Grease your Dutch oven.
In your mixing bowl add the yeast, sugar and water. Let sit for 5-10 minutes or until it gets foamy.
Add 3 cups flour, the cashewmilk, 2 tbsp softened butter and salt, beating with a mixer on medium for 2 minutes.
Keep adding flour in a little at a time, until a dough ball forms and it does not stick to the sides of the bowl.
Turn out the dough onto a floured surface and knead in enough flour to get a smooth, elastic dough.
Melt 6 tbsp of the Smart Balance. Add the rosemary and garlic.
Pat dough out to 1-inch thickness. If you are having difficulty in getting it stretched out, let it rest for 5 minutes and try again.
Cut dough into 1 inch pieces.
Dip pieces into the butter mixture and line the Dutch oven with the pieces.
Cover and let rise in a warm place until doubled in size-around 1 hour.
Preheat oven to 350°F. Place lid on Dutch oven. Bake 30 minutes, then take lid off for last 15 minutes or until golden brown.
Cool in Dutch oven for 10 minutes. Brush top of bread with the remaining 2 tbsp melted butter and sprinkle with kosher salt.