Rosemary-Miso Cashew Cream

rainbowplantlife.com

River

2 tablespoons extra virgin olive oil

4 to 5 large rosemary sprigs

1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)

½ to ¾ cup cup (120 to 180 mL) water (see the cashew : liquid ratios in the blog post)

2 cloves garlic, roughly chopped

½ teaspoon sea salt more to taste

Freshly cracked black pepper to taste

2 tablespoons nutritional yeast

2 tablespoons lemon juice

1 tablespoon white or yellow miso paste

1 teaspoon spicy brown mustard or Dijon mustard

Directions at rainbowplantlife.com

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