Name: Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce Recipe
Prep time: PT-490262H56M
Cook time: 25 min
Total time: PT-490262H56M
Cuisine: Vegan
Ingredients: 2 tablespoons extra virgin olive oil, divided; 1 cup cooked russet potato, roughly chopped (about 1 medium russet potato); 1½ cups yellow onion, roughly chopped (about 1 medium onion); ½ cup carrot, roughly chopped (about 1-2 medium-size carrots); ½ cup celery, roughly chopped (about 2-3 ribs celery); 8 ounces cremini mushrooms, roughly chopped; 1 tablespoon minced garlic (about 2-3 cloves); 1 cup walnuts; 1 cup quinoa flakes or 1 cup oats pulsed to a crumb in the food processor; 1 tablespoon tamari; 1 tablespoon nutritional yeast; 1 teaspoon dried oregano; 1 teaspoon dried thyme; ½ teaspoon celery salt; Salt & pepper, to taste; 1 cup raw cashews; 1 tablespoon extra virgin olive oil; 1 shallot, roughly chopped (about ¼ cup); 1½ cups vegetable broth; 2 garlic cloves, minced (about 1 tablespoon); 1 tablespoon dijon mustard; 1 tablespoon tamari

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If you’ve been on the lookout for a plant-based comfort dish that feels indulgent yet wholesome, you are in for a treat with this amazing Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce Recipe. These meatballs pack a meaty, satisfying texture from a blend of earthy cremini mushrooms, nourishing quinoa flakes, and hearty walnuts, all brought together with fragrant herbs and roasted vegetables. Paired with a luscious, tangy cashew cream sauce, this dish delivers decadence without any dairy or gluten, making it perfect for cozy dinners or impressing friends who want to eat healthier or plant-based. You’ll soon see why this recipe quickly became one of my absolute favorites to share!

Ingredients You’ll Need

The image shows seven small bowls arranged on a white marbled surface, each filled with a different chopped ingredient. From the top left, there is a wooden bowl with bright orange carrot slices, next to it a small bowl with finely chopped garlic. Below that, a white bowl contains pale green celery pieces, and beside it, a white bowl holds chopped white onions. To the right, a golden scoop with a wooden handle is filled with rolled oats. Below the onions, there is a white bowl with chunks of pale yellow potato, next to a small bowl filled with brown walnut halves. At the bottom right, a patterned small bowl holds sliced brown mushrooms. The items are neatly placed with clear separation between each bowl. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to nailing this recipe. Each element is not only simple and whole-food based but also vital for creating the irresistible texture, rich flavors, and beautiful balance of the dish.

Extra virgin olive oil (2 tablespoons, divided): Brings a fruity richness and helps sauté the vegetables for deep flavor.
Russet potato (1 cup cooked, roughly chopped): Adds moisture and a starchy binder to the meatballs for the perfect tender bite.
Yellow onion (1½ cups, roughly chopped): Provides sweetness and depth when sautéed.
Carrot (½ cup, roughly chopped): Offers subtle sweetness and vibrant color.
Celery (½ cup, roughly chopped): Adds an aromatic crunch and boosts umami.
Cremini mushrooms (8 ounces, roughly chopped): The star ingredient for that earthy, meaty backbone.
Minced garlic (1 tablespoon): Infuses the meatballs with bold flavor.
Walnuts (1 cup): Introduce a crunchy texture and healthy fats that mimic traditional meat.
Quinoa flakes (1 cup): Act as a gluten-free binder with a subtle nuttiness; oats can be used as an alternative.
Tamari (1 tablespoon): Brings savory, salty richness that elevates all the flavors.
Nutritional yeast (1 tablespoon): Adds a cheesy, umami punch without dairy.
Dried oregano (1 teaspoon) and thyme (1 teaspoon): Fill the meatballs with herbaceous warmth.
Celery salt (½ teaspoon): Enhances the natural flavors subtly.
Salt & pepper (to taste): Essential seasonings to round out the dish.
Raw cashews (1 cup): For the creamy, dreamy cashew sauce base.
Shallot (1, roughly chopped): Offers a delicate onion flavor to the sauce.
Vegetable broth (1½ cups): Adds depth and smoothness to the cashew cream.
Minced garlic (2 cloves): Infuses the sauce with aromatic love.
Dijon mustard (1 tablespoon): Gives the cashew sauce a subtle tanginess and complexity.

How to Make Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce Recipe

Step 1: Cook the Russet Potato

Start by prepping the russet potato, which will bring a lovely creamy texture to your meatballs. You can either bake it in the oven at 400°F for about 45 to 60 minutes or microwave it for roughly 5 minutes, depending on its size. Once cooked, let it cool down before roughly chopping. This step is crucial because the potato acts as the gentle binder, keeping all your meatballs delightfully tender without any eggs.

Step 2: Sauté the Vegetables

While the potato is cooking, heat a tablespoon of olive oil in a large skillet. Add the yellow onion, celery, and carrot, and sauté for 5 minutes until the onion turns translucent and the veggies start to soften. Then, toss in the mushrooms and minced garlic, cooking for another 10 to 12 minutes until everything is beautifully browned and tender. This vegetable medley creates the foundation for that rich, meaty texture inside the meatballs.

Step 3: Prepare the Meatball Mixture

Pulse the walnuts in a food processor until crumbs form, then add the chopped cooked potato and quinoa flakes and pulse again to finely combine. Now, add your sautéed vegetables, tamari, nutritional yeast, oregano, thyme, celery salt, salt, and pepper. Pulse until everything comes together into a uniform, dough-like mixture. Don’t hesitate to scrape down the sides of the processor to ensure even blending. This mixture forms the heart of your meatballs and will hold together perfectly after chilling.

Step 4: Chill and Shape the Meatballs

Transfer the mixture to a large bowl, cover it, and refrigerate for at least one hour. Chilling firms the mixture, making it much easier to roll into meatballs. When ready, preheat your oven to 400°F and line a baking sheet. Use about 1½ tablespoons of mixture per meatball and roll into balls, spacing them about an inch apart. You should get around 26 meatballs. Lightly brush or spray with the remaining olive oil for an attractive golden finish after baking.

Step 5: Bake to Perfection

Bake the meatballs for 25 minutes, turning golden and firm to the touch. The oven’s heat helps them develop a delightful crispness on the outside while staying soft and juicy inside—the kind of texture you never expect from a vegan recipe but absolutely crave.

Step 6: Make the Cashew Cream Sauce

While the meatballs chill and bake, soak the raw cashews by bringing 2 cups of water to a boil, then removing it from heat and adding the cashews. Let them soak for 30 minutes before draining and rinsing. Next, gently cook the shallot and garlic in olive oil over low heat until fragrant—no more than 5 minutes. Transfer the soaked cashews, cooked shallots and garlic, vegetable broth, dijon mustard, and tamari to a blender. Blend until silky smooth, then warm the sauce on the stove before serving. This sauce is the perfect tangy, creamy partner for the earthy meatballs.

How to Serve Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce Recipe

The image shows a white plate with speckled brown dots filled with pale yellow flat noodles as the bottom layer, topped with six round meatballs covered in a creamy beige sauce. The meatballs are sprinkled with small chopped green herbs and ground black pepper for texture. A shiny gold fork is placed on the right side of the plate, resting partly on the noodles. The plate sits on a white marbled surface next to a beige textured cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your dish, sprinkle freshly chopped parsley or basil on top for freshness and bright color. A pinch of smoked paprika or a drizzle of extra virgin olive oil adds a lovely finishing touch. These little details transform the plate into a feast for the eyes and the palate.

Side Dishes

This recipe pairs beautifully with a variety of sides. Serve it alongside zucchini noodles, gluten-free pasta, or creamy mashed potatoes for a hearty meal. A crisp green salad or roasted seasonal vegetables bring balance and texture contrast to the plate.

Creative Ways to Present

Want to wow guests? Present these vegan meatballs atop polenta or stuffed into warm pita pockets with fresh greens and a drizzle of cashew cream sauce. You can also skew them as appetizers or serve over a bed of sautéed kale for a stunning, healthy presentation.

Make Ahead and Storage

Storing Leftovers

Allow the meatballs to cool completely, then transfer to an airtight container. They will keep well in the refrigerator for up to 4 days. Keeping the cashew cream sauce separate helps maintain freshness and texture.

Freezing

This recipe freezes wonderfully! Arrange the cooled meatballs on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months, perfect for having a quick comforting meal ready at any time.

Reheating

Reheat the meatballs in a preheated 350°F oven for about 10-15 minutes until warmed through and crisp again on the outside. Gently warm the cashew cream sauce on the stove or microwave. Combining the two at serving ensures the sauce stays luxuriously creamy.

FAQs

Can I substitute the quinoa flakes with something else?

Absolutely! Rolled oats or oat flour make a fantastic substitute and help bind the mixture just as well. Just pulse them in a food processor to get a crumbly texture similar to quinoa flakes.

Do I need to soak the cashews overnight?

No need to soak overnight here. Boiling water soaking for 30 minutes softens them enough to blend into that creamy, velvety sauce quickly and easily.

Are these meatballs gluten-free?

Yes, as long as you use gluten-free tamari (a type of soy sauce) and quinoa flakes or oats certified gluten-free, this recipe is entirely gluten-free and friendly for many dietary needs.

Can I make these meatballs without a food processor?

A food processor makes this recipe much easier, but if you don’t have one, finely chop the vegetables and nuts by hand and mash the potato thoroughly. It may take more effort but the results will still be delicious.

How long do the meatballs last after cooking?

Cooked meatballs stored properly in an airtight container in the fridge will last about 4 days. For longer storage, freezing is best to maintain the texture and flavor.

Final Thoughts

It’s rare to find a vegan dish that feels both indulgent and nourishing, but this Vegan Mushroom Quinoa Meatballs with Cashew Cream Sauce Recipe does just that perfectly. With simple ingredients, soulful flavors, and that creamy sauce, it’s a recipe I hope you’ll make again and again. Once you try it, these meatballs may just become your go-to for cozy dinners, gatherings, or whenever you crave a warm plant-based hug on a plate!