Soak cashews in a bowl of water for 2 hours.

Heat oven to 400 degrees.

Toss cauliflower with coconut oil, and sea salt. Add to a baking sheet and roast in the oven for 30-40 minutes, until cauliflower is tender. Let the cauliflower cool for 10 minutes.

Drain the cashews, and place them in a food processor. Add in the roasted cauliflower, water, avocado oil, lemon, nutritional yeast, and rosemary. Pulse until smooth, adding in 1 tsp of water at a time if necessary.

Place dip into your favorite bowl and garnish with sea salt and pepper to taste. Enjoy with your favorite fresh veggies!