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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.
INGREDIENTS FOR ROSEMARY GARLIC CASHEW CREAM
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.
WAYS TO USE THIS CASHEW CREAM
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.
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.
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.
Looking to get even saucier? You’ll also love the recipes for this Creamy Cilantro Dressing and this Blueberry Balsamic Vinaigrette!
PrintRosemary Garlic Cashew Cream
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.
- 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
Ingredients
- 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
- 1–2 Garlic cloves
- ½ tsp Salt
- 1/4 tsp Black Pepper
- 6 tbsp Filtered Water, plus more if necessary
Instructions
- Add all ingredients to a high-speed blender and process until smooth and creamy. If necessary, add additional water in 1 tbsp increments.
- Transfer into a sealable container and store in the fridge for up to 2 weeks. Use as desired!
Notes
- 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.
Keywords: Rosemary Dressing, Rosemary Garlic Dressing, Cashew Cream, Vegan Rosemary Dressing
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Made this first when the receptor for root pancakes came out(which are also a 10/10) and made it today as a pasta sauce! So good highly recommend!
★★★★★
Now I need to try it on pasta! Thanks for the review, Val!
2nd time making this and your hearty mushroom risotto. honestly the best cream sauce and risotto i have ever had. thank you for sharing your light!
★★★★★
Thank you so much for making it!
is the black pepper necessary ?
It definitely helps add a layer of flavor, but depending on how you’re using it you could omit it if you didn’t have any or aren’t a fan of pepper.
This is delicious and can be used in tons of different ways! I’ve used it as a condiment for veggie burgers and mixed it up with cooked pasta as a pasta sauce! So good. I personally don’t love nutritional yeast so i left it out and i think it still came out great!
★★★★★
Those sound like great uses! Glad you’re putting it through its paces!
Made the risotto and the cashew cream yesterday and loved both! I will be serving this to guests soon . . . is there any way the risotto can be made in advance and reheated? If not, do you have any other tips for shortcuts that will cut down on the time needed to make the risotto while guests are here? (besides prepping all the ingredients in advance). Thanks!
Hey there! Unfortunately Risotto is a labor of love, and cannot be made in advance. I would suggest prepping all of the ingredients before your guests arrive, and maybe serving some light appetizers in the kitchen so you can all hang out while you make the risotto!
I’ve been using this with my AF smashed Yukon gold baby potatoes. I’ve overdone the use of cheese sauce but still wanted a creamy dipping sauce. This definitely filled the bill. I bet this would be fabulous in your tofu scramble!!!!!
★★★★★
I bet it would! If you give it a try let us know how it works out!
This was delicious! Thank you!
★★★★★
You’re very welcome, Melissa! It’s a favorite in my house too 🙂
Such amazing flavor! This recipe is super easy and I highly recommend using fresh herbs because it’s what adds such depth to the recipe.
★★★★★
Agreed! 🙂
Delicious on a baked potato!! My vegan neighbors raved about it. Thank you for sharing.
★★★★★
Aw that’s so great! Thanks!
This looks delicious! Is there any substitute for the nutritional yeast?
Not really, it has quite a unique flavor. You can leave it out if you’d like!
Do you think this recipe would work in a food processor instead of a high speed blender? My blender isn’t too great! Thank you – can’t wait to try!
I don’t think it would get as smooth, unfortunately
This is the best homemade cream/dressing I ever tried! Love all your recipes!
★★★★★
I’d have to agree with you on that one, Florence! Thank you 🙂
I made this today to go with the warm lentil salad and roasted veggies. Its so good!! Even my meat eating husband loves it. Thank you so much for all you do!
★★★★★
Thank YOU, Van!
I am going to make this to go with baked sweet potatoes and fresh veggies at Thanksgiving. One question…I have black garlic and was wondering if you think that would work as well, I am only concerned about the appearance as it would probably be darker
Black garlic is simply regular garlic that has been fermented. Unlike regular garlic, black garlic is pungent and spicy.
Can you use almonds instead of cashews?
I don’t think that would work as Almonds are not as soft – if you do try, I would use blanched (peeled) almonds and soak them! You may also need more liquid to smooth things out
Can this dressing be frozen?
I don’t think so, it will separate. I’ve had it last for up to 3 weeks in the fridge for me though!
I added 2 cups of water by mistake so then i added a blob of tahini so it wouldnt go to waste and it turned out to a delicious thick dressing! I used it over the pancakes and over everything else I ate that day!! haha can’t wait to get the recipe right next time and try the cream, I’m sure its sooo delicious.
ooh yum!
Omg ….thanks Calitin! This is so good! I have been watching you on YouTube and this is my first cashew dressing recipe! Thanks again! Love your channel and your website.
Thank you, Cindy!
I just discovered your recipes and I’ve made the oven fries and this cashew cream. Both are SOOO delicious and I can’t wait to try more of your recipes! Thank you so much for sharing your creations with us!
Thanks, Tricia! I’m glad you are enjoying them 🙂
This look so flavoursome and delicious!!
It IS!!!
WOW!!! This looks seriously DELICIOUS! I will 110% be trying this out!
I think you’ll love it, Chrissy!