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rosemary garlic cashew cream sauce mason jar

Rosemary Garlic Cashew Cream Sauce

Total Time 15 minutes


  • 2 cups raw cashews
  • 2 cloves garlic
  • 1/3 cup nutritional yeast
  • 1 1/4 cup chicken broth
  • 2 sprigs rosemary


  1. Soak the cashews in water for at least 2, up to 8 hours. If soaking over night, be sure to refrigerate. Drain and rinse the cashews.

  2. Add the cashews to the food processor with garlic, nutritional yeast, and chicken stock. Blend until smooth and creamy. 

  3. Pull the rosemary leaves from the stems. Add to the cashew cream sauce and pulse until blended through. Store refrigerated for 7-10 days.