• Add cashews to a small bowl and cover with boiling water. Let them soak while you start cooking.
• Preheat your oven to 400. Line a baking sheet with parchment paper. Combine all meatball ingredients in a large bowl and mix well using your hands. Form into 2 inch balls. You should have 11-12 meatballs total. Add them to the baking sheet and bake for 20 minutes.
• Meanwhile, heat 1 tbsp olive oil to a large skillet over medium heat. Add the onions, mushrooms, and garlic and saute for 3-4 minutes until onions become translucent, mushrooms begin to soften, and garlic is fragrant. Pour in the sherry and stir, using a spoon to scrape up any brown bits from the bottom of the pan. Pour in the broth, then simmer on low while you make the "sour cream".
• Drain the cashews and add to a blender along with the 1/2 cup coconut milk and lemon juice. Blend for 1 minute or until very thick and creamy. You can also sub 1/2 cup water for coconut milk if you strongly dislike any coconut taste.
• Stir the "sour cream" into the pan and bring it to a boil over medium heat. Whisk vigorously as it bubbles until you don't see anymore lumps and the sauce is smooth. When the meatballs come out of the oven, add them to the pan. Taste test and add more salt if needed. Serve over mashed potatoes, mashed cauliflower, or gluten free pasta and top with parsley, if desired. Enjoy!

Stovetop Version

• Mix all of the meatball ingredients together and form into balls (you should have 10-12 per 1 lb of meat). Heat the oil in a pan and add the meatballs. Brown them on all sides. Remove the meatballs to a plate using a slotted spoon.
• Add in the onions, mushrooms, and garlic. Saute them for 3-4 minutes until they begin to soften. Add in the sherry and scrape up any brown bits on the bottom of the pan. Add in the chicken broth, stir, then adding the meatballs back into the pan. Let them them simmer on low while you make the cashew cream. 
• Stir the cashew cream into the pan. Turn the heat to medium and stir until no lumps remain. Serve and enjoy!