Make the cashew cream, if adding in. Combine all cashew cream ingredients (minus the water) in your blender. Fill the blender to just below covering the other ingredients. Blend until creamy and consistent. Set aside.
Mix together the oil, garlic, and herbs. Let sit while you work on the rest. This mixture can be made a few days before making this bread for even more flavor. Preheat your oven to 350°F.
Slice bread at 45° angle in one direction until complete. Turn the bread to face the other way and gently, using your best serrated knife, slice at the opposing angle. Keep cuts from going all the way through - stop when you feel the bottom crust. Place the bread in a roasting pan.
Slowly and gently pour the herb oil over the bread, getting into the crevices.
Spoon the cashew cream into the crevices, making sure to get it in all parts of the bread.
Bake for 15 minutes, or until golden and fragrant.
A serrated knife is essential for this recipe- you won't be able to cut through properly without one.