Rosemary 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.
- 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
- 1–2 Garlic cloves
- ½ tsp Salt
- 1/4 tsp Black Pepper
- 6 tbsp Filtered Water, plus more if necessary
- 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