Rosemary Garlic Cashew Cream (7 Ingredients!)

GFGluten Free

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This Rosemary Garlic Cashew Cream is so delicious, you’ll want to put it on anything and everything! A perfect plant-based dip, spread, or dressing.

Ya know when you make something so good, your eyes roll back in your head and you can’t help but do a little dance? This was one of those times. Maybe it’s just me, but this Rosemary Garlic Cashew Cream is seriously AMAZING. Like, all of my favorite flavors wrapped into one amazing. And I’ll-put-this-on-everything-and-anything amazing.

glass jar of rosemary garlic cashew cream on wood cutting board



ingredients for rosemary garlic cashew cream on wood cutting board

I mean, what doesn’t sound good about creamy Cashews, fresh Rosemary and Thyme, and spicy Garlic all whipped up into one decadent spread?! I even added a little Nutritional Yeast (aka Vegan Crack) in there too for some umami goodness and next-level flavor.


Truth be told, I originally created this recipe to go with some savory Root Veggie Pancakes (recipe coming soon!) because I thought it would be a fun and herb-y vegan alternative to Sour Cream. But then I actually *tasted* my recipe idea and realized that this magic could NOT just be limited to pancakes.

That would be a great great disservice, my friends.

overhead shot of knife dipped into glass jar of rosemary garlic cashew cream

So, then I decided to massage it into a Kale Salad one night. And then I thinned it out with a little water and used it as a creamy Pasta Sauce. And then I was really hangry one day and straight up dipped some Carrots and Roasted Sweet Potato chunks into it. Truth be told, I don’t think I’ve found an application where this Cream isn’t amazing.

rosemary garlic cashew cream in glass jar with fancy knife on wood cutting board

I know it doesn’t look like much, but trust me, this stuff is the good stuff. I can already tell you now that this Cashew Cream is going to become a From My Bowl kitchen staple (much like my Smoky Tempeh). You’ll probably also see it pop up in a few more recipes on the blog too 😉

If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl. I love seeing your delicious recreations! Also, leave a comment below telling me YOUR favorite way to use this spread. Mostly because I’d love to have an excuse to make this again and try it out.

overhead shot of swirled rosemary garlic cashew cream

Looking to get even saucier? You’ll also love the recipes for this Creamy Cilantro Dressing and this Blueberry Balsamic Vinaigrette!


Rosemary Garlic Cashew Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 12 reviews

This Rosemary Garlic Cashew Cream is so delicious, you’ll want to put it on anything and everything! A perfect plant-based dip, spread, or dressing.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 10 minutes
  • Yield: about 1 1/4 cup 1x
  • Category: Sauce
  • Method: Blender
  • Cuisine: American


  • 1 cup Cashews, soaked in water for at least 4 hours
  • ½ tsp Fresh Rosemary
  • 1/2 tsp Fresh Thyme
  • 2 tsp Nutritional Yeast
  • Juice of ½ Lemon
  • 12 Garlic cloves
  • ½ tsp Salt
  • 1/4 tsp Black Pepper
  • 6 tbsp Filtered Water, plus more if necessary


  1. Add all ingredients to a high-speed blender and process until smooth and creamy. If necessary, add additional water in 1 tbsp increments.
  2. Transfer into a sealable container and store in the fridge for up to 2 weeks. Use as desired!


  • I would strongly recommend using fresh herbs for this recipe – they truly do taste better!
  • This Cashew Cream is rather thick, sort of like a Sour Cream consistency. If you’d like to thin it out for a dressing or sauce, simply whisk it with a little water beforehand.
  • If you forget to soak your Cashews ahead of time, you can either (1) carefully pour hot water over them and let sit for 30 minutes, or (2) microwave them in water for 3 minutes and let sit until soft.

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This Rosemary Garlic Cashew Cream is so delicious, you'll want to put it on anything and everything! A perfect plant-based dip, spread, or dressing.

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi Caitlin! Your recipes look amazing. Just stumbled onto your blog and I’m glad I did. I was just wondering if you could recommend a good high speed blender? They are rather expensive but your cashew sauce just looks so darn good that I might need to get one.

    Thank you so much! Amanda

    1. I would say one of the best investments you can make is a high speed blender. You can splurge on a Vitamix or get the much more affordable one but still high quality – the Ninja.

    1. Hi Carolyn! You technically can, but it will become chunky/separated when defrosted. You can quickly re-blend it in a blender though and it should be fine!

  2. Wow!! You ain’t kidding!! It is wonderful. It did a world of good for the casserole. I can’t wait to eat it on bake potatoe.

  3. I occasionally eat fish (usually salmon or cod). I’m wondering if this would go well with it and how I would use it with fish. Suggestions?

    1. Rosemary Garlic Cashew Cream is a great addition to fish as it adds a rich and flavorful creaminess to the dish. You can put it on top after pan frying the fish or use as a dipping sauce. It can also serve as a spread on bread.

  4. This dish was so easy to throw together and tasted great! I was nervous some rice would be crunchy but it was perfect. The rosemary garlic cream sauce is a great addition and, in my opinion, is a MUST. Definitely adding this to the meal rotation for winter!

  5. Omg I am obsessed!! I sadly don’t have a blender so I bought vegan Oatly cream and added in the garlic, lemon etc which worked really well. Will try and make it from scratch one of these days though.

    This was so delish reheated for lunch the next day and makes a nice big batch! Always love your recipes.