, cashew cream is associated with vegan or vegetarian cooking, but I find that it is a great dairy free alternative for anyone. Not only is it dairy free but compared to dairy cream, cashew cream it is arguably nutritionally superior.
While it is still high in calories and fat, cashews are full of healthy fats. 76% of the fat from cashews are a combination of monounsaturated and polyunsaturated fats (the good stuff). On the other hand, the fat in cream is comprised of 62% saturated fat (the not so good stuff). Cashews also contain tons of protein and fiber. 1 cup of cashews contains 24g of protein and 4.3 g fiber while cream contains 0g of fiber and only 4.9 g protein per 1 cup.
In summary, even if you aren’t dairy-free or vegan, cashew cream may be worth trying. Nutritionally, you are just getting a lot more out of it. Plus, the added protein and fiber help to keep you feeling full for longer which is always a bonus. If you are new to cashew cream this Turkey Swedish meatball recipe is a great way to start.
- 1 lb ground turkey
- 1/4 onion diced
- 1 tsp salt
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp pepper
- 1 egg
- 2 tbs ground flax can substitute with bread crumbs
- 2 cups chicken stock
- 1 1/2 tsp worcestershire
- 1 tsp Dijon
- 1/2 cup cashew cream
- 1 tsp cornstarch
- 1 tsp water
- fresh sage for garnish (optional)
- 1/2 cup raw cashews
- 1/4 cup water
Soak 1/2 cup cashews with just enough water to cover for at least 3 hours or overnight. Remove form soaking liquid and blend with 1/4 cup of water until smooth. If you do not have time to soak for 3 hours you can boil the cashews for 10-15 minutes. This will work in a pinch, but the result may not be as smooth.
Preheat oven to 400 degrees
Prepare baking sheet with parchment
In a large bowl combine turkey, diced onion, salt, nutmeg, allspice, pepper, egg, and ground flax. Use your hands to mix well. Then form into small golf ball sized meatballs and line up on the prepared pan.
Place the prepared pan with the meatballs in the oven and bake for 20 minutes or until cooked through.
While the meatballs are cooking in a saucepan, heat chicken stock, Dijon, Worcestershire, cashew cream and bring to a boil.
In a small bowl combine 1 tsp cornstarch and 1 tsp water then add cornstarch mixture to the saucepan to thicken the sauce.
Season to taste with salt and pepper.
Once the meatballs are done, add them to the saucepan and bring to a boil again. Once heated through, serve immediately with mashed potatoes, or cauliflower and a veggie of choice and enjoy!