Directions

  1. Preheat oven to 400°F; line a rimmed baking pan with parchment paper. Pulse cremini mushrooms, walnuts and 2 tablespoons parsley in a food processor until small pieces remain; transfer to a large bowl. Pulse cauliflower in a food processor until small pieces remain; add to cremini mushroom mixture. Purée banana and oil in a food processor until smooth; add to cremini mushroom mixture. Stir ¼ cup nutritional yeast, flour, garlic powder, and ½ teaspoon each salt and pepper into mushroom mixture; form into 16 (2-inch) balls and place on prepared pan. Bake meatballs 25 minutes or until browned.
  2. Purée milk, cashews, mustard, vinegar, Worcestershire sauce, crushed red pepper and remaining 3 tablespoons nutritional yeast in a blender on high until smooth.
  3. Transfer cashew mixture to a large skillet; stir in shiitake mushrooms, and remaining 1 tablespoon parsley, and ½ teaspoon each salt and pepper. Heat cashew mixture over medium heat 5 minutes or until slightly thickened and heated through, stirring frequently. Makes about 2 cups.
  4. Serve meatballs topped with sauce garnished with parsley, if desired.

Tips & Tricks

Cashew mixture can be prepared, covered and refrigerated up to 5 days in advance. For a thinner sauce, add unsweetened almond milk, 1 tablespoon at a time, to achieve desired consistency.