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Preheat oven to 350F
Heat a skillet with margarine on medium heat and cook diced onions, carrots, minced garlic and salt until soft
Add the cooked mixture to ground chicken, peas and celery salt, then form into meatballs
Heavily bread the meatballs in crushed cornflakes or breadcrumbs, then fry in light oil until crispy and transfer to a sheet to finish cooking in the oven
Reduce the pan with white wine and diced shallot over medium-high heat until soft
Reduce to medium heat and mix in margarine and chicken bouillon until melted
Mix in flour and cook for a couple minutes to make a roux, then stir in cashew milk until a smooth semi-thick sauce forms
Season the sauce with salt and pepper to taste
Serve the meatballs with sauce on mashed potatoes and garnish with fresh parsley