Vegan Cashew Rosemary Dressing

My family had a lot of leftover rosemary from the holidays that I wanted to use because, well, I love the smell and flavor of rosemary. You can use this not only as a dressing, but as a sauce on chicken, fish, or other meat, vegetables, or even in a wrap or as a dipping sauce.

Makes about 2 cups

Ingredients

• 1 cup cashews

• 1/4 cup EVOO

• 1 tsp balsamic vinegar

• 1/2 cup unsweetened almond milk (or warm water)

• 1/4 Tbsp freshly chopped rosemary

• 2 minced garlic cloves, or 1/4 tsp ground garlic

• 1/4 tsp ground thyme

• pinch of sea salt

Steps

1. Soak cashews in warm water for 30 minutes up to overnight.

2. Combine all ingredients in a food processor or high speed blender until blended into a creamy consistency; store in airtight container in the refrigerator