• Thee Burger Dude

Vegan Swedish Meatballs

Let's VEGANIZE a childhood classic! Saucy, meaty and super dang good!

There's not too much to say about this other than it's one of the most comforting meals I've ever had! I honestly could dive into a giant tub of meatballs and mashed potatoes Scrooge McDuck style and be just fine.

You can eat these as is with noodles, or with mashed potatoes, or you can do like I did and slap some potatoes and meatballs between a grinder roll and have a Swedish Meatball Sub! Either way, you're winning!

Now one thing that's unique to this dish is the addition of sour cream to the gravy. You can totally use store-bought sour cream (vegan of course) or you can make the sour cream that I made with cashews as the base. A lot of cashew based sour cream recipes use lemon juice or vinegar to get that sour flavor, but I'm using lactic acid, which gives it a much tangier, almost cheese like flavor. I'm not entirely sure it tastes exactly like sour cream, but it's so freaking good and really elevates the gravy beyond any I've had before or since. So if you can get your hands on the ingredients, I highly suggest giving it a go. Here's a link for the LACTIC ACID.

I'm also using a couple other totally optional ingredients in the sour cream, such as Sodium Citrate (to help make it smoother) and Titanium Dioxide (to make it whiter) both of which are totally optional so don't sweat it if you aren't a weirdo and have some on hand like me.

Also worth noting that you will need a high speed blender for the cashews, other wise they might come out kind of gritty!

That being said if you want to make a more traditional vegan sour cream, just do a google search, there's loads of recipes that use more common ingredients. I was just looking to use the lactic acid and have some fun experimenting.

Here's a video too!

Traditional Swedish meatballs use a combination of beef and pork, so for mine I used half Impossible meat and half Beyond Sausages. Feel free to do whatever combination you want, or just use all or one of the other, up to you! For the egg, I used Just Egg. If you don't have access to that use any egg replacer you want except a Flax Egg. I haven't tried it with a flax egg, but it might get too goopy. You can also just use some plant milk instead!

This recipe makes plenty, so you'll have leftovers, and these heat up great, so it's perfect for lunch the next day, or a lazy dinner!

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This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!



  • 12 oz. plant-based meat

  • About 1/2 pound plant-based sausage (crumbled)

  • 1/4 cup vegan egg (or plant milk)

  • 1/3 cup breadcrumbs

  • 2 Tbsp chopped parsley

  • 1 small shallot (finely chopped)

  • 5 cloves garlic (minced)

  • 1/2 tsp allspice

  • 1/2 tsp nutmeg

  • 1 tsp smoked paprika

  • 1/2 tsp white pepper

  • Salt and pepper to taste

  • More parsley (for garnish)


  • 1/4 cup vegan butter

  • 1/4 cup flour

  • 2 cups beefless broth

  • 1/4 cup vegan sour cream

  • 2 tsp soy sauce

  • 1 Tbsp Dijon mustard

Sour Cream

  • 1 cup cashews

  • 1/2 cup water

  • 1 - 1 1/2 tsp Lactic Acid

  • 1/4 tsp salt

  • 1/2 tsp sodium citrate (optional)

  • 1/2 tsp titanium dioxide (optional)


  1. Soak your cashews in boiling water for 10 minutes.

  2. Drain and blend your soaked cashews and the rest of the ingredients for the sour cream in a high speed blender. Adjust salt and lactic acid to taste.

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

  4. Take about 1-2 oz. of the meatball mixture and roll into a ball. I used a scooper to make sure they were all the same size.

  5. 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.

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

  7. In the same pan let's make the gravy.

  8. 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.

  9. Add the beefless broth slowly, about 1/2 cup at a time, whisking the entire time to combine and avoid lumps.

  10. Cook for 1-2 minutes, then add the soy sauce, Dijon mustard, and finally the sour cream. Adjust to taste.

  11. Add the meatballs back into the pan and stir to combine. Simmer for about 5-10 minutes.

  12. Serve with noodles of choice, mashed potatoes or on a hoagie roll!

  13. ENJOY!

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