Heat 1 tbsp of oil in a medium pan over medium-high heat.
Add the onions and saute for 4-5 minutes stirring frequently until they start to brown.
Add the mushrooms. Continue cooking for about 5 minutes or until tender and slightly browned. Remove the mushrooms and onions from the pan. Set aside.
Wipe out the pan with a wet cloth and return it to the stove.
In the same pan, heat 1 tbsp of oil over medium-high heat (may omit oil if using a non-stick pan). Add the ground beef and cook for about 5-7 minutes or until browned. Drain off any excess fat.
Return the mushrooms and onions to the pan with the beef. Add the vinegar and seasonings. Stir to combine and turn heat to low.
Cheese Sauce
Add the coconut milk, nutritional yeast, garlic powder, sea salt, and apple cider vinegar to a small saucepan. Heat over medium heat for 3-4 minutes or until it starts to bubble. Stir frequently to avoid burning/clumping. Turn heat down slightly as needed.
In a small dish, mix the tapioca starch in with the water, then add it to the cheese sauce. Continue cooking/stirring for 2-3 minutes allowing it to thicken, then remove it from the heat.
Remove the skillet from the heat and drizzle it with the cheese sauce. Garnish with parsley and serve.
Notes
Storage: You can store the meal in the fridge for 3-4 days, then just reheat in the microwave or on the stove. Prep Ahead: If cooking the meal ahead of time, store the sauce separate from the skillet meal, then reheat in the microwave or on the stove.To Freeze: You can also freeze the skillet meal and the sauce for at least a month in a tightly sealed freezer-safe container. Store the skillet meal and sauce separately. When you're ready to use them, just thaw them in the fridge then heat them up on the stove in a pan.